Cashew Chicken From My Great Recipe Cards Food

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

Ingredients

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.

CHINESE CASHEW CHICKEN

Chinese Cashew Chicken image

Make and share this Chinese Cashew Chicken recipe from Food.com.

Provided by devan2

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 (5 ounce) boneless skinless chicken breasts
1/4 teaspoon black pepper
1/4 cup red wine
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 teaspoon sesame oil
3 tablespoons hoisin sauce
3/4 cup water
2 tablespoons peanut oil
1 tablespoon fresh gingerroot, minced
1 garlic clove, minced
1 medium onion, thinly sliced
1/4 cup soy sauce
8 ounces cashews

Steps:

Cut chicken into 1/8 inch strips. Place in a bowl and add pepper, wine, and 1 T. soy sauce. Let chicken marinate 30 minutes.
Add cornstarch, sesame oil, and hoison sauce to water. Stir to combine. Set aside.
Heat peanut oil in pan. Add ginger, garlic, and onion and cook for 5 minutes. Add chicken and cook until chicken is done, about 10 minutes.
Add cornstarch mixture and cashews to pan. Simmer about 15 minutes until sauce thickens.

Nutrition Facts : Calories 129.8, Fat 1.3, SaturatedFat 0.3, Cholesterol 61.7, Sodium 69.8, Carbohydrate 0.5, Sugar 0.1, Protein 24.6

CASHEW CHICKEN (FROM MY GREAT RECIPE CARDS)

Cashew Chicken (From My Great Recipe Cards) image

This is an elegant, yet inexpensive, company dish, especially if you have learned to bone chicken breasts yourself. Salted sunflower nuts can be substituted for the cashew nuts, if desired. I have not yet made this recipe. I posted it as a request from another ZMember. *Note, cooking time does not include marinating time.

Provided by justmeterri

Categories Poultry

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

2 whole boneless skinless chicken breasts (4 pieces)
1/4 cup apple juice
1 1/2 tablespoons cornstarch
1 large garlic clove, pressed
1 teaspoon salt
1/2 teaspoon curry powder
1 lb mushroom, sliced
4 tablespoons butter
1 cup whipping cream
1/3 cup salted cashews
1/4 cup parsley, chopped

Steps:

Slice chicken breasts into strips about 1/2 inch wide. Place into a bowl. Add sherry, cornstarch, garlic, salt and curry powder, tossing well. Set aside to marinate for 15 minutes.
Meanwhile saute mushrooms in 2 Tbsp of the butter for 2 minutes or until browned. Remove from the pan.
Add the remaining butter to pan. Over high head, add chicken slices. Saute quickly for 5-10 minutes until pieces are golden. Add mushrooms to chicken. Toss over high heat for 30 seconds.
Add cream. Cook, stirring, until cream is boiled down and thickened. Transfer to a serving dish. Sprinkle with cashews and parsley.
Serve over hot rice.

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