CASHEW CHICKEN
Steps:
- In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
- While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
- Finally, sprinkle on the green onions. Serve with cooked rice or noodles.
CASHEW CHICKEN
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
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 FOR FOUR
Says Linda Avila of Toone, Tennessee: "Whenever my friends and I get together for a potluck, they always ask me to bring this dish. The recipe came from my brother; it has a distinct Chinese flavor from all the spices."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes. , In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside. , Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. , In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts. , Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired.
Nutrition Facts : Calories 301 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 590mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CASHEW CHICKEN
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Provided by Chris Morocco
Categories Chicken Oyster Vinegar Soy Sauce Cashew Green Bean Onion Garlic Ginger Kid-Friendly Small Plates Quick & Easy Quick and Healthy One-Pot Meal Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. water in a small bowl; set aside.
- Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add cashews and tilt skillet toward you so that the oil pools around cashews. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Transfer cashews to a small plate and let cool, reserving oil in skillet.
- Cut chicken into 1/2"-thick slices. If any slices are longer than 2", cut in half crosswise. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Turn and cook until other side is just opaque, about 1 minute. Transfer chicken to a plate (it won't be totally cooked through; don't worry as it will finish cooking in the sauce).
- Cook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Add remaining 1 Tbsp. oil followed by garlic and ginger. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Add reserved sauce and return chicken to skillet. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes.
- Transfer chicken and vegetables to a platter. Spoon sauce over. Top with toasted cashews.
CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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
Make and share this Cashew Chicken recipe from Food.com.
Provided by swingncocoa
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In bowl, stir together ingredients for marinate.
- In separate bowl or cup, stir together ingredients for sauce.
- Trim fat from chicken breast. Cut chicken into 1/2-inch cubes. Stir chicken into marinate and let stand for 10 minutes.
- Coarsely chop onion. Drain water chestnuts and baby corn.
- Heat 1 T oil in a wok or large nonstick skillet over high heat. Add chicken to pan and stir fry for about 2 minutes or until cooked. Remove from pan.
- Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn. Stir fry for 1 to 2 minutes until vegetables are tender.
- Add chicken to pan. Add 1 tsp hot bean sauce. Stir well.
- Add sauce and mix well, allowing the sauce to bubble and thicken. Stir in cashews. Serve over rice.
Nutrition Facts : Calories 404.9, Fat 17.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 1324.2, Carbohydrate 33.8, Fiber 3.5, Sugar 9.4, Protein 29.8
CASHEW CHICKEN FOR TWO
Make and share this Cashew Chicken for Two recipe from Food.com.
Provided by Olha7397
Categories Asian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine soy sauce and 1 tablespoon cornstarch; mix well. add chicken, and stir until coated; set aside.
- heat 1 tablespoon oil in wok until hot; add nuts, stirring constantly, until browned (about 3o seconds). remove nuts, and set aside. add another tablespoon oil to pan; add chicken, and stir-fry 1 to 2 minutes. remove chicken, and set aside.
- cut onion into 1/4-inch slices; cut slices in half crosswise. add remaining oil to wok, and heat to smoking. add vegetables and garlic; cover and cook 1 minute, shaking wok to prevent vegetables from sticking. remove cover; cook, stirring constantly, an additional 2 to 4 minutes.
- combine broth and 1 teaspoon cornstarch. add chicken and broth mixture to vegetables; stir until thickened. stir in cashews. yield: 2 servings.
- southern living.
Nutrition Facts : Calories 598.6, Fat 39.6, SaturatedFat 5.9, Cholesterol 68.4, Sodium 1402.4, Carbohydrate 27.1, Fiber 5.4, Sugar 7, Protein 36.1
AMAZING CASHEW CHICKEN
YUUUUUMMY! Who knew I could make "Chinese" that's great??!! YOU CAN! This is a FANTASTIC recipe adapted from one published in June/July 1993 Taste of Home magazine. You won't be disappointed! Prep time does not include 2 hours of marinating.
Provided by WJKing
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
- Seal& marinate in refrigerator for two hours.
- Remove chicken from marinade& reserve marinade.
- Heat oil in a wok or large skillet.
- Stir-fry chicken 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& carrots for 3 minutes or just until crisp-tender.
- Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
- Cook and stir until slightly thickened and heated through.
- Stir in cashews and chicken; heat through.
- Serve over rice.
CASHEW CHICKEN
This is one of my all-time favorites. I usually double the recipe to make enough for company or leftovers. It can be a little tricky at the end doing several things at once, so my dh usually fries the chicken while I'm finishing up the rest of the meal. I'm not real sure about the prep and cook time, but did include marinate time in the prep time. Sorry if some of the instructions seem vague. A lot of it is personal choice and trial and error. But don't let that scare you off. This is a fantastic meal.
Provided by Blueberry
Categories Sauces
Time 6h
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- Stir together marinade ingredients.
- Add chicken.
- Let sit for 1 to several hours.
- Flour chicken well.
- Stir together eggs, milk,salt, and pepper.
- Place chicken pieces in egg mixture, then roll in flour again.
- The flour/egg/flour process can be messy but its important.
- Fortunately, it doesn't have to be precise.
- Try shaking the chicken in a bag or using a big fork to stir it all around.
- The chicken can and probably should sit in the flour and/or egg for a few minutes while the sauce and rice are started.
- Make sauce by combining all the ingredients together and heat to boiling.
- Thicken with cornstarch.
- I do this by putting about 1/4 c cornstarch in a cup, then stirring in 1-2 tablespoons of sauce at a time into the cornstarch.
- When it is smooth and pourable, I whisk it into the boiling sauce.
- Allow to cook while frying the chicken.
- Fry chicken pieces in oil.
- Serve chicken over rice, cover with sauce, and garnish with onions and cashews.
Nutrition Facts : Calories 362, Fat 18.1, SaturatedFat 5.5, Cholesterol 220.3, Sodium 4495.7, Carbohydrate 7, Fiber 0.4, Sugar 4, Protein 41
"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
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.
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