Cashew Chicken Toss Recipes

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

Ingredients

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

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.

Provided by Cathy Erway

Categories dinner, lunch, poultry, vegetables, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 23

Ingredients

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

Steps:

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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