Cashew Chicken

Having a Thai feast with my family tonight, and on the menu is a favorite — cashew chicken. It’s a perfect dish for entertaining: rich yet mild in flavor, with tender chicken and colorful veggies that make it a balanced and crowd-pleasing meal.

This recipe will feed a crowd. You need a really large fry pan or wok to cook it. I do everything in batches earlier in the day then cook all together later.

Tossing the chicken in cornstarch and pepper is an added step which you could skip if in a rush. It adds texture to your chicken.

Leave the green onions til the end so they are still fresh and crisp. I also cook the peppers just a little because they can so easily be overcooked.