Very satisfying. I made this for two in a cast iron pan since I did not have a wok. As previous reviewer suggested, I partially cooked the harder vegetables (carrots, onions, celery, pepper) very quickly over high heat and removed them from the pan. I turned down the heat and cooked the chicken until almost cooked but not browned, turning once. Then added the vegetables back into the pan, added finely shredded cabbage and stirred until it was turning green, then added liquids as per recipe,, brought it to a simmer then added snow peas. Cashews were added last just before serving. Texture was perfect with softer chicken, slightly crunchy veg, and crunchy cashews. Yum. Served over jasmine rice.
I really love this recipe. Anyone who says this is a bland recipe doesn't have a taste bud in their head. This is a BASE recipe, add your spices to suit. Most important thing is to have a big wok (14 inches) I use a 14 inch wok for just my husband and myself. Years ago I took a cooking class on a Junk in Hong Kong harbor and was taught that the secret to a successful stir fry was to use the biggest wok you can find, then a high temperature so you can stir with abandon. Have every ingredient lined up in proper order for how fast it cooks and spice to taste! Rarely does a main dish ever take over 7 minutes to cook, start to finish. If you're doing multiple dishes, do the ones that "keep" first. Always remember: a 10 inch wok is only good as a planter!
Made as directed, without snap peas and bamboo shots, taste preference. Very tasty. Served with Coconut rice.
Very good but I did make some changes. Coated the chicken in flour five spice blend and salt and pepper. Didn't use snap peas. Used bagged Cole slaw instead of cabbage.added water chestnuts along with the bamboo shoots. I think it is a very good forgiving recipe. Pretty simple to make will make again
No changes.........we all loved it.
Great meal especially when feeding a big family! I substituted mushrooms for bell peppers and used low sodium chicken stock and unsalted cashews. It was still plenty salty. I also put it over long grain wild rice. Everybody loved it had second and third helpings! (Even got my father in-law to like it which is a miracle!)
Bland-lot's of steps. Will not do again.
I don't get the cajun spices. Easily convert this into an asian dish. Get rid of the cajun seasoning and use chinese 5 spice. Get rid of cabbage, asparagus, and celery. Thrown in some shiitake, fish sauce, and thai-basil. BOOM!
Delicious. 1/2!recipe makes enough for 3-4. Used steamable snap peas and asparagus and they worked fine. Added water chesnuts.
