This is another one of those Asian style dishes that I just love to death. Like that Shrimp Pad Thai I droned on and on about before (apologies), Cashew Chicken totally takes me back to that first high school job at the restaurant. As much as I hated going home at the end of the night with my hair reeking to high heaven of every kitchen aroma imaginable, I really really really loved the food.
And another similarity between that Pad Thai and this dish… they SUPER super easy and SO quick. Like start to finish, no bathroom breaks, perfect for a late night at work kind of quick. I don’t know about you but I need some shortcuts in my life. If there’s a way to get sticky, gooey, delicious cashew chicken into my mouth faster, I wanna know what it is. One of the great things about this recipe is you can do all the prep work ahead of time. Chop the veggies, steam the rice, toast the cashews, whip up the sauce all the night before. And seriously you can do all that in less than half the time it takes to watch an episode of Drop Dead Diva (Anyone?) so excuses are not applicable here. P.S. Double the sauce. Just do it.
