CASHEW CHICKEN (腰果鸡丁)
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
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.
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
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
SICHUAN CASHEW CHICKEN
Dinner ready in 30 minutes. Enjoy this delicious chicken with vegetables and noodles - a wonderful meal sprinkled with cashew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Remove fat from chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
- Add vegetables to skillet; stir-fry about 2 minutes or until crisp-tender. Stir in stir- fry sauce; cook and stir about 30 seconds or until heated through.
- Cut chicken into 1-inch diagonal slices. Serve chicken with vegetables and noodles. Sprinkle with cashews.
Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg
SZECHUAN CASHEW CHICKEN
This dish has a wonderful, authentic taste, and is spicy. It's easy to make if you have all ingredients prepped and ready in bowls before you begin cooking.
Provided by Northwest Lynnie
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Combine marinade ingredients in a bowl and stir in the chicken pieces to coat.
- Let stand at room temperature for 20 minutes;drain.
- Pour 3 Tbsp peanut oil into a very large skillet or wok.
- Heat to medium high.
- Stir-fry the chicken in the oil in 3 to 4 batches, until lightly browned; remove to a plate or bowl and sprinkle generously with garlic powder.
- Wipe out skillet or wok with a paper towel.
- Add remaining 3 Tbsp oil to wok or skillet, and stir-fry the vegetables, crushed red pepper flakes, and ginger together for about 4 minutes.
- Add chicken to the skillet.
- Combine sauce ingredients and pour over chicken and vegetables.
- Cook and stir over medium heat until sauce is thickened.
- Mix in cashews.
- Serve immediately with rice.
- Preparation time is cooking time.
Nutrition Facts : Calories 585.9, Fat 27.7, SaturatedFat 5.2, Cholesterol 109.7, Sodium 1642.2, Carbohydrate 27, Fiber 3.5, Sugar 10.6, Protein 53
SZECHUAN CHICKEN WITH CASHEW NUTS
Typically Chinese in origin, this dish has also been served as Thai and Singaporean fare in a lot of restaurants worldwide. A lot or recipes online produce a pale-looking and bland finished product. This recipe is restaurant-grade. The secret is the hoisin sauce, which adds seasoning and a certain degree of sweetness to the dish. There are two different varieties of chili peppers used- the traditional hot pepper, which introduces the spicy Schezuan character of the dish, and the long, dried, semi-spicy, semi-sweet pepper (sorry about the description, but do not confuse this with green pepper), which adds spice and some sweetness. The chicken is fried with the skin to add flavor, and is cooked independently . This retains the crunchiness of the chicken pieces even after cooking.
Provided by mfores1
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
- Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
- Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
- In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
- Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
- Add the chicken and the cashew nuts.
- Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
- Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.
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CASHEW CHICKEN - CHINA SICHUAN FOOD
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5/5 (2)Total Time 40 minsCategory Main CourseCalories 238 per serving
- 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.
- Leave around 1 tablespoon of oil in and fry garlic and green pepper until aromatic. Return the chicken and add stir fry sauce. When the sauce is almost all attached to the chicken cubes, turn off heat and spread cashew nut in. Mix quickly and serve hot.
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