Chinese Cashew Chicken Food

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Chinese Cashew Chicken image

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

1 tbsp cornstarch / cornflour
3 tbsp soy sauce (, all purpose or light (Note 1))
1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
3 tbsp oyster sauce
2 tsp sesame oil
Dash of white pepper ((sub black))
500g / 1 lb chicken thigh (, skinless boneless, cut into 2.5cm/1" pieces (Note 3))
2 tbsp peanut oil (or vegetable oil)
2 garlic cloves (, minced)
1/2 onion (, chopped into 1.75 cm / 3/4" pieces(yellow, brown or white))
1 green capsicum / bell pepper (, chopped into 2 cm / 0.8" pieces)
6 tbsp water
3/4 cup roasted cashews (, unsalted)


  • 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


Cashew chicken image

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

450g boneless, skinless chicken breasts , cut into large chunks
1 egg white
1 tsp sesame oil
2 tsp cornflour
300ml groundnut oil or water, plus 2 tsp groundnut oil
100g cashew nuts
1 tbsp Shaoxing rice wine or dry Sherry
1 tbsp light soy sauce
1 shredded spring onion , to garnish


  • 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 image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/2 cup low-sodium soy sauce
3 tablespoons chopped fresh ginger
6 boneless, skinless chicken thighs, cut into small cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
1/4 cup dry sherry
2 tablespoons cornstarch
1 cup whole roasted, unsalted cashews
1/3 cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish


  • 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.


Chinese Cashew Chicken image

Cashew chicken is one of the most popular Chinese chicken dishes around. This is a VERY easy recipe to make, as are all stir fry recipes.

Provided by Karen Ciancio

Categories     Main Course

Time 30m

Number Of Ingredients 20

1/2 cup ketchup
4 tablespoons soy sauce
1/2 teaspoon salt
2 tablespoons worchestershire sauce
3 tablespoons sugar
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1/2 cup broth
2 tablespoons corn starch
1/2 teaspoon sugar
1/4 teaspoon salt
3 chicken breasts ( cut into 3/4 inch cubes)
1/4 cup oil
2 - 3 tablespoons ginger root (minced fresh )
1 tablespoon garlic (minced)
1 onion (small, chopped)
2 red bell peppers (cut)
2 carrots (sliced diagonally (thin))
2 cups snow peas
1 1/2 cups cashews


  • Combine first 8 ingredients for the sauce and set it aside. In a bowl, combine the next 3 ingredients, Add the chicken and toss.
  • Heat a frying pan to high heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Fry and stir until chicken is opaque, about 1 minute. Add peppers and carrots. Stir 2 - 3 minutes. Add snow peas and the sauce. Cook until it comes to a boil. Add the cashews and serve.

Nutrition Facts : Calories 530 kcal, Carbohydrate 36 g, Protein 34 g, Fat 29 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1404 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving


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

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)


  • 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 image

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

1 pound boneless skinless chicken breast ((450g, cut into 1-inch pieces))
3 tablespoons water
2 teaspoons oyster sauce
1 teaspoon canola oil
1 tablespoon cornstarch
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon rice wine vinegar
1/2 cup low sodium chicken stock ((or homemade))
1 teaspoon hoisin sauce
1/2 teaspoon sesame oil
1 1/2 tablespoons honey
1/8 teaspoon ground white pepper
3 tablespoons canola oil ((divided))
1 teaspoon ginger ((grated))
2 cloves garlic ((minced))
1/2 cup red bell pepper ((75g, chopped))
1/2 cup water chestnuts ((80g, cut into 1/2 inch pieces))
1/2 cup scallions ((45g, chopped))
1 1/2 tablespoons Shaoxing wine
1 cup unsalted cashews ((roasted at 350 degrees F/180 degrees C for 5 mins))
2 tablespoons cornstarch ((mixed with 2 tablespoons water))


  • 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


Chinese Cashew Chicken Stir Fry image

Chinese chicken with a sauce and cashews.

