Best Cashew Chicken Food

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CHINESE CASHEW CHICKEN



Chinese Cashew Chicken image

Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")

Provided by Nagi

Categories     Mains

Time 21m

Number Of Ingredients 13

1 tbsp cornstarch / cornflour
3 tbsp soy sauce (, all purpose or light (Note 1))
1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
3 tbsp oyster sauce
2 tsp sesame oil
Dash of white pepper ((sub black))
500g / 1 lb chicken thigh (, skinless boneless, cut into 2.5cm/1" pieces (Note 3))
2 tbsp peanut oil (or vegetable oil)
2 garlic cloves (, minced)
1/2 onion (, chopped into 1.75 cm / 3/4" pieces(yellow, brown or white))
1 green capsicum / bell pepper (, chopped into 2 cm / 0.8" pieces)
6 tbsp water
3/4 cup roasted cashews (, unsalted)

Steps:

  • Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
  • Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
  • Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
  • Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
  • Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
  • Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Nutrition Facts : Calories 559 kcal, Carbohydrate 21 g, Protein 26 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 1324 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

SLOW-COOKED CASHEW CHICKEN



Slow-Cooked Cashew Chicken image

I make this cashew chicken in my Fagor® Multi-Functional Cooker where it cooks in about 2 hours (mine runs hot), but you could also make it in a traditional slow cooker; just allow a longer cook time.

Provided by Clo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h18m

Yield 6

Number Of Ingredients 15

¼ cup cornstarch
1 teaspoon ground black pepper
2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon canola oil
1 cup roasted unsalted cashews
¾ cup reduced-sodium soy sauce
⅓ cup rice wine vinegar
⅓ cup ketchup
3 tablespoons sweet chili sauce
2 tablespoons dark brown sugar
5 cloves garlic, minced
1 tablespoon grated fresh ginger
½ teaspoon red pepper flakes
2 teaspoons toasted sesame oil
4 green onions, sliced diagonally

Steps:

  • Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
  • Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
  • Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
  • Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

Nutrition Facts : Calories 408 calories, Carbohydrate 28.2 g, Cholesterol 78 mg, Fat 17.8 g, Fiber 1.7 g, Protein 35.2 g, SaturatedFat 3.4 g, Sodium 1367.5 mg, Sugar 11.9 g

THAI CASHEW CHICKEN



Thai Cashew Chicken image

A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.

Provided by SKOALZ

Categories     World Cuisine Recipes     Asian     Thai

Time 3h

Yield 4

Number Of Ingredients 14

¼ cup soy sauce
¼ cup fish sauce
1 ½ tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves - cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
¾ cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

Steps:

  • In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
  • In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
  • Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g

CASHEW CHICKEN



Cashew chicken image

Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish

Provided by Ken Hom

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 9

450g boneless, skinless chicken breasts , cut into large chunks
1 egg white
1 tsp sesame oil
2 tsp cornflour
300ml groundnut oil or water, plus 2 tsp groundnut oil
100g cashew nuts
1 tbsp Shaoxing rice wine or dry Sherry
1 tbsp light soy sauce
1 shredded spring onion , to garnish

Steps:

  • Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.
  • If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.
  • If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.

Nutrition Facts : Calories 302 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium

CASHEW CHICKEN



Cashew Chicken image

Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Steps:

  • In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
  • Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
  • Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

CASHEW CHICKEN



Cashew Chicken image

This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out.

Provided by Jennifer Segal, inspired by Everyday Food: Great Food Fast by Martha Stewart Living

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 13

¾ cup roasted, unsalted cashews
¼ cup water
2 teaspoons cornstarch
4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
1 tablespoon soy sauce
1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½ inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 medium garlic cloves, minced
8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
¼ teaspoon Asian sesame oil

Steps:

  • Preheat the oven to 350°F.
  • Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
  • Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
  • Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
  • In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
  • Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

Nutrition Facts : ServingSize about 1 1/4 cups each, Calories 464, Fat 24 g, Carbohydrate 19 g, Protein 45 g, SaturatedFat 4 g, Sugar 7 g, Fiber 2 g, Sodium 855 mg, Cholesterol 125 mg

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN



I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.

