Soy and Cashew Chicken Lo Mein

Soy and Cashew Chicken Lo Mein

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Ruben Garcia

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256 reviews

Sweet and Tangy Braised Chicken meets Umami in a simple and light sauce. subtle notes of soy with the crunch of cashews and roasted garlic to give texture to this light dish.

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by

Ruben Garcia

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.

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This was my favorite!!!!

Julie · 01/04/23

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This was so good! Great portion size too!

Danny · 12/26/22

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Savory, flavorful, and delicious, will order again

Clyde · 12/22/22

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I usually don't associate Asian cuisine with "comfort food" but WOW...this sure fits the bill! SO GOOD! Smells good...tastes even better. This dish didn't need anything else...just perfect.

Tina · 12/16/22

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Wow, thank you so much for this delicious meal!

Molly · 12/13/22

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Excellent

Gwyneth · 11/29/22

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Delicious flavor!

Wendy · 11/22/22

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More sauce would

Kaitlyn · 11/11/22

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Nutritional Info

Calories

690

Protein

42g

Fat

25g

Carbohydrates

73g

Ingredients:

Black Pepper, Broccolini, Cashew Puree, Chicken Thigh Boneless, Cilantro, Citric Acid, Corn Starch, Durum Wheat Semolina, Extra Virgin Olive Oil, Garlic, Garlic Powder, Ginger, Ginger Garlic Paste, Kosher Salt, Onion Powder, Onions, Potassium Sorbate, Red Bell Peppers, Salt, Sesame Oil, Sodium Benzoate Preservative, Sodium Metabisulfite, Soy Sauce, Spaghetti, Sriracha, Sugar, Sweet Paprika, Xantham Gum, Yellow Bell Peppers

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Heating Instructions

Chef preparation

Recommended for special occations.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't you worry is time is an isue we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins

dishes

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We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.

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