CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
SPRINGFIELD CASHEW CHICKEN
Springfield, Missouri is the home of Cashew Chicken. This is supposed to be Leong's original recipe. Leong and his brother Gee developed this famous dish, creating a fried chicken with an Asian flair in the 1960s. This is the closest recipe I have ever found to tasting like the original. And since it is supposed to be the original, maybe that is why? There are numerous variations of this famous dish, so it is how you remember it! Make your favorite fried rice or order from your favorite restaurant to go along with the chicken. Enjoy!
Provided by Perri Pender
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg and 2 tablespoons water in a bowl.
- Measure flour into a separate bowl.
- Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
- Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
- Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
- Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
- Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 30.1 g, Cholesterol 122.6 mg, Fat 22 g, Fiber 1.6 g, Protein 46 g, SaturatedFat 3.8 g, Sodium 1126.1 mg, Sugar 1.3 g
SPRINGFIELD STYLE CASHEW CHICKEN I
This is Cashew Chicken in the style first served in Springfield, Missouri in the 1960's. It involves deep frying the chicken pieces in peanut oil. 'Show Me' state Cashew Chicken!
Provided by Teresa Dennis
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
- Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
- Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.
Nutrition Facts : Calories 651.7 calories, Carbohydrate 56.3 g, Cholesterol 141 mg, Fat 33.9 g, Fiber 2.8 g, Protein 32.5 g, SaturatedFat 6.9 g, Sodium 1127.3 mg, Sugar 4.8 g
"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
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.
CASHEW CHICKEN
Yield 4
Number Of Ingredients 14
Steps:
- In a pan over medium heat, roast cashews until golden brown.
- Remove cashews from pan and set aside.
- Dice chicken into one inch pieces. Add chicken and canola oil to pan and cook until chicken is completely cooked through.
- Add peppers, onions, and garlic to pan and cook for 2-3 minutes or until peppers begin to soften.
- Add remaining ingredients and stir until sauce thickens.
- Mix in cashews and stir until coated in sauce (there won't be a lot of sauce left in the pan.)
- Serve over brown rice or cauliflower rice (optional)
- NOTE: Rice not included in nutrition information
Nutrition Facts : Servingsize 1 serving, Calories 689 kcal, Fat 62 g, SaturatedFat 8 g, Cholesterol 8 mg, Sodium 3207 mg, Carbohydrate 25 g, Sugar 9 g, Protein 10 mg
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