Provided by AZ Food Critic

Categories     Meat

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 21

1 lb chicken breast (boneless, skinless)
1 teaspoon salt
2 teaspoons rice wine
2 teaspoons fresh ginger (minced)
1 tablespoon cornstarch
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon fresh ginger (minced)
1 tablespoon cornstarch
3 garlic cloves (minced)
3 green onions (sliced 1 inch on a diagonal)
2 carrots (peeled, sliced on a diagonal)
1/2 cup broccoli (roughly chopped)
2 stalks celery (sliced 1 inch on a diagonal)
1/4 cup onion (sliced)
1/4 cup red bell pepper (chopped)
1 (8 ounce) can water chestnuts (drained and sliced)
1/2 cup roasted cashews
4 tablespoons oil (for frying)

Steps:

  • Cube chicken into bite size pieces and place in a medium size mixing bowl.
  • Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
  • Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
  • Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
  • Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
  • Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
  • Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
  • Makes 4 servings.

CASHEW CHICKEN



Cashew Chicken image

Our Cashew Chicken recipe--from our family's restaurant days--is balanced and not too sweet, with a brown sauce that perfectly complements roasted cashews.

Provided by Bill

Categories     Chicken

Time 30m

Number Of Ingredients 22

1 pound boneless skinless chicken breast ((450g, cut into 1-inch pieces))
3 tablespoons water
2 teaspoons oyster sauce
1 teaspoon canola oil
1 tablespoon cornstarch
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon rice wine vinegar
1/2 cup low sodium chicken stock ((or homemade))
1 teaspoon hoisin sauce
1/2 teaspoon sesame oil
1 1/2 tablespoons honey
1/8 teaspoon ground white pepper
3 tablespoons canola oil ((divided))
1 teaspoon ginger ((grated))
2 cloves garlic ((minced))
1/2 cup red bell pepper ((75g, chopped))
1/2 cup water chestnuts ((80g, cut into 1/2 inch pieces))
1/2 cup scallions ((45g, chopped))
1 1/2 tablespoons Shaoxing wine
1 cup unsalted cashews ((roasted at 350 degrees F/180 degrees C for 5 mins))
2 tablespoons cornstarch ((mixed with 2 tablespoons water))

Steps:

  • Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.
  • In a separate bowl, mix together all the sauce ingredients and set aside.
  • Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.
  • Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.
  • Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic. Immediately add the red bell pepper and chopped water chestnuts. Stir fry for 30 seconds.
  • Next, add the scallions, and spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.
  • Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.
  • Stir up your cornstarch slurry, and add to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, less if you prefer thinner. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly. Plate and serve immediately with a bowl of rice!

Nutrition Facts : Calories 340 kcal, Carbohydrate 20 g, Protein 22 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 557 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

THAI CASHEW CHICKEN



Thai Cashew Chicken image

This tasty Thai Cashew Chicken is loaded with crunchy veggies, tender chicken and an abundance of toasted cashews all in a delicious Thai stir fry sauce! This Thai dish is incredibly quick to make, ready in just 20 minutes start to finish!

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 15

2 tablespoon oyster sauce
2 tablespoon soy sauce (low sodium)
1 teaspoon dark soy sauce
1 tablespoon white vinegar
1 tablespoon sugar
3 tablespoon water
½ teaspoon cornstarch
2 tablespoon peanut oil
½ cup raw cashews (unsalted)
1 medium onion (sliced)
3 cloves garlic (minced)
1 pound chicken thighs (boneless skinless, cut into 1 inch pieces)
1 medium bell pepper (cut into bite size pieces)
3 dried red chilies (cut into bite size pieces)
2 green onions (cut into 1 inch pieces)

Steps:

  • Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.
  • Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Transfer the cashews to a bowl using a slotted spoon.
  • Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.
  • Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.
  • Finish the dish: Add the dried red chilies and sauce to the wok. Cook for another 2 minutes until the sauce is thick and glossy. Stir in the toasted cashews and green onions and serve.

Nutrition Facts : ServingSize 1 serving, Calories 461 kcal, Carbohydrate 19 g, Protein 24 g, Fat 33 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 693 mg, Fiber 2 g, Sugar 8 g

BETTER-THAN-TAKEOUT CASHEW CHICKEN



Better-Than-Takeout Cashew Chicken image

Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!

Provided by Averie Sunshine

Categories     Chicken

Time 20m

Number Of Ingredients 17

3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli florets
1 cup red bell peppers, diced small
1 cup shelled frozen edamame
2 cloves garlic, finely minced or pressed
1 cup unsalted dry-roasted whole cashews
3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
3 tablespoons low-sodium soy sauce
2 tablespoons honey, or to taste
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce
3/4 teaspoon ground ginger

Steps:

  • To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
  • To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
  • Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
  • To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
  • Add the cashews to the skillet and stir to combine.
  • Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
  • Add the green onions, stir to combine, and serve immediately.

