Cashew Chicken From My Great Recipe Cards

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CASHEW CHICKEN



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)

Steps:

  • 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 (FROM MY GREAT RECIPE CARDS)



Cashew Chicken (From My Great Recipe Cards) image

This is an elegant, yet inexpensive, company dish, especially if you have learned to bone chicken breasts yourself. Salted sunflower nuts can be substituted for the cashew nuts, if desired. I have not yet made this recipe. I posted it as a request from another ZMember. *Note, cooking time does not include marinating time.

Provided by justmeterri

Categories     Poultry

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

2 whole boneless skinless chicken breasts (4 pieces)
1/4 cup apple juice
1 1/2 tablespoons cornstarch
1 large garlic clove, pressed
1 teaspoon salt
1/2 teaspoon curry powder
1 lb mushroom, sliced
4 tablespoons butter
1 cup whipping cream
1/3 cup salted cashews
1/4 cup parsley, chopped

Steps:

  • Slice chicken breasts into strips about 1/2 inch wide. Place into a bowl. Add sherry, cornstarch, garlic, salt and curry powder, tossing well. Set aside to marinate for 15 minutes.
  • Meanwhile saute mushrooms in 2 Tbsp of the butter for 2 minutes or until browned. Remove from the pan.
  • Add the remaining butter to pan. Over high head, add chicken slices. Saute quickly for 5-10 minutes until pieces are golden. Add mushrooms to chicken. Toss over high heat for 30 seconds.
  • Add cream. Cook, stirring, until cream is boiled down and thickened. Transfer to a serving dish. Sprinkle with cashews and parsley.
  • Serve over hot rice.

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