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 CHOW MEIN
Make and share this Cashew Chicken Chow Mein recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Lightly coat a large nonstick skillet with oil. Open a bag of the egg noodle adds half of the noodles and toast to a light color. Pour into a large container and keep warm. Repeat this with noodles until done.
- In a mixing bowl add chicken breast, salt, white pepper, soy sauce, rice wine, garlic powder, onion powder, cornstarch and oil. Blend well and let stand for 30 minutes.
- Heats a wok add oil to coat, heat until oil start to smoke. Add the chicken mixture stirring at all time. Add the celery, onion, carrot, cabbage, green onion and bamboo. Stirring at all time adjust and re-season to taste. After about 2 minutes of cooking add the stock and oyster sauce. Bring to a boil and thicken with cornstarch roux. Pour over the egg noodles. Top with cashew nut.
Nutrition Facts : Calories 1000.7, Fat 39.9, SaturatedFat 8.3, Cholesterol 145.8, Sodium 2357.5, Carbohydrate 119, Fiber 10, Sugar 12.9, Protein 44.4
CASHEW CHICKEN CHOW MEIN (EASY)
This is one of my very favorite dishes. The crisp vegetables and cashews with the chicken and sauce is just superb. It's an easy recipe to do and very rewarding. There's 1 hour of marinating time.
Provided by MizzNezz
Categories Sauces
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken in thin strips, place in shallow dish.
- Combine teriyaki sauce, ginger and garlic.
- Pour over chicken.
- Cover and chill 1 hour.
- Drain chicken, discard marinade.
- Stir fry celery,and onions in 1 TBS oil in large skillet 3 minutes.
- Remove from skillet and set aside.
- Stir fry chicken in remaining oil 4 minutes.
- Remove from skillet and set aside.
- Mix broth,cornstarch and soy sauce.
- Pour into skillet and cook and stir until thickened.
- Add vegetables, chicken and cashews, stir until heated thru.
- Serve over chow mein noodles.
CHICKEN CHOW MEIN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 main course servings
Number Of Ingredients 20
Steps:
- Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
- Copyright 2001 Television Food Network, G.P. All rights reserved
CASHEW CHICKEN
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
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
CHICKEN-CASHEW CASSEROLE
Skip pricey Chinese takeout. Instead, pull together this casserole version of cashew chicken, with crunchy chow mein noodles, nuts and water chestnuts, in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In 10- or 9-inch glass pie plate, arrange chicken, thickest parts to outside edges (sides of chicken will touch). Cover plate with microwavable plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or or until juice of chicken is clear when center of thickest part is cut (170°F). Let stand 5 minutes. Cool slightly; cut into desired size of pieces.
- Meanwhile, heat oven to 350°F. Spray 3-quart casserole with cooking spray. Separate cans from chow mein mix. Drain large can of vegetables. In bottom of casserole, place 1 1/2 cups of the chow mein noodles. In large bowl, stir together both cans of chow mein mix, the pea pods, soup, water chestnuts, soy sauce and 3/4 cup of the cashews.
- Stir chicken into chow mein mixture. Spoon over chow mein noodles in casserole.
- Cover with foil; bake about 1 hour or until hot. In small bowl, mix remaining 1 1/2 cups noodles and 1/4 cup cashews; sprinkle over casserole. Bake uncovered 5 minutes longer.
Nutrition Facts : Calories 515, Carbohydrate 37 g, Cholesterol 75 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1590 mg
AUTHENTIC CHICKEN CHOW MEIN
This is an amazing fix for Chinese. Chicken, vegetables, and noodles in a delicious garlicy sauce. (Flavored with the delicious All-Purpose stir-fry sauce!) Feel free to add some mushrooms or broccoli.
Provided by Sierra Silver
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions, for minimum time.
- Heat oil in large wok over high heat.
- Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
- Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
- Add cabbage; stir-fry on to two minutes, or just until wilting begins.
- Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
- *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.
Nutrition Facts : Calories 433.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 32.9, Sodium 1026.8, Carbohydrate 67.3, Fiber 6.7, Sugar 11.7, Protein 24.2
CHOW MEIN CHICKEN
Whenever I get the craving for Chinese food, I look no further than my own kitchen! This easy-to-make entree is ready in a matter of minutes.-Debbie Franzen, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute celery and onion in butter until tender. Stir in soup, broth and soy sauce. Add the chicken and mushrooms; heat through. , Transfer to a greased 2-qt. baking dish. Sprinkle with chow mein noodles and cashews. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 578 calories, Fat 36g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 1283mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.
CHICKEN CHOW MEIN
There are lots of chow mein recipes out there, but this is how I like to make it. It reminds me of fast food chow mein, but it's not nearly as greasy. I call for chicken here, but use whatever protein you like- or none at all!
Provided by IngridH
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles.
- Cook the chow mein noodles according to package directions, drain well, and set aside.
- Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm.
- Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.
- Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
- Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.
Nutrition Facts : Calories 184.6, Fat 11.7, SaturatedFat 1.7, Cholesterol 28.6, Sodium 965.4, Carbohydrate 11.6, Fiber 1.6, Sugar 2.3, Protein 9.2
EASY CHICKEN CHOW MEIN
Make and share this Easy Chicken Chow Mein recipe from Food.com.
Provided by Lisa1
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
- Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
- In a large bowl, blend cornstarch with water.
- When smooth, add chicken broth and soy sauce to bowl.
- Mix well and pour over meat and vegetables.
- Bring to a boil, stirring until sauce thickens.
- Reduce heat to low.
- Cover and simmer 10 to 15 minutes.
- Serve over hot, cooked rice and chow mein noodles.
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BETTER THAN TAKEOUT CASHEW CHICKEN | THE RECIPE CRITIC
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4.9/5 (18)Total Time 30 minsCategory Dinner, Main CourseCalories 329 per serving
- Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.
- 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.
CHICKEN AND CASHEW CHOW MEIN - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 586 per serving
- 1 Cook noodles following packet directions and drain. Set aside. Combine stock, soy sauce and rice wine. Set aside.
- 2 Spray a large wok with oil and place over a high heat. Stir-fry chicken in batches for 3-5 minutes until golden and cooked through. Remove from wok and set aside.
- 3 Return wok to high heat and spray with a little more oil. Add onion and garlic. Stir-fry for 2 minutes until golden. Add sprouts, capsicums and snow peas. Stir-fry for 3 more minutes. Add cooked noodles, chicken and rice wine sauce. Heat through and toss to coat all ingredients. Garnish with cashews before serving.
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