Nutrition Facts : Calories 369 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 40 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 642 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

THE BEST CASHEW CHICKEN STIR FRY



The Best Cashew Chicken Stir Fry image

Make and share this The Best Cashew Chicken Stir Fry recipe from Food.com.

Provided by Stir Fry Superfly

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 boneless skinless chicken breasts, cut into bite size pieces
Chinese five spice powder
2 dried Thai chiles, crushed
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 bok choy, chopped
1 carrot, chopped
1 medium onion, sliced
1 cup snow peas
1 cup button mushroom, quarterd
0.5 (8 ounce) can water chestnuts
1 chunk ginger (grated or chopped finely)
2 garlic cloves, thinly sliced
3 green onions
3/4 cup whole unsalted cashews
1 cup chicken broth
1/4 cup hoisin sauce
2 cups white rice, cooked
2 teaspoons cornstarch

Steps:

  • Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
  • Add garlic and ginger 1/2 way through cooking chiken.
  • Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
  • Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
  • Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.

CASHEW CHICKEN



Cashew Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/2 cup low-sodium soy sauce
3 tablespoons chopped fresh ginger
6 boneless, skinless chicken thighs, cut into small cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
1/4 cup dry sherry
2 tablespoons cornstarch
1 cup whole roasted, unsalted cashews
1/3 cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish

Steps:

  • In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
  • Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
  • In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
  • Serve garnished with the scallions and cilantro.

CASHEW CHICKEN WITH SNAP PEAS



Cashew Chicken with Snap Peas image

Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup long-grain white rice
1 pound skinless, boneless chicken breasts, diced
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons plus 2 teaspoons low-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons finely grated fresh ginger
2 cloves garlic, grated
2 tablespoons vegetable oil
8 ounces sugar snap peas, trimmed
1/2 cup roasted unsalted cashews

Steps:

  • Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
  • Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
  • Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams

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  • In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.


EASY KETO CASHEW CHICKEN IN 15 MINUTES! - KETOCONNECT
This easy cashew chicken recipe has many inspirations behind it, but the two main ones are you guys, our viewers who have requested more asian recipes, and Thai Spice, a …
From ketoconnect.net
4.7/5 (320)
Category Main Dish
Author Megha Barot
Calories 333 per serving
  • Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
  • Once oil is up to temperature, add in the chicken thighs and allow them to cook through(about 5 minutes).


CASHEW CHICKEN - CHINA SICHUAN FOOD
Delicious Chinese cashew chicken with very common and humble ingredients. Easy preparation, perfect for quick meals. I am a big fan of all types of chicken cubes stir …
From chinasichuanfood.com
5/5 (2)
Total Time 40 mins
Category Main Course
Calories 238 per serving
  • Marinating chicken cubes with ground black pepper, cornstarch, water (or Chinese cooking wine), light soy sauce, salt and sesame oil. Set aside for 30 minutes. Mix stir fry sauce in a small bowl.
  • Place oil in wok and place the chicken cubes in. Spread them evenly on the cooking pot with chopstick and gently fry. Watch the chicken cubes carefully and transfer them out as long as they turn pale.
  • Leave around 1 tablespoon of oil in and fry garlic and green pepper until aromatic. Return the chicken and add stir fry sauce. When the sauce is almost all attached to the chicken cubes, turn off heat and spread cashew nut in. Mix quickly and serve hot.


CASHEW CHICKEN SAUCE - A BEAUTIFUL MESS
Food » Meal Ideas » Cashew Chicken Sauce. 4/15 Cashew Chicken Sauce. Food, Meal Ideas. By Emma Chapman. I grew up in Springfield, Missouri, which is pretty …
From abeautifulmess.com
4.8/5 (5)
Estimated Reading Time 3 mins
Servings 4
  • In a small to medium size pot, combine the sesame oil and minced garlic over medium heat. Cook for about 30 seconds. Then add the remaining sauce ingredients: oyster sauce, soy sauce, brown sugar, onion powder, red pepper flakes (if using), and cornstarch. Start with two tablespoons of cornstarch and you can add more later if you think it needs to be thicker.
  • Give that a good whisk. Then slowly add the vegetable stock. The mixture may appear very thin at first, but keep cooking over medium heat and it will thicken up (like gravy). If it doesn't, add another tablespoon of corn starch. If it gets a little too thick, add a little more vegetable stock. Once it reaches the desired thickness, remove from heat. Taste and add salt or more soy if you think it needs it.
  • Use right away or store in a container with a lid in the refrigerator for up to two weeks and rewarm as needed. I will use this sauce over two pounds of chicken (or whatever I'm cooking) for four servings. So you can divide the sauce in half if you only need two servings at a time, like we do.


