Chinese Orange Cashew Chicken Food

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.

ORANGE CASHEW CHICKEN

Steps:

• In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat. , In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

CHINESE CASHEW CHICKEN

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!

CASHEW CHICKEN

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!

CHINESE ORANGE CASHEW CHICKEN

Steps:

• 1. Place a large skillet over high heat. Add 1 tbsp oil. Add the chicken pieces with salt and pepper. Cook until browned on each side. Remove chicken to a dish and set aside.
• 2. Add the other tbsp of oil and add the red bell pepper, onion, garlic, and ginger. Stir fry 5 minutes. Add the chicken back to the pan.
• 3. Mix the hoisin, orange marmalade, brown sugar, soy sauce and chicken stock together. Pour over the chicken and bring to a boil. Cook for 10 minutes. Add the honey roasted cashews and scallions.
• 4. serve over cooked rice or noodles.

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.

CHINESE CHICKEN AND CASHEW NOODLES

Steps:

• 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.

CHINESE CASHEW CHICKEN

Steps:

• 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.

ORANGE CASHEW CHICKEN

Steps:

• Pat chicken dry with paper towels. Cut chicken into 1" cubes. Thinly slice carrots, and roughly chop celery. Set aside (or refrigerate, if saving for later in the day) until ready to cook.
• Make Sauce: In small bowl, whisk or stir sauce ingredients together until combined. Set aside.
• Heat oil on medium-high heat in large skillet until really hot (but not smoking). Add chicken, carrots and celery to hot oil. Stir-fry for 8-9 minutes, stirring often. When done, chicken will be lightly browned on all sides, and veggies will be tender. Once done, reduce heat to medium-low.
• Stir sauce, then add it to chicken mixture. Stir to combine; bring sauce to a boil. Cook for 2 minutes, stirring constantly. Once sauce has thickened, add the cashews,; stir to combine with chicken, veggies and sauce.
• Serve orange cashew chicken on top of hot, steamed rice. If desired (optional), sprinkle the top of each serving with sesame seeds, and a few sliced green onions. Serve hot... and enjoy!

MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE

Steps:

• In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
• Meanwhile, thinly slice the chicken or pork.
• Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain.
• Heat a large skillet over high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
• Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve.

CHINESE CASHEW CHICKEN STIR FRY

Steps:

• 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.

CHINESE CASHEW CHICKEN

Steps:

• 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.

CASHEW CHICKEN

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.

ORANGE CASHEW CHICKEN

Steps:

• In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
• Reduce heat.
• In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
• Stir into chicken mixture.
• Bring to a boil; cook and stir for 2 minutes, or until thickened.
• Stir in cashews.
• Serve over hot rice.

CASHEW CHICKEN (腰果鸡丁)

Steps:

• 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.

CHINESE ORANGE BARBECUE CASHEW CHICKEN

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate. Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that's cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl. When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute. Serve the stir-fry over brown rice, garnished with scallions.

CHINESE ORANGE BARBECUE CASHEW CHICKEN

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
• Season the chicken with salt and pepper.
• When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes.
• Remove the meat from the pan and reserve on a plate.
• Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes.
• While that's cooking up, stir together the hot sauce, soy sauce, hoisin sauce, orange marmalade and stock in a small bowl.
• When the veggies are tender, return the chicken to the skillet and pour the sauce over everything.
• Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
• Serve the stir-fry over brown rice, garnish with scallions.