Cashew Chicken With Noodles Recipes

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CHINESE CASHEW CHICKEN NOODLES STIR-FRY



Chinese Cashew Chicken Noodles Stir-Fry image

Chinese Cashew Chicken Noodles Stir Fry is a delicious take on your favorite take-out cashew chicken recipe. Crispy bits of chicken and noodles are tossed in a super flavorful, spicy sauce and roasted cashews for a meal that the whole family will love!

Provided by Richa

Categories     Main Course

Time 25m

Number Of Ingredients 17

700 grams Chicken Breasts (skinless and boneless, cut into one inch pieces)
1 1/2 tablespoons Cornstarch
3/4 teaspoon Salt
3 tablespoons Vegetable Oil
250 grams Noodles
1 teaspoon Vegetable Oil
1 tablespoon Garlic (minced )
2-3 Red Chillies (whole )
1 cup Broccoli florets
1/2 cup Bell Peppers (diced )
1/2 cup Zucchini (diced)
1/2 cup Cashews (roasted )
2 tablespoons Rice Vinegar
4 tablespoons Hoisin Sauce
1 tablespoon Soy Sauce
Salt to taste
Top with toasted sesame seeds and chopped green onions

Steps:

  • Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
  • Pat the chicken dry, and make sure it's not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
  • Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.

Nutrition Facts : Calories 690 kcal, Sugar 9 g, Sodium 1165 mg, Fat 25 g, SaturatedFat 12 g, Carbohydrate 65 g, Fiber 4 g, Protein 50 g, Cholesterol 112 mg, ServingSize 1 serving

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.

CHEF JOHN'S CASHEW CHICKEN



Chef John's Cashew Chicken image

This is a fantastic way to use up some leftover grilled chicken breasts. This will work with any kind of cooked chicken, but leftover grilled chicken has that little bit of smokiness that adds something special to this quick recipe. Serve over hot cooked rice.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 2

Number Of Ingredients 16

2 grilled skinless, boneless chicken breasts, cut into 1-inch pieces
1 pinch salt and ground black pepper to taste
1 tablespoon cornstarch
½ cup cold water
1 lemon, juiced
1 ½ tablespoons rice vinegar
1 tablespoon ketchup
1 tablespoon soy sauce, or more to taste
1 tablespoon packed brown sugar
2 teaspoons Asian chile pepper sauce (such as sambal oelek)
2 tablespoons vegetable oil
1 fresh hot red chile pepper, sliced
6 thin slices fresh ginger root
½ cup dry-roasted cashews
2 cloves garlic, sliced
¼ cup chopped cilantro

Steps:

  • Season chicken cubes with salt and black pepper.
  • Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
  • Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
  • Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

Nutrition Facts : Calories 539 calories, Carbohydrate 30.4 g, Cholesterol 73.1 mg, Fat 32.9 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 5.8 g, Sodium 828.8 mg, Sugar 12.1 g

CHICKEN CASHEW AND NOODLE STIR-FRY



Chicken Cashew and Noodle Stir-Fry image

From Australian BH&G Diabetic Living. As the DH cooks most of the stir-frys in this household (I do all the prep) I'm hoping to get him to give this one a try so saving here (easier to print out the recipe than using the magazine), though would make some minor changes for allergy reasons. Please note that they usually do not specify brands in their recipes unless they feel they are integrate to the nutritional count.

Provided by ImPat

Categories     Chicken Breast

Time 45m

Yield 4 main meals, 4 serving(s)

Number Of Ingredients 14

440 g egg noodles (packet Wokka thin egg style shelf fresh noodles specified)
2 tablespoons honey
1 tablespoon reduced sodium soy sauce
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon olive oil
500 g chicken breast fillets (lean trimmed of fat ad cut into thin strips)
1 red onion (cut into thin slivers)
250 g snow peas (halved diagonally)
1 red capsicum (large cut into strips, bell pepper)
1 green capsicum (large cut into strips, bell pepper)
2 carrots (large cut into short thin sticks, julienned)
2 garlic cloves (minced)
2 tablespoons water
1/3 cup roasted cashews (unsalted to serve, personally I'd use more)

Steps:

  • Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside.
  • Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside.
  • Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate.
  • Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok.
  • Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender.
  • Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).

CASHEW CHICKEN



Cashew Chicken image

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup rice vinegar
2 tablespoons sesame oil
1/2 cup sherry
2 teaspoons garlic powder
1-1/2 pounds skinless boneless chicken, cubed
3 tablespoons canola oil
3 cups fresh broccoli florets
1 cup thinly sliced carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 cup roasted salted cashews
Hot cooked rice

Steps:

  • In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.

SINGAPORE RICE NOODLES WITH CHICKEN AND CASHEWS



Singapore Rice Noodles with Chicken and Cashews image

Delicious Singapore rice noodles that are so easy to make and taste better than shop-bought. Add in shrimp and egg, if you like.

Provided by Jennifer

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 11

1 ½ cups chicken stock
1 (5 ounce) package rice vermicelli noodles
2 tablespoons sesame oil, divided
1 pound skinless, boneless chicken breasts, thinly sliced
1 onion, thinly sliced
1 (8 ounce) package snow peas, trimmed and halved
2 carrots, julienned
3 tablespoons mild curry powder
4 green onions, sliced
2 tablespoons soy sauce
¼ cup unsalted, dry roasted cashews

Steps:

  • Place chicken stock in a saucepan over medium-high heat and bring to a boil, about 5 minutes. Remove from heat, add vermicelli noodles, and toss until noodles have softened slightly. Cover and let soak for 5 minutes, stirring occasionally.
  • Meanwhile, heat 1 tablespoon sesame oil in a wok over high heat. Add chicken in batches, and cook until golden on the outside and no longer pink on the inside, 3 to 5 minutes per batch. Transfer chicken to a plate.
  • Heat remaining 1 tablespoon sesame oil in the wok. Add onion; cook and stir until soft, about 2 minutes. Add snow peas, carrots, and curry powder; cook and stir for 2 minutes. Add green onions, soy sauce, cooked chicken, cooked noodles, and any remaining chicken stock. Toss to combine and cook until heated through, 2 to 3 minutes. Stir in cashews and serve.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.9 g, Cholesterol 69.4 mg, Fat 16.3 g, Fiber 7 g, Protein 35.6 g, SaturatedFat 3.1 g, Sodium 859 mg, Sugar 8.8 g

CASHEW CHICKEN STIR-FRY



Cashew chicken stir-fry image

This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 11

100g cashew nut butter
2 tbsp low-sodium soy sauce
2 wholewheat egg noodles