CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
- In a medium bowl, season the chicken with salt, pepper, and cornstarch.
- Heat a 9.5" fry pan over medium-high heat and add sesame oil.
- Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
- Remove chicken and set aside in a separate bowl.
- Add the broccoli and bell peppers, and cook for 2-3 minutes.
- Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
- Remove from heat and serve over brown rice.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
CASHEW CHICKEN AND BROCCOLI WITH NOODLES
Number Of Ingredients 14
Steps:
- For sauce, whisk together chicken broth, peanut butter, soy sauce, honey and red pepper in a small bowl. Set aside. Heat 2 teaspoons of the oil in a large skillet over high heat. Add 1/2 teaspoon ginger, 1 garlic clove, and all the chicken. Cook and stir 6-7 minutes until chicken is no longer pink. Remove from skillet, but keep warm. Reduce heat to medium-high. Heat remaining 2 teaspoons oil in same skillet. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and cook for another 2 minutes, or until vegetables are crisp-tender. Return chicken to skillet and stir in sauce. Bring to a boil, then remove from heat. Meanwhile, bring 4 cups of water to a boil and small saucepan. Break ramen noodles and add to boiling water (discard seasoning packets or reserve for another use). Cook 3 minutes, stirring occasionally. Drain and stir into chicken mixture. Sprinkle with cashews. Serve immediately.
CHINESE CASHEW CHICKEN NOODLES STIR-FRY
Chinese Cashew Chicken Noodles Stir Fry is a delicious take on your favorite take-out cashew chicken recipe. Crispy bits of chicken and noodles are tossed in a super flavorful, spicy sauce and roasted cashews for a meal that the whole family will love!
Provided by Richa
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
- Pat the chicken dry, and make sure it's not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
- Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.
Nutrition Facts : Calories 690 kcal, Sugar 9 g, Sodium 1165 mg, Fat 25 g, SaturatedFat 12 g, Carbohydrate 65 g, Fiber 4 g, Protein 50 g, Cholesterol 112 mg, ServingSize 1 serving
CASHEW CHICKEN WITH NOODLES
I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.
Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN AND CASHEWS WITH BROCCOLI
Here is a recipe that originally came from the Women's Weekly cookbook series. This one is fast, easy and healthy! You can substitute the cashews for firm tofu if you wish!
Provided by Kim A. Heaphy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thinly slice or julienne carrots and broccoli stalk. Cut broccoli florets into bite size pieces.
- Thinly slice chicken pieces.
- Mix cornflour, stock, water, and oyster sauce together.
- Heat half the oil in a wok.
- Add chicken in batches, stir-fry until tender and set aside.
- Heat remaining oil in wok , add garlic, leek carrots and broccoli, stir fry until leek is soft.
- Add chicken and bean sprouts. Add sauce mixture and nuts and stir until mixture boils and thinckens slightly.
- Serve over hot rice or rice noodles.
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
BROCCOLI LEMON CHICKEN WITH CASHEWS
A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
- Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.
Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium
CHICKEN, BROCCOLI AND NOODLES SUPREME
This makes a comforting one-dish meal that my family loves. I love using rotisserie chicken for this.
Provided by CookingONTheSide
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the noodles according to package directions.
- Add the broccoli for the last 5 minutes of cooking time.
- Drain the noodle mixture well and return to saucepan.
- Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.
BROCCOLI, CHICKEN & CASHEW NUT STIR FRY
These ingredients are good sources of folic acid - healthy food never tasted so good
Provided by Good Food team
Categories Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
- Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
- Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
- Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.
Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
CASHEW CHICKEN AND BROCCOLI
Fresh ginger gives a boost to this scrumptious one-skillet supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
- In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
- In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
- Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
- Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.
Nutrition Facts : Calories 590, Carbohydrate 58 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 4 g, TransFat 0 g
CASHEW CHICKEN WITH BROCCOLI
"I love to cook and bake for my family and friends," says Bonnie DeVries. The reader from Brainerd, Minnesota seasons this chicken and rice casserole with ground ginger, then stirs in some crunchy cashews. -Bonnie DeVries, Brainerd, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews.
Nutrition Facts :
CASHEW CHICKEN STIR-FRY
This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
- Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
- Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
- Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
- Serve immediately, topped with the cashew nuts and spring onions.
Nutrition Facts : Calories 796 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 2.1 milligram of sodium
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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.
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