Cashew Chicken And Vegetables


Cashew Chicken and Vegetables image

Recipe From

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
Servingsize1 serving
Calories3039 kcal
Fat167 g
SaturatedFat30 g
Cholesterol435 mg
Sodium6204 mg
Carbohydrate206 g
Sugar40 g
Protein175 mg


  • 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.


Cashew Chicken With Stir-Fry Vegetables image

Make and share this Cashew Chicken With Stir-Fry Vegetables recipe from

Recipe From

Provided by Its Good to be Queen

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients: 8

1 (16 ounce) package cleaned & cut stir fry vegetables
3/4 lb boneless skinless chicken breast, sliced thinly
3 tablespoons water
1 1/2 tablespoons cornstarch
3 tablespoons vegetable oil
2 garlic cloves, minced
3/4 cup stir-fry sauce, Your favorite brand
1/2 cup unsalted roasted cashews


  • Blanch vegetables 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.
  • Place chicken in small bowl. Add 1 Tbsp of water at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
  • Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)
  • Add chicken; stir fry 2 minute Add garlic; stir fry 1 min (careful not to burn). Add sauce; toss to coat. Remove chicken and sauce from pan; set aside. Wipe pan clean.
  • Return pan to heat. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry vegetables 1 minute Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.


Chicken with Cashews image

This delicious Asian-inspired dish can be served with white rice.

Recipe From

Provided by NIBLETS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Yield 4

Number Of Ingredients: 10

4 skinless, boneless chicken breast halves - cut into strips
3 tablespoons butter
3 tablespoons vegetable oil
1 onion, chopped
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
½ cup cashew halves
salt and pepper to taste
1 teaspoon curry powder
4 tablespoons sesame oil
Calories543.6 calories
Carbohydrate11.6 g
Cholesterol91.3 mg
Fat42.2 g
Fiber2.3 g
Protein30.9 g
SaturatedFat10.7 g
Sodium251.1 mg
Sugar4 g


  • In a skillet over medium-high heat, mix butter or margarine and vegetable oil until hot. Add chicken and saute, stirring often, until the chicken turns white. Remove with a slotted spoon and set aside.
  • In the same skillet, saute onion and peppers. Add the cooked chicken and the cashews and season with salt and pepper, curry powder and sesame oil. Saute for another 2 minutes and serve.


Cashew Chicken Sheet-Pan Dinner image

Enjoy a cashew chicken sheet-pan dinner that is tender, flavorful and tangy. The veggies brown up nicely. -Jennifer Gilbert, Brighton, Michigan

Recipe From

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients: 16

1/2 cup reduced-sodium soy sauce
2 shallots, minced
2 tablespoons brown sugar
2 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon sesame oil
2 teaspoons rice vinegar
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound chicken tenderloins, cubed
1 large sweet yellow pepper, cut into strips
1 large sweet red pepper, cut into strips
4 cups fresh broccoli florets
1 cup fresh sugar snap peas
1 cup salted cashews
Calories 492 calories
Fat22g fat (4g saturated fat)
Cholesterol56mg cholesterol
Sodium1553mg sodium
Carbohydrate38g carbohydrate (17g sugars
Fiber6g fiber)
Protein39g protein.


  • Preheat oven to 400°. Whisk the first 10 ingredients until combined. Place chicken, peppers, broccoli and peas in a foil-lined 15x10x1-in. baking pan. Drizzle with soy sauce mixture; toss to coat. Sprinkle with cashews. Bake until chicken is no longer pink and vegetables are crisp-tender, 15-20 minutes.


Cashew Chicken Stir Fry image

A healthy and delightful one dish meal. Low sodium soy sauce can be used.

Recipe From

Provided by Sweet B

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients: 15

4 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
1 ¼ cups chicken broth
1 tablespoon cornstarch
4 teaspoons soy sauce, divided
2 tablespoons olive oil, divided
2 cups shredded cabbage
25 sugar snap peas, chopped
10 small spears fresh asparagus, trimmed and cut into bite-size pieces
3 stalks celery, chopped
½ red bell pepper, cut into thin strips
2 green onions, chopped
1 (8 ounce) can sliced bamboo shoots, drained
½ cup cashews
1 pinch paprika, or to taste
Calories615.1 calories
Carbohydrate61.8 g
Cholesterol71.1 mg
Fat19 g
Fiber16.8 g
Protein44.3 g
SaturatedFat3.6 g
Sodium1224.6 mg
Sugar5.3 g


  • Sprinkle chicken pieces with Cajun seasoning.
  • Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
  • Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
  • Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
  • Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.


Cashew Chicken image

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.

Recipe From

Provided by Cathy Erway

Categories     dinner, lunch, poultry, vegetables, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients: 23

1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/3 cup cornstarch
2 tablespoons all-purpose flour
2 tablespoons Shaoxing rice wine
1/2 cup cornstarch
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 cups canola or peanut oil
1/2 yellow onion, cut into 1-inch pieces (about 1/2 cup)
1 small carrot, peeled and cut into 1/2-inch dice
1 celery stalk, cut into 1-inch dice
4 ounces (drained) canned whole water chestnuts or peeled jicama, cut into ½-inch dice
2 ounces (drained) canned whole straw mushrooms
1 tablespoon minced rehydrated garlic (or 4 fresh garlic cloves, minced)
1/2 cup granulated sugar
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup whole roasted cashews
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon sesame oil
1 pinch MSG (optional), such as Aji-No-Moto brand seasoning
Steamed rice (optional), for serving


  • 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.

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