Who can resist Cashew Chicken? Not us! Thanks to @therecipecritic, we have yet another meal to add to our recipe book! This recipe was super fun to make because 1. it took all of 10 minutes to prep and about 20 or so minutes to cook and 2. it was full of flavor.
We decided to make this for 2 out of our 5 lunches for this week. We like to pick 2 or 3 lunches and rotate them during the week so that we are doing minimal amounts of chaos cooking with millions of different ingredients. By having this meal on a Monday and a Wednesday, you don’t get too bored of it! For more information and tips on meal prepping, take a look at our article on 3 Meal Prep Strategies You Need To Know: Plus Bonus Tips!
As you can see, it made 4 decent sized portions. Most of the time you will be able to see the ‘His and Her portions’. My containers are the top two and his are the bottom two. We always choose sheet pan, slow cooker or one pan recipes whenever we are in a hurry or have a lot of food to prep! Rather than steaming or roasting the veggies, and browning or baking the meat, and then tossing it all together in the end anyway, you save yourself the time and the 7 dishes you ended up dirtying in the process.
So, I’d say that I spent about 20 minutes total in the kitchen making this meal, including clean up time. Now if that isn’t enticing in and of itself then I am not sure what is.
We are big on swapping out ingredients that we don’t have or simply cannot find at the grocery store, winging it is our forte! I have attached the link to the *Original Recipe* here. For this recipe – we forewent the Hoisin Sauce and it still turned out just perfect. We also always use chicken thighs instead of chicken breasts, the thighs were juicy and they do not dry out as fast as the breasts. This is a big help since we are going to be reheating these during the week. Instead of only putting 1/2 green pepper, I tossed in the whole thing. I added another red pepper as well. Sheet pan recipes are a great way to add in a bunch of extra veggies!
The Original Recipe called for 1/2 cup water, but it definitely needs more like 1 cup of water to thin it out. At first it looked like there was no way that I had made enough sauce. But the flavor is so strong that a little goes a long way in this recipe, so don’t fret if it seems like you have nothing in your saucepan!
—- disclaimer: I totally forgot about the cashews until the chicken was fully cooked through. I tossed them on top and they were still just as good.
Final verdict: It was absolutely delicious and it is now one of our staple meals. I’d give it a perfect 5 out of 5, even with all the swaps we made!