Provided by monsterfoodies

Number Of Ingredients 13

1 tablespoon brown sugar
2 garlic cloves (minced)
2 tablespoons cornstarch
1 cup whole roasted unsalted cashews
1 tablespoon rice vinegar
1 tablespoon oyster sauce
½ teaspoon sesame oil
½ cup low sodium soy sauce
3 tablespoons vegetable oil
¼ cup dry sherry
6 boneless skinless chicken thighs
Salt and pepper (to taste)
Green onions


  • In a medium bowl combine brown sugar, vinegar, oyster sauce, sesame oil, and ¼ cup soy sauce.
  • Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add to the skillet and cook while stir-frying for 5-7 minutes or until cooked through. Add garlic and dry sherry. Add the sauce mixture and bring to a boil. In a small bowl mix together cornstarch and ¼ cup soy sauce. Stir into the boiling sauce in the skillet. Add cashews and ¼ cup water. Cook for an additional minute.
  • Top with green onions for serving.


Cashew Chicken image

This is the cashew chicken dish I served when I owned my restaurant. It's adapted from "The Chinese Menu Cookbook" by Hush and Wong.

Provided by tgobbi

Categories     Chicken Breast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 14

1/2 lb chicken breast, diced
1 egg
1 tablespoon cornstarch
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1/2 teaspoon salt
1 cup vegetable oil, about
1/2 cup diced water chestnut
1/2 cup diced green pepper
1/2 cup diced fresh mushrooms
2 tablespoons hoisin sauce
1/2 cup toasted cashews
chicken stock, as needed
3 -5 drops sesame oil


  • *Hoisin sauce is available in Asian markets.
  • It's made with beans, flour, garlic, etc.
  • This is the stuff they serve with mu shu pork that they call plum sauce.
  • It is, in fact not plum sauce and doesn't look or taste anything like plum sauce.
  • Marinade (10- 20 minutes).
  • Sub other vegetables if you want.
  • Heat the oil in wok; carefully add chicken and stir unti just cooked.
  • (This shouldn't take more than 90 seconds to two minutes).
  • Remove to a sieve and let the oil drain into a bowl.
  • Reheat the wok and add a tablespoon or two of the oil.
  • Stir fry the vegetables until just cooked.
  • Return chicken; stir in hoisin adding a little chicken stock if too dry.
  • Stir in nuts& sesame oil.
  • Serve immediately with steamed rice.
  • Note: this dish doesn't have a lot of gravy, just the hoisin that coats the chicken and vegetables.

Nutrition Facts : Calories 1543.2, Fat 144, SaturatedFat 22, Cholesterol 166.1, Sodium 1675.8, Carbohydrate 32.5, Fiber 3.3, Sugar 9.1, Protein 34.8


Chinese Chicken and Cashew Noodles image

I absolutely love Chinese food and a takeaway, but it isn't always the healthiest or cheapest option for dinner. Chinese food at home can be a super cheap and super fulfilling experience and this noodle dish is no exception.

Provided by ELFoodieLife

Time 25m

Yield Serves 2

Number Of Ingredients 21

2 Chicken Breasts (Sliced)
1 Yellow Pepper
1 Head of Broccoli
50g Cashew Nuts
1 Chilli
1tbs Garlic
1tbs Ginger
2 Portions of Egg Noodles
2 Chicken Breasts (Sliced)
1 Yellow Pepper
1 Head of Broccoli
50g Cashew Nuts
1 Chilli
1tbs Garlic
1tbs Ginger
2 Portions of Egg Noodles
1tbs Oyster Sauce
1tsp Light Soy Sauce
1tsp Dark Soy Sauce
1/2tsp Sesame Oil
Pinch of Sugar (I used palm sugar)


  • Heat your wok over a medium heat and toast your cashews then remove and set to one side.
  • Add some oil to the pan and cook the chicken.
  • Remove the chicken when browned and then add the broccoli florets to cook. After 5 minutes add the pepper.
  • Cook the noodles to the packets instructions.
  • Combine your sauce ingredients in a small bowl.
  • Add the chicken back to the pan with the cashews and garlic and ginger. Cook for 1 minute.
  • Once the noodles are cooked, drain them and add them to the wok. Then pour your sauce over the woks contents and allow to heat. The sauce will coat all of the ingredients with a lovely shine. Continue to cook for a couple of minutes to ensure everything is cooked through.


