Day 2 of trying to make Cashew chicken. After a quick trip to the store for soy sauce and water chesnuts, I finally made this tasty takeout favorite. Although, this dish was sooooooo much better than your typical Chinese takeout.
I had a dejà vu moment of my “stay home mom” days as I started this process. After taking Jackson to the doctor this afternoon, being home early from work and coming home to help Caroline with a college “statement of purpose” essay all while trying to cook dinner, it reminded me of days gone by of carpool lines, after school activities, helping with homework, and trying to get a home cooked meal on the table.
Anyway, as I was rocking and rolling along with the recipe, I came upon a glitch. I don’t know if it was a “senior” moment in my brain or just how the recipe was worded but, I couldn’t figure out if this was a one pan dish or two per the directions. Cooking the chicken seemed to be separate from the deglazing process. So… handy tablet to the rescue! I hit the Food Network app on my tablet. Looked up Ree Drummond, the Pioneer Woman and searched the Cashew Chicken recipe. Watched the video and vòila! Don’t ya just love technology?
Well, paired with some rice and mandarin oranges, the Cashew Chicken was a big hit and well worth the wait.
“Good things come to those who wait.”
Not such an easy thing to do in our instant gratification world.