Cashew Chicken With Green Beans Food

CASHEW CHICKEN

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 GREEN BEANS

Steps:

• In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
• Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

GREEN BEANS WITH CASHEWS

Steps:

• Place green beans in a pot of boilling water and cook for 5 minutes.
• Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.
• In a large skillet, heat olive oil over medium-high heat for 30 seconds.
• Add onions, cashews, salt and pepper.
• Stir-fry for 2 to 3 minutes or until onions are softened.
• Add the cooked green beans, raise heat to high, stir-fry for 2 to 3 minutes or until beans feel hot to the touch.
• Take care not to burn the cashews during process.
• Transfer the beans to a serving plate and garnish with chopped parsley.
• Serve.

WEGMAN'S CASHEW CHICKEN WITH MUSHROOMS AND GREEN BEANS

Steps:

• . Cut chicken into strips, place in small bowl.Add 1 T water and 1 T oil, work into chicken with hands until absorbed. Sprinkle chickec with 2 T cornstarch, work with hands to coat all the chicken. Cover, chill in fridge for 30 minutes.
• Blanch green beens in boiling water for 1 1/2 minutes. Drain and set aside.
• Heat 2 T oil in stir fry pan, add half the chicken, cook on HIGH 3-4 minutes until brown and cooked through. Transfer chicken to clean dish. Cook second batch of chicken, set aside.
• Add remaining oil to pan, reduce heat to MEDIUM. Add mushrooms, cook 3-4 minutes until brown. Add cashews, cook, stirring ofetn for 1 minute, Add garlic and ginger, cook 1 minute, Add green beans, chicken and sauce, cook 1-2 minutes until heated through.

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN

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

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.

GREEN BEANS AND CASHEWS

Steps:

• Trim green beans and then cut into 1-1/2 inch diagonal lengths.
• Heat oil in wok or frying pan.
• Add garlic, cashew nuts, & crushed red pepper flakes.
• Cook 2 minutes.
• Add beans & soy sauce, stir-fry 2-3 minutes, or until nuts are golden and beans just tender.
• Serve hot.