Cashew Chicken image

An authentic tasting oriental dish that can be prepared at home. This is a restaurant quality dish. Be prepared to share this recipe with others.

Provided by Dawn399

Categories     Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/2 cup catsup
4 teaspoons soy sauce
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons sugar
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (more to taste)
1/2 cup chicken broth
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole chicken breasts, cut into bite size pieces (or chicken tenders)
1/4 cup cooking oil
2 tablespoons fresh gingerroot, minced
1 tablespoon minced garlic
1 onion, chopped
2 carrots, sliced thinly
1 green bell pepper, chopped
2 cups snow peas
1 1/2 cups cashews
2 cups cooked white rice


  • Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
  • In a bowl, combine cornstarch, sugar, and salt.
  • Toss the chicken with cornstarch mixture.
  • Heat a wok or frying pan to a high heat and add cooking oil.
  • When oil is hot add chicken.
  • Add gingeroot, garlic and onion.
  • Stir fry mixture until chicken is cooked through and opaque.
  • Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
  • Continue to stir fry until tender crisp.
  • Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
  • Add the cashews and serve immediately over a bed of white rice.

Nutrition Facts : Calories 1079.2, Fat 60, SaturatedFat 12.7, Cholesterol 139.2, Sodium 1774.1, Carbohydrate 78.5, Fiber 5.2, Sugar 25.8, Protein 59.6


Chinese Cashew Chicken image

With this easy recipe for Chinese cashew chicken, you can avoid paying for takeout ever again, and you'll know exactly what's in your food.

Provided by Melissa Belanger

Categories     Main Course

Time 30m

Yield 4

Number Of Ingredients 16

3 garlic cloves, minced
1/2 tablespoon grated ginger
1/4 cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 1/2 tablespoons cornstarch
1/2 cup reduced-sodium chicken broth (or water)
1 tablespoon vegetable oil
1 1/4 pounds chopped chicken tenders or breast
1 head broccoli florets, chopped
1 red bell pepper, chopped
2/3 cup cashew halves and pieces
1 8-ounce can sliced water chestnuts
2 green onions, sliced
1/4 teaspoon baking soda


  • In a medium bowl, whisk together the sauce ingredients. Set aside.
  • Heat oil over medium-high heat in a large skillet or wok. Add chicken and cook, stirring frequently, until golden brown, about 5 minutes. Transfer chicken to a plate and tent with foil to keep warm.
  • Add broccoli and bell pepper to skillet. Sauté until tender, stirring frequently, about 5 minutes.
  • Add remaining ingredients to pan with sauce and chicken. Cook until heated through and sauce has thickened, about 5 minutes.

Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg


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

1 lb chicken breast (boneless, skinless)
1 teaspoon salt
2 teaspoons rice wine
2 teaspoons fresh ginger (minced)
1 tablespoon cornstarch
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon fresh ginger (minced)
1 tablespoon cornstarch
3 garlic cloves (minced)
3 green onions (sliced 1 inch on a diagonal)
2 carrots (peeled, sliced on a diagonal)
1/2 cup broccoli (roughly chopped)
2 stalks celery (sliced 1 inch on a diagonal)
1/4 cup onion (sliced)
1/4 cup red bell pepper (chopped)
1 (8 ounce) can water chestnuts (drained and sliced)
1/2 cup roasted cashews
4 tablespoons oil (for frying)


  • 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 image

A comforting cashew chicken recipe with a pan sauce that makes for a grand sweet and sour combination.