CASHEW CHICKEN - COOKING CLASSY
Cashew Chicken is a Chinese takeout classic that’s sure to satisfy those take-out craving! Chicken pieces, fresh veggies and crunch cashews are coated with an addictive …
From cookingclassy.com
5/5 (25)
Total Time 35 mins
Category Main Course
Calories 509 per serving
  • In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1/2 Tbsp oil over medium-high heat.
  • Once oil is hot, add half of the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through, about 5 minutes.
  • Transfer chicken to a plate and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
  • In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil and remaining 2 tsp cornstarch until well blended, set aside.


THE BEST CASHEW CHICKEN NOODLE SOUP. - SIMPLE JOYFUL FOOD
While cashew chicken is baking, bring 1 – 1/3rdcup of water to a boil. Add Fortune® Udon Chicken Flavor Noodle and soup base (included in package). Summer for 2-3 …
From simplejoyfulfood.com
5/5 (1)
Category Soup
Cuisine Japanese
Estimated Reading Time 5 mins
  • Toss chicken in small bowl with ¼ teaspoon salt, pepper, garlic powder, onion powder, and two tablespoons teriyaki sauce. Place the chicken on parchment paper and drizzle with 1 tablespoon of olive oil and cook for fifteen minutes. Turn chicken over and cook an additional ten minutes.
  • While chicken is baking, mix broccoli, red bell pepper, onions, and cashews with two tablespoons of olive oil and two tablespoons of 2 tablespoons teriyaki sauce.
  • Add cashews and vegetables to sheet pan and cook an additional twenty-five minutes or until chicken measures 165 degrees.


CASHEW CHICKEN RECIPE - DINNER, THEN DESSERT
The best way to cook Cashew Chicken is stir-fried in a wok for the crispiest, tender chicken pieces and crunchiest cashews. Cooking Cashew Chicken in the oven or in a slow …
From dinnerthendessert.com
5/5 (3)
Total Time 25 mins
Category Dinner
Calories 325 per serving
  • Add chicken to pan and cook for 6-8 minutes until chicken is browned on all sides then add in garlic and cook for 30 seconds, stirring well.
  • In a medium bowl, whisk the hoisin sauce, soy sauce, rice wine, rice wine vinegar, sriracha, and sugar and pour it into the skillet, stirring well.


AUTHENTIC CASHEW CHICKEN RECIPE - TARA TEASPOON
The real secret to easy cashew chicken is to make a great sauce, and that includes ginger, garlic, Chinese rice wine and hoisin sauce. Building these flavors together and adding …
From tarateaspoon.com
5/5 (26)
Total Time 1 hr
Category Dinner
Calories 434 per serving
  • In a bowl combine chicken, sherry, ginger, garlic and 2 tsp cornstarch. Chill 30 min. In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2½ tsp cornstarch; set aside.
  • Heat a large nonstick skillet over medium-high heat, with 1 tsp canola oil. Sauté half the chicken until cooked through, about 5 min; transfer to a plate. Repeat with remaining chicken and oil.
  • Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 min. Add cashews and serve with scallions and red-pepper flakes.


