Cashew Chicken With Plum Sauce Food

CASHEW CHICKEN

Steps:

• Preheat the oven to 350°F.
• Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
• Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
• Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
• In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
• Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY

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!

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

CASHEW CHICKEN WITH PLUM SAUCE

Steps:

• Combine cornstarch and plum jam in saucepan, stirring until smooth as possible.
• Crush together thoroughly ginger and garlic with salt.
• Add this to plum mixture along with water, oyster sauce, soy sauce, vinegar, accent, and red food coloring.
• Cook sauce over low heat, stirring constantly, until it is thickened.
• Arrange broiled chicken in a single layer on a large heat-proof platter.
• Cover chicken pieces completely with the sauce and sprinkle them generously with chopped cashews.
• Heat the chiken in oven at 350 until hot.
• Serve with rice.

CASHEW CHICKEN

Steps:

• Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half of the flour mixture with 3/4 cup cold water to form a loose batter.
• Whisk all sauce ingredients together. Set aside.
• Heat oil over medium heat until a drop of water sizzles across the top. Dredge the chicken pieces in the dry flour mixture, then dip into the batter. Let excess batter drip off. Add battered chicken pieces to the oil. Fry for 2-3 minutes on each side. Remove from the pan and drain on paper towel lined plate. Drain out any excess oil from the pan. (SEE NOTES FOR AN EASY SHORTCUT ON THIS STEP.)
• Put chicken back in the pan. Add sauce and cashews. Stir for about 1 minute, until coated and you can start to smell the garlic. Done! Serve with rice and maybe some roasted or steamed broccoli. SO GOOD!

CHICKEN IN PLUM SAUCE

Steps:

• place chicken in a baking dish.
• mix plum sauce with soy sauce (soy sauce is to taste so keep checking to see how you like it).
• add sauce to cover the chicken
• put in the oven and cook until chicken is cooked (around 40 - 50 minutes)
• serve with rice or as my nan did warm vegies and potatoes.

CHICKEN FINGERS WITH PLUM DIPPING SAUCE

Steps:

• FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
• Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
• Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
• Add chicken strips to mayo & turn to coat all over.
• Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
• Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
• Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
• FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
• Place in center of serving platter, & when fingers are baked, arrange them around the bowl.

CASHEW CHICKEN

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.

CASHEW CHICKEN

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.