Categories     main dish     poultry

Time 15m

Yield 8 servings

Number Of Ingredients 17

1/2 c. low sodium soy sauce
1 tbsp. rice vinegar
1 tbsp. packed brown sugar
2 tbsp. oyster sauce
1/2 tsp. toasted sesame oil
3 tbsp. vegetable oil
6 whole boneless, skinless chicken thighs, cut into small cubes
Kosher salt, to taste
1 tbsp. chopped garlic
1 tbsp. chopped fresh ginger
1 whole green bell pepper, chopped
1/4 c. sherry or chicken broth
2 tbsp. cornstarch
1/2 c. drained canned water chestnuts, coarsely chopped
1 c. unsalted cashews (be sure to use unsalted)
2 whole green onions, thinly sliced
Cooked rice or noodles, for serving (if desired)


  • 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.


Chinese Cashew Chicken image

A delicious and simple dish. The original method of cooking is in a crock pot, which works great if you plan to eat it later or to take to a potluck, however, one night I didn't have 4-6 hours to wait, so I just threw everything into a large pot and cooked it on the stove in about an hour. Either way, the results were the same ... delicious. I have also substituted shrimp and steamed broccoli, which I cooked separately and added only during the last 10 minutes of cooking. Enjoy.

Provided by Ratalouille

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh bean sprout
2 cups sliced cooked chicken
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 cup sliced celery
1/2 cup chopped green onion
1 cup fresh sliced mushrooms
3 tablespoons butter
1 tablespoon soy sauce
1 tablespoon sesame oil
1 cup whole cashews
crisp rice noodles
hot cooked rice


  • Stove Top Directions:.
  • In a large pot, melt butter. Add soup, soy sauce and sesame oil. Stir well to combine.
  • Add bean sprouts, chicken, celery, onion, and mushrooms; mix well.
  • Cover and cook on medium heat, stirring occasionally for about 1 hour or until vegetables are tender.
  • Crock Pot Directions:.
  • Combine bean sprouts, chicken, soup, celery, onion, mushrooms, butter and soy sauce in a slow cooker; mix well.
  • Cover; cook on Low for 4 to 6 hours.
  • Stir in cashews just before serving. Serve over rice and sprinkle with crisp rice noodles.

Nutrition Facts : Calories 535.9, Fat 37.3, SaturatedFat 11.7, Cholesterol 81.5, Sodium 1113.4, Carbohydrate 25.9, Fiber 4, Sugar 7.9, Protein 29.5


Cashew Chicken image

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

10 oz. (300 g) boneless and skinless chicken breast, cut into small cubes
2 tablespoons oil
5 slices peeled ginger
1 small red or green bell pepper, cut into small squares
1/2 cup unsalted cashew nuts
1 teaspoon corn starch
1 teaspoon Chinese rice wine, optional
1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes ground white pepper
1/2 teaspoon sugar
1/2 teaspoon rice wine, optional
1 teaspoon sesame oil
Salt to taste


  • 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


Cashew Nut Chicken image

Make and share this Cashew Nut Chicken recipe from

Provided by tasha.x3

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs chicken breasts
2 slices gingerroot
1 green onion (shredded 1-inch long)
2 whole dried red chilies
1/2 egg white
1 tablespoon cornstarch
2 teaspoons soy sauce
2/3 cup raw cashew nuts
1 tablespoon sherry wine
2 tablespoons soy sauce
1 teaspoon vinegar
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
1 cup cooking oil


  • Cut the boned chicken breasts lengthwise into 1/2" strips, then cut the strips crosswise to make 1/2" squares.
  • Place the diced chicken in a bowl and marinate with egg white, cornstarch and soy sauce. Let stand for at least 30 minutes.
  • Fry cashew nuts on medium low heat, until they are lightly brown. Be careful not to let them burn.
  • Stir-fry diced chicken briskly in oil, for about 1 minute (300 degrees). Remove the chicken and drain off oil from frying pan.
  • Heat tablespoon oil to fry ginger, red pepper and green onion; add chicken, stir quickly. Next add the seasoning sauce, stir until thickened and heated thoroughly; turn off heat. Add the cashew nut mix just before serving.