THE 9 BEST PLACES FOR CASHEW CHICKEN IN TORONTO

From foursquare.com
  • Simply Thai. 7.6. 2253 Bloor St. West, Toronto, ON. Thai Restaurant · Swansea · 7 tips and reviews. Troy Stanley: Peanut chicken curry and cashew nut chicken are delicious.
  • the Friendly Thai. 7.1. 233 Roncesvalles, Toronto, ON. Thai Restaurant · Roncesvalles Village · 17 tips and reviews. Meg Kerr: Cashew chicken was awesome, TONS of chicken for the price.
  • Riz North. 7.4. 3325 Yonge St (Fairlawn), Toronto, ON. Asian Restaurant · Bedford Park · 7 tips and reviews. Slavens and Associates: Love the decor, place is always packed.
  • Spoon and Fork. 7.9. 1233 The Queensway, Unit 24 (E of Kipling Ave), Toronto, ON. Asian Restaurant · Islington - City Centre West · 57 tips and reviews. Nina Vera: Everything is good!
  • Taste of Thailand Cuisine. 8.6. 5310 Dundas Street W., Toronto, ON. Thai Restaurant · Islington - City Centre West · 14 tips and reviews. Theo Lateralus Ytz: Authentic and delicious!
  • Khmer Thai. 7.8. 1018 St. Clair Ave W, Toronto, ON. Thai Restaurant · 32 tips and reviews. Taylor Mann: Best spicy green curry I've found in Toronto. Very flavorful, large portions, and reasonably priced.
  • The Cheesecake Factory. 7.5. 3401 Dufferin St CRU#02, North York, ON. American Restaurant · 26 tips and reviews. Nicky Bayat: Food portions are huge! Best choice for two is two main meals and one cheesecake!
  • The Friendly Thai. 7.2. 1218 Queen St E (Near Leslie St.) , Toronto, ON. Thai Restaurant · Leslieville · 10 tips and reviews. Presley Foskett: Amazing mango chicken!
  • Bangkok Garden. 6.9. 18 Elm Street, Toronto, ON. Thai Restaurant · 26 tips and reviews. Jamie Tinsley: The tastiest richest chicken red curry I've had in ages!


CASHEW CHICKEN - AHEAD OF THYME
How to reheat: Cashew chicken is best served fresh because that's when the cashews are crunchiest. Once stored and reheated, the cashews will get softer. To reheat leftover cashew chicken, place it on a pan over the stove. Stir fry the chicken and veggies on medium-low heat until warmed through. Cover the pan to speed up the cooking time. You can also …
From aheadofthyme.com
Cuisine Chinese
Total Time 25 mins
Category Chicken
Calories 448 per serving


THE CHEESECAKE FACTORY SPICY CASHEW CHICKEN [COPYCAT ...
Steps To Make The Cheesecake Factory Spicy Cashew Chicken. 1. The Flour, The Batter, and The Sauce. Let’s make use of the three bowls and keep everything ready for the recipe. In a bowl, add rice flour, baking powder, salt, and pepper to make the rice seasoned flour.
From thefoodxp.com
4.5/5 (2)
Total Time 50 mins
Category Copycat
Calories 854 per serving


CASHEW CHICKEN RECIPE | ZARNAK SIDHWA | MASALA TV
Combine 1 tablespoon soy sauce,2 teaspoons corn flour, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons corn flour, stock, oyster sauce, and honey in a small bowl. Heat 1 teaspoon oil in. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
From masala.tv
Servings 4
Estimated Reading Time 1 min
Category Latest
Total Time 40 mins


CASHEW CHICKEN - COOK2EATWELL
Everything moves quickly with this cashew chicken stir fry. It’s best to have all the ingredients ready to go before you start cooking. Glass nesting bowls are a good way to organize prepped ingredients. Serve this chicken cashew with white rice or noodles (like these easy sesame noodles) for a delicious way to stretch a serving. Just make sure to start them first …
From cook2eatwell.com
5/5 (1)
Total Time 30 mins
Category Main Course
Calories 442 per serving


HEALTHY CASHEW CHICKEN STIR FRY - WHOLE30 + GLUTEN FREE
This healthy cashew chicken stir fry is the best weeknight homemade dinner recipe! Made with ground chicken, lots of veggies, pineapple, cashews, garlic, ginger, and a simple stir fry sauce. Ready in 30 minutes and so full of flavor! Whole30, paleo, gluten free, dairy free, soy free. The best healthy cashew chicken Okay, so I…
From nyssaskitchen.com
Cuisine Asian
Total Time 30 mins
Category Dinner
Calories 433 per serving


CASHEW CHICKEN STIR-FRY RECIPE | ZARNAK SIDHWA | MASALA TV
Put the stir-fried chicken in the middle and serve hot. In a saucepan, bring sugar, butter, and ⅓ cup water to a boil over medium heat. Reduce heat to low, and cook just until butter is melted. Remove from heat, and let cool for 20 minutes, stirring occasionally. In a bowl, stir together flour and baking powder.
From masala.tv
Servings 6
Estimated Reading Time 3 mins
Category Chefs
Total Time 50 mins


THE BEST CASHEW CHICKEN IN BRANSON (UPDATED JANUARY 2022 ...
Best Cashew Chicken in Branson, Missouri: Find 218 Tripadvisor traveller reviews of THE BEST Cashew Chicken and search by price, location, and more.
From tripadvisor.com


THE BEST CASHEW CHICKEN IN CALGARY - TRIPADVISOR
Best Cashew Chicken in Calgary, Alberta: Find 592 Tripadvisor traveller reviews of the best Cashew Chicken and search by price, location, and more.
From tripadvisor.ca


