I took the suggestions and used sliced onion, a handful of frozen peas, 4 big sliced mushrooms, red and yellow pepper, and mini carrots which I sliced in half. I'm going back to my tried and true recipe.
This one needed more veggie's - which I did add, but followed the rest of the recipe pretty much as written. There are way better stir fry recipes with chicken and vegetables around. I should have substituted breast, but didn't. I keep trying to like chicken thighs, but I can't. I increased the cashews to 3/4 cups, and added them with the sauce. (I didn't feel the need to add more veggies since I was eating it with cabbage pancakes, but YMMV.) I put them into the pan with the ginger/garlic/etc. I used a can of sliced water chestnuts instead of bell pepper, and it worked great. Good cashew chicken! I'd be interested to try it with toasted sesame oil in the sauce.I think it could be a bit more flavorful. Season the meat with salt and pepper, add a tad extra crushed red pepper and yum! I'm a former chef and this is a keeeper and substitute any favorite veggies like others suggest. This is a great recipe if followed exactly. Agreed! The store was out of roasted, so I got raw and toasted them myself. One more thing - someone suggested leaving the cashews on the side so they won’t get soggy. It’s a great base recipe to dress up a little. Also, I used some toasted sesame oil for sautéing for extra flavor and some extra ginger and garlic, as well as broccoli and extra Chile flakes. I made this recipe mostly as is, but added onions as others suggested. Yes, you could add more veggies and play with it (as you can with any stir fry recipe), but this is great exactly as written.
My husband and I have made this several times now and we both love it.
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