Spicy Cashew Chicken W Yakisoba Noodles Food

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CASHEW CHICKEN



Cashew Chicken image

Make and share this Cashew Chicken recipe from Food.com.

Provided by swingncocoa

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb boneless chicken breast
1 yellow onion
1 (5 ounce) can water chestnuts
1 (8 ounce) can baby corn
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/4 cup cashews
hot bean paste (or red chili flakes)
1 tablespoon soy sauce
1 tablespoon cornstarch
1 dash garlic powder
1 dash salt
1 tablespoon sugar
2 tablespoons water
3 tablespoons soy sauce
2 tablespoons dry sherry or 2 tablespoons cooking wine
1 tablespoon white vinegar
1 teaspoon cornstarch
1 1/2 teaspoons dark sesame oil
1/4 teaspoon salt

Steps:

  • In bowl, stir together ingredients for marinate.
  • In separate bowl or cup, stir together ingredients for sauce.
  • Trim fat from chicken breast. Cut chicken into 1/2-inch cubes. Stir chicken into marinate and let stand for 10 minutes.
  • Coarsely chop onion. Drain water chestnuts and baby corn.
  • Heat 1 T oil in a wok or large nonstick skillet over high heat. Add chicken to pan and stir fry for about 2 minutes or until cooked. Remove from pan.
  • Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn. Stir fry for 1 to 2 minutes until vegetables are tender.
  • Add chicken to pan. Add 1 tsp hot bean sauce. Stir well.
  • Add sauce and mix well, allowing the sauce to bubble and thicken. Stir in cashews. Serve over rice.

Nutrition Facts : Calories 404.9, Fat 17.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 1324.2, Carbohydrate 33.8, Fiber 3.5, Sugar 9.4, Protein 29.8

SPICY CASHEW CHICKEN



Spicy Cashew Chicken image

Recipe Source: Without Reservations by Joey Altman Use thigh or leg meat for the most flavor, or breasts to lighten the dish up.

Provided by Brookelynne26

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon hot Chinese chili paste
3 tablespoons vegetable oil
1 lb boneless skinless chicken, cut into 1 inch cubes
1/2 small yellow onion, in 1 inch dice
2 celery ribs, in 1/2 inch dice
1/2 cup unsalted roasted cashews
1 tablespoon minced garlic
1 scallion, sliced thinly on the diagonal (optional garnish)

Steps:

  • Stir together the hoisin, oyster sauce, sesame oil, and chili paste.
  • Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned.
  • Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.

Nutrition Facts : Calories 366.5, Fat 22.1, SaturatedFat 3.6, Cholesterol 66.2, Sodium 575.9, Carbohydrate 12.6, Fiber 1.4, Sugar 3.9, Protein 29.7

CASHEW CHICKEN WITH NOODLES



Cashew Chicken with Noodles image

I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked thick rice noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce
Toasted sesame seeds, optional

Steps:

  • Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

SWEET & SPICY CASHEW CHICKEN



Sweet & Spicy Cashew Chicken image

This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!

Provided by katie4998

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 22

1/2 cup ketchup
4 teaspoons low sodium soy sauce or 4 teaspoons regular soy sauce, your choice
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons sugar
1 1/2 teaspoons sesame oil
1/2-1 teaspoon cayenne pepper (depending on how much "heat" you can handle!)
1/2 cup chicken broth
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole double boneless skinless chicken breasts, cut into cubes
1/4 cup oil
2 -3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 small onion, chopped
1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
8 ounces mushrooms, sliced
1 carrot, thinly sliced on diagonal
1 cup snow peas
1 1/2 cups cashews
sesame seeds, toasted

Steps:

  • Combine sauce ingredients in a bowl and set aside.
  • In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
  • Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
  • Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
  • Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
  • Add snow peas and sauce, cooking until sauce comes to a boil.
  • Add cashews and sprinkle with sesame seeds.
  • Serve immediately, over rice if you'd like-- YUM!