Nutrition Facts : Calories 932.4, Fat 76.8, SaturatedFat 13.3, Cholesterol 145.3, Sodium 824.1, Carbohydrate 7.1, Fiber 0.6, Sugar 2.7, Protein 49.6


Cashew Chicken (腰果鸡丁) image

Learn how to make restaurant-style cashew chicken with super juicy and tender meat, a rich, thick, gingery, garlicky sauce, crispy peppers, and cashews. {Gluten-free adaptable}

Provided by Maggie Zhu

Categories     Main

Time 25m

Number Of Ingredients 19

1 lb (450 g) skinless boneless breast (or thigh) ( , cut into 2/3-inch (1 cm) pieces)
1 tablespoon Shaoxing wine (or dry sherry)
1/4 teaspoon salt
2 teaspoons cornstarch
3 tablespoons oyster sauce (or hoisin sauce)
1 tablespoon Shaoxing wine
1/2 tablespoon light soy sauce (or soy sauce)
1 tablespoon Chinkiang vinegar
1/3 cup chicken stock
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons sesame oil
1/8 teaspoon white pepper powder
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic (, sliced)
2 teaspoons finely chopped ginger
2 green onions (, chopped)
1 bell pepper (, seeded and diced)
1/2 cup toasted unsalted cashews


  • Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
  • Mix all the sauce ingredients in a small bowl.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
  • Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
  • Add the peppers. Stir and cook until the peppers just turn tender, 1 to 2 minutes.
  • Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
  • Add the cashews, quickly give it a stir and immediately transfer everything to a plate.
  • Serve hot over steamed rice as a main dish.

Nutrition Facts : ServingSize 4 g, Calories 335 kcal, Carbohydrate 16.2 g, Protein 28.6 g, Fat 18.7 g, SaturatedFat 3.5 g, Cholesterol 65 mg, Sodium 598 mg, Fiber 1.4 g, Sugar 5.7 g


Cashew Chicken and Vegetables image

Yield 6

Number Of Ingredients 16

5 boneless skinless chicken breasts
2 Tablespoons corn starch (divided)
4 Tablespoons olive oil (divided)
1/2 cup chicken broth
5 Tablespoons hoison sauce
2 1/2 Tablespoons soy sauce
2 1/2 Tablespoons rice vinegar
1/2 teaspoon sesame oil
1 1/2 Tablespoons honey
4 green onions (sliced)
2 teaspoons minced garlic
1 red bell pepper (diced)
1 1/2 cups broccoli (chopped)
1 cup lightly salted cashews
1 teaspoon sesame seeds
3 cups cooked rice


  • Dice your chicken breasts into bite sized pieces and place in a mixing bowl. Add in 1 Tablespoon corn starch and stir to cover all pieces.
  • Place chicken in a skillet with 2 Tablespoons of olive oil and cook over medium heat until cooked through. The chicken will start to brown a little. Place chicken on plate and set aside.
  • In another bowl mix together the chicken broth, hoison sauce, soy sauce, rice vinegar, sesame oil, honey, and 1 Tablespoon corn starch. Whisk together well.
  • Heat 2 Tablespoons oil in the skillet over medium heat and add the green onions, minced garlic, broccoli, and red pepper. Cook until tender.
  • After the veggies are cooked, transfer them to another plate.
  • Add the sauce to the skillet and bring to a boil, stirring constantly until the sauce thickens.
  • Remove from heat and add in the chicken, veggies, and cashews. Stir until everything is covered in the sauce.
  • Sprinkle sesame seeds on top.
  • Serve over a bed of cooked rice.

Nutrition Facts : Servingsize 1 serving, Calories 3039 kcal, Fat 167 g, SaturatedFat 30 g, Cholesterol 435 mg, Sodium 6204 mg, Carbohydrate 206 g, Sugar 40 g, Protein 175 mg

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