Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
4 servings, 1-1/4 cups (300 mL) each
Tap or click steps to mark as complete
Adding corn starch or potato starch to the marinade before stir-frying is a common Chinese cooking technique. The starch binds together with the liquid ingredients in the marinade and seals them to the meat, poultry or seafood being marinated. This technique is particularly important in quick cooking stir-fry dishes as it helps add more flavour to the food.
Serve with hot cooked rice.
Substitute 4 cups small broccoli florets for the green peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We tried this recipe last night, it was easy enough but somewhat bland tasting. We added broccoli and red peppers to it but still found it was missing something.
I made this for supper on the weekend because Cashew Chicken is one of my favourite dishes to order at Thai restaurants. It was easy and fast to prepare. My husband liked it, but I thought it was too bland and will not be making this recipe again.
I have always loved Catalina dressing - even as a kid. I used Catalina for beef recipes (like chili) but never with chicken. I LOVED this recipe. So easy to make. So delicious!