CHICKEN AND CASHEW NUT STIR-FRY
Crisp fried chicken with stir-fried vegetables and cashew nuts. Serve with steamed jasmine rice.
Provided by Ching-He Huang
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
- Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
- For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
- Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.
CHICKEN CURRY WITH CASHEWS
Categories Chicken Nut Poultry Dinner Cashew Curry Winter Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
- Just before serving:
- Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
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
This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out.
Provided by Jennifer Segal, inspired by Everyday Food: Great Food Fast by Martha Stewart Living
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize about 1 1/4 cups each, Calories 464, Fat 24 g, Carbohydrate 19 g, Protein 45 g, SaturatedFat 4 g, Sugar 7 g, Fiber 2 g, Sodium 855 mg, Cholesterol 125 mg
CASHEW CHICKEN II
Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.
Provided by Gweneth
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
- Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.9 g, Cholesterol 38.7 mg, Fat 23.1 g, Fiber 2.6 g, Protein 17.7 g, SaturatedFat 4.2 g, Sodium 746.9 mg, Sugar 3.2 g
CASHEW CHICKEN
Our Cashew Chicken recipe--from our family's restaurant days--is balanced and not too sweet, with a brown sauce that perfectly complements roasted cashews.
Provided by Bill
Categories Chicken
Time 30m
Number Of Ingredients 22
Steps:
- Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.
- In a separate bowl, mix together all the sauce ingredients and set aside.
- Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.
- Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.
- Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic. Immediately add the red bell pepper and chopped water chestnuts. Stir fry for 30 seconds.
- Next, add the scallions, and spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.
- Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.
- Stir up your cornstarch slurry, and add to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, less if you prefer thinner. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly. Plate and serve immediately with a bowl of rice!
Nutrition Facts : Calories 340 kcal, Carbohydrate 20 g, Protein 22 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 557 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CASHEW CHICKEN
Cashew Chicken - crazy delicious and easy cashew chicken recipe with tender and silky chicken in Chinese brown sauce. Homemade is so much better than takeout and it's perfect for busy weeknights.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 25m
Number Of Ingredients 15
Steps:
- Rinse the chicken breast with cold water, pat dry with paper towels. Cut the chicken into cubes and marinate with corn starch and rice wine (if using). Mix all the ingredients for the Sauce together. Set aside.
- Heat up a wok or skillet with 1 tablespoon of the oil and stir-fry the chicken until they turn white (not bot completely cooked). Dish out and set aside.
- Add the remaining 1 tablespoon of the oil into the wok or skillet and add the ginger and bell pepper. Stir-fry until you smell the peppery aroma from the peppers, then add the chicken back in. Stir in the Sauce and toss and stir fry continuously until the chicken is cooked and the sauce thickens. Add salt to taste.
- Add the cashew nuts and do a few quick stirs. Dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 515 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 2 people, Sodium 421 milligrams sodium, Sugar 4 grams sugar
BETTER-THAN-TAKEOUT CASHEW CHICKEN
Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!
Provided by Averie Sunshine
Categories Chicken
Time 20m
Number Of Ingredients 17
Steps:
- To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
- To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
- Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
- To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
- Add the cashews to the skillet and stir to combine.
- Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
- Add the green onions, stir to combine, and serve immediately.
Nutrition Facts : Calories 369 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 40 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 642 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHICKEN CURRY WITH CASHEWS
Make and share this Chicken Curry With Cashews recipe from Food.com.
Provided by KelBel
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
- Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
- Add chicken and cook, stirring to coat, 3 minutes.
- Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
- Just before serving:.
- Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Nutrition Facts : Calories 575.9, Fat 41.9, SaturatedFat 21.9, Cholesterol 145, Sodium 1465.3, Carbohydrate 20.5, Fiber 4.2, Sugar 5.4, Protein 34.4
CHINESE CASHEW CHICKEN
Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")
Provided by Nagi
Categories Mains
Time 21m
Number Of Ingredients 13
Steps:
- Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
- Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
- Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
- Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
- Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
- Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Nutrition Facts : Calories 559 kcal, Carbohydrate 21 g, Protein 26 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 1324 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN WITH CASHEWS
My mom loves Chinese food. This easy recipe will help satisfy her desire when carry-out is not available.-Rick Shaw, Gainesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; set aside., In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired.