10 BEST CHINESE CASHEW CHICKEN RECIPES - YUMMLY

From yummly.com


SLOW-COOKER CASHEW CHICKEN RECIPE: A SKINNY CASHEW CHICKEN ...
Put that wok and oil for frying away! This easy cashew chicken recipe cooks in a slow cooker, so you have time to do other things while it becomes delicious. And it's a healthier version with less sugar. Perfect! Cuisine: Asian Prep Time: 5 minutes Cook Time: 2 …
From 30seconds.com


THE 15 MINUTE CASHEW CHICKEN AT HOME - VIVA RECIPES
In this article: asian chicken, asian chicken recipe, asian recipes, Cashew Chicken, cashew chicken recipe, chicken and rice recipe, chinese chicken recipe, chinese recipes, Chinese Takeout, fast and easy recipes, fast recipes, healthy chicken recipes, healthy meal ideas, Healthy Meal Prep, healthy recipes, how to make rice, joshua weissman ...
From vivarecipes.com


10 BEST CASHEW CHICKEN BROWN SAUCE RECIPES - FOOD NEWS
Thai Cashew Chicken is a weeknight dinner dream – better than take-out, made in 30 minutes, loaded with flavorful sauce, and less than 350 calories. Okay, so I totally know what you’re thinking of when I mention Cashew Chicken. A sort of ordinary, Chinese food buffet version, right? Good but lacking in pizzazz.
From foodnewsnews.com


THE BEST CASHEW CHICKEN IN SPRINGFIELD (UPDATED FEBRUARY ...
Best Cashew Chicken in Springfield, Missouri: Find 770 Tripadvisor traveller reviews of THE BEST Cashew Chicken and search by price, location, and more.
From tripadvisor.com


CASHEW CHICKEN: A SPRINGFIELD CLASSIC
A Springfield Legend. Back in the 60s, whenever our family travelled to Springfield, MO, we always stopped at Leong’s Tea House. Each time, we ordered the same dish: its famed Cashew Chicken. Ahh! the memories. The flavorful Asian mash up was the brain child of Chinese immigrant David Leong, trying to devise a dish that appealed to Americans.
From goodfoodstl.com


BEST OF BRIDGE CASHEW CHICKEN RECIPES
Steps: Sprinkle chicken pieces with Cajun seasoning. Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir …
From tfrecipes.com


10 BEST CHINESE CHICKEN WITH CASHEW NUTS RECIPES - FOOD NEWS
Asian Cashew Chicken is definitely better than Takeout Chinese food recipe, you can easily make at home. Cashew and Chicken Stir fry is tossed in a sweet and sour sauce made with Hoisin Sauce, Garlic, Rice Wine Vinegar, Soy Sauce, Sriracha, and Sugar is a perfect homemade Chinese take out recipe, best served with a humble bowl of hot white rice.
From foodnewsnews.com


THE BEST CASHEW CHICKEN IN BANGKOK - TRIPADVISOR
Best Cashew Chicken in Bangkok, Thailand: Find 2,713 Tripadvisor traveller reviews of the best Cashew Chicken and search by price, location, and more.
From tripadvisor.ca


30-MINUTE CASHEW CHICKEN | FOODTALK
30-Minute Cashew Chicken. 4 Servings. 30 min. Jump to recipe. Better than take-out, healthier than take-out, AND ready in under 30 minutes?! 30-Minute Cashew Chicken is a family friendly weeknight meal that everyone will be requesting again and again. The easy sticky sauce uses pantry staples and it all cooks in just one skillet!
From foodtalkdaily.com


HOW TO MAKE THE BEST CASHEW CHICKEN AT HOME
The most popular one is Kung Pao Chicken; the second most popular is this one—Cashew Chicken. If you think about these two dishes, besides having chicken as their main protein, there is something else that's similar about them. It's the way the vegetables and protein are diced, specifically in a cube shape. That basically sums up what a "ding" dish is. …
From seriouseats.com


ABSOLUTE BEST CASHEW CHICKEN RECIPE: THIS IS THE ONLY ...
De-li-cious. This easy cashew chicken recipe is so simple to make and will be your favorite recipe after one bite. Because this chicken recipe is so easy, you'll have time to make some crispy egg rolls or crab rangoons to serve as well. You got this. Cuisine: Asian Prep Time: 10 minutes Cook Time:...
From 30seconds.com


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