Nutrition Facts : Calories 518.3, Fat 29.6, SaturatedFat 5.2, Cholesterol 75.5, Sodium 1116.5, Carbohydrate 33.1, Fiber 2.9, Sugar 16.5, Protein 33.4

CHINESE CASHEW CHICKEN



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

Steps:

  • 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

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN



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)

Steps:

  • 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.

YAKISOBA NOODLES WITH A KICK (VEGETARIAN)



Yakisoba Noodles With a Kick (Vegetarian) image

We had bought some fresh Yakisoba noodles and my boyfriend sort of threw this recipe together. It turned out really well, especially since we like things rather spicy. I've made this with just the chili-garlic sauce and also with a mix of the chili black bean and black bean garlic sauce. Pick your favorite sauce or a combination that sounds good to you.

Provided by zaar junkie

Categories     Japanese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups water
4 ounces vegetarian beef strips, Vegeusa brand, thin beef strips (dehydrated mock beef)
1 tablespoon olive oil
1 large onion, chopped
1 green pepper, chopped (optional)
1 head broccoli, chopped
4 tablespoons minced garlic
3 1/2 ounces sun luck hot chili-garlic sauce, chili black bean sauce, and or 3 1/2 ounces black bean garlic sauce
2 dashes sriracha hot chili sauce (squirts)
2/3 cup water
2 lbs yakisoba noodles, fresh
fresh ground black pepper
sesame oil

Steps:

  • In a medium pan, boil 2 cups of water. Add Vegeusa beef strips and cook until tender (approximately 5 minutes). Drain and set aside.
  • In a skillet, cook onion and green pepper (optional) in olive oil until slightly tender, then add broccoli and cook until tender. Set aside.
  • While your veggie are cooking, prepare the sauce by mixing the minced garlic, sauce combination of your choice, sriracha chili sauce, and water.
  • In your skillet or hot wok, add rehydrated beef strips and cook for a minute or two just to brown it a bit, then add your veggie mix, Yakisoba noodles, and sauce and mix well. Add black pepper and sesame oil to taste (I usually just try the cover the top with black pepper and maybe make a small circle with sesame oil. Stir until well mixed. Heat for 5-10 minutes and serve.

Nutrition Facts : Calories 72.7, Fat 2.7, SaturatedFat 0.4, Sodium 40.7, Carbohydrate 10.9, Fiber 3.2, Sugar 2.8, Protein 3.5

SPICY CASHEW CHICKEN W/ YAKISOBA NOODLES



Spicy Cashew Chicken W/ Yakisoba Noodles image

Make and share this Spicy Cashew Chicken W/ Yakisoba Noodles recipe from Food.com.

Provided by The Captain

Categories     Chicken Breast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1/2 cup soy sauce
1/2 cup thai peanut sauce
2 tablespoons chili-garlic sauce
2 tablespoons coconut milk
4 tablespoons peanut oil
1 large bell pepper
10 shiitake mushrooms
1 onion
1 cup cashews
16 ounces pre-prepared yakisoba noodles

Steps:

  • Cut chicken into bite-sized pieces.
  • Combine soy sauce, peanut sauce, chili paste and coconut milk in a large bowl.
  • Place chicken in bowl, mix well and marinate for at least 20 minutes up to 2 hours.
  • Separate chicken from marinade, do not discard marinade.
  • Heat 2 Tbsp peanut oil in a Wok or large frying pan.
  • Stir-fry chicken for 2-3 minutes or until done, set aside.
  • Add remaining oil to wok and Stir-fry vegetables for 2-3 minutes or until tender yet crisp.
  • Add Marinade into wok with vegetables, cook until heated.
  • Add chicken and cashews into wok with sauce and vegetables.
  • Cook until heated through.
  • Remove from wok. do not rinse wok.
  • Add 1 tbsp peanut oil to wok and stir-fry yakisoba noodles until hot.
  • Combine all ingredients in wok and toss.
  • Serve immediately.

Nutrition Facts : Calories 258.5, Fat 17.1, SaturatedFat 3.8, Cholesterol 36.3, Sodium 1184.7, Carbohydrate 10.6, Fiber 1.8, Sugar 2.8, Protein 17.5

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