Nutrition Facts : Calories 527 calories, Fat 31g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 1590mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN WITH CASHEWS
A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from 'Cooking with Love' by Friends of Karen, Inc Does not include marinating time.
Provided by Chef floWer
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved.
- Add to the marinate chopped chicken breasts, mix well cover and marinate for 1 hour in refrigerator.
- Heat oil in Wok until hot, add bamboo shoots and green capsicum. Stir-fry for a few minutes.
- Remove bamboo shoots and green capsicum with slotted spoon or any spoon which drains the oil back into the wok.
- Drain marinate and add chicken to the wok. Quickly toss and turn.
- When chicken is cooked or slightly brown add hoisin sauce. Continue to toss.
- Return vegetables to work.
- Serve over rice and sprinkle the cashew nuts.
Nutrition Facts : Calories 580.6, Fat 40.1, SaturatedFat 7.9, Cholesterol 93.3, Sodium 1468.1, Carbohydrate 19.8, Fiber 2.6, Sugar 7.5, Protein 36.6
CASHEW CHICKEN
Cashew chicken dishes have long been a classic of American Chinese cuisine. But Andrew Chiou and Tim Ma, the co-owners of Lucky Danger in Washington, D.C., have noticed it fading from menus in the area. According to Mr. Chiou, the dish is all about textural contrast: the crisp, battered chicken that's been tossed in a thin, sweet-and-savory sauce; crisp-tender vegetables like celery, as well as softer straw mushrooms; and, of course, the satisfying crunch of cashews. Their version is similar to the famous, deep-fried cashew chicken dish popularized by the chef David Leong in Springfield, Mo., in the 1960s. Enjoy it alongside other dishes as part of a multicourse meal, or just with steamed rice.
Provided by Cathy Erway
Categories dinner, lunch, poultry, vegetables, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- In a medium bowl, combine the chicken, batter ingredients and 2 tablespoons water. Mix them by hand until the dry ingredients are evenly distributed.
- In a separate medium bowl, sift together the breading ingredients.
- Working with one piece of chicken at a time, drop each battered piece into the breading and lightly toss it to coat. (Do not press the breading onto the chicken.) Shake the excess breading off, then place the breaded chicken onto a wire rack-lined baking sheet, leaving space between each piece.
- Heat the oil in a large wok or skillet to 325 degrees. Gently drop the chicken into the oil one piece at a time, spacing them out evenly. Let them fry, undisturbed, for 7 to 8 minutes, until the pieces are deeply golden brown, then remove them with a spider or slotted spoon and transfer to a paper towel-lined tray to drain.
- Turn off the heat and carefully pour out oil into a heatproof container or pot to discard once it cools. Carefully scrape out any specks from the wok or pan with a paper towel held by tongs. Do not rinse the wok.
- Heat the wok over medium-high. Add the onion, carrot, celery, water chestnuts, mushrooms and garlic. Stir-fry until the garlic and celery become aromatic, about 2 minutes.
- Push the vegetables to one side of the wok. Add the sugar to the center of the wok and don't stir it for several seconds, to encourage it to caramelize a little. Then add the soy sauce and oyster sauce, and stir until the sugar has dissolved into the liquids. Toss the vegetables into the sauce. Let the sauce come up to a full boil and stir occasionally for 2 minutes, allowing it to slightly reduce and thicken.
- Stir in the fried chicken and cashews. Give the cornstarch-slurry a stir and add it to the sauce, stirring as it thickens. Remove from heat.
- Stir in the sesame oil and MSG (if using), and transfer to a serving platter. Serve with rice, if desired.
CREAMY CASHEW BUTTER CHICKEN
This delicious Cashew Butter Chicken is as good as it gets. By using cashews instead of cream, this recipe is as rich and creamy as any restaurant-style butter chicken, but it's so much healthier for you.
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- Place the cashews and 1 ½ cups of water into your blender or food processor and blend on high until completely smooth. Pour into a bowl and set it aside. Don't clean your blender yet - you'll need it again.
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken and cook until brown on both sides, about 10 minutes total. You don't need to cook the chicken all the way through. Chop the chicken into bite-sized pieces.
- While the chicken is browning, start cooking the curry. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion to the pan and cook until it is soft, about 5 minutes. Add the garlic and ginger and let it cook for 5 minutes more. Add all the spices to a small bowl while the onions are cooking.
- Add the spices to the onions and let them cook for a minute, stirring the whole time. Pour the tomatoes into the pan and scrape the bottom of the pan. Carefully transfer to your blender and blend on high until smooth.
- Pour the curry back into the pan, add the blended cashews, the chopped chicken, ½ cup of water, and (if using) the brown sugar. Bring the curry to a boil then reduce the heat to low, cover the pot, and let it cook for 10 minutes. Season to taste with sea salt.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Carbohydrate 40 g, Protein 37 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 73 mg, Sodium 417 mg, Fiber 7 g, Sugar 17 g, UnsaturatedFat 24 g
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
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
CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil 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 and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
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.
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CASHEW CHICKEN - COOKING CLASSY
From cookingclassy.com
5/5 (27)Total Time 35 minsCategory Main CoursePublished 2017-09-08
- In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1/2 Tbsp oil over medium-high heat.
- Once oil is hot, add half of the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through, about 5 minutes.
- Transfer chicken to a plate and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
KUNG PAO CHICKEN WITH CASHEWS (LOWER SODIUM ... - DIABETIC ...
From diabeticfoodie.com
5/5 (1)Total Time 25 minsCategory Main DishesPublished 2017-01-26
- Add the cornstarch and cold broth to a glass jar with a screw-top lid. Shake vigorously until the cornstarch dissolves.
- Add the tamari or soy sauce, ketchup, vinegar, hoisin sauce, and chili sauce to the jar. Replace the lid and shake again until the mixture is well-combined. Set aside.
- Slice each chicken breast in half lengthwise, then crosswise into 1/2-inch slices. Place the chicken in a bowl and season with white pepper.
BETTER THAN TAKEOUT CASHEW CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 30 minsCategory Dinner, Main CoursePublished 2021-02-25
- 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.
CHICKEN WITH CANDIED CASHEWS RECIPE - FOOD AND WINE
From foodandwine.com
5/5 (199)Category CashewsServings 2Total Time 45 mins
- Line a small baking sheet with parchment paper. In a small saucepan, combine the granulated sugar and 1/4 cup of water. Boil over moderately high heat, swirling the pan until a rich brown caramel forms, 4 minutes. Stir in the cashews until coated. Quickly spread the nuts on the baking sheet, keeping them separate. Let cool. Break off any large pieces of caramel and reserve for a snack.
- In a small saucepan, combine the vegetable oil, garlic, scallion and ginger. Cover and cook over low heat for 1 minute. Remove from the heat and let stand, covered, for 10 minutes. Strain the oil through a coarse strainer into a medium skillet, pressing on the solids. Add the soy sauce, brown sugar and 1/4 cup of water and bring to a simmer over moderate heat. Whisk in the cornstarch mixture and simmer over low heat, whisking, until thickened, about 30 seconds. Remove from the heat, add 1 tablespoon of the lemon juice and lightly season the sauce with salt.
- In a medium saucepan, melt the butter in the 1/4 cup of olive oil. Season the chicken with salt and pepper and add to the saucepan. Cook over moderate heat, turning, until white throughout, about 5 minutes.
CHICKEN AND CASHEWS RECIPE | MYRECIPES
From myrecipes.com
5/5 (62)Calories 257 per serving
- Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
- Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
CASHEW CHICKEN | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Total Time 40 minsCategory Main CoursePublished 2019-04-07
- Marinating chicken cubes with ground black pepper, cornstarch, water (or Chinese cooking wine), light soy sauce, salt and sesame oil. Set aside for 30 minutes. Mix stir fry sauce in a small bowl.
- Place oil in wok and place the chicken cubes in. Spread them evenly on the cooking pot with chopstick and gently fry. Watch the chicken cubes carefully and transfer them out as long as they turn pale.
CHICKEN WITH CASHEWS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Total Time 30 minsServings 4Published 2016-01-06
- Cut chicken into 1-inch pieces. Stir together sherry, next 4 ingredients, and 1/4 cup water in a small bowl.
- Heat a large skillet over high heat for 2 minutes. Add peanut oil, and tilt skillet to coat sides; heat 2 minutes.
- Add chicken, and stir-fry 2 to 3 minutes or until chicken turns white. Move chicken to perimeter of skillet. Add green pepper and cashews; stir-fry 30 seconds, and move to perimeter of skillet. Add onions, garlic, and ginger; stir-fry 1 minute, and move to perimeter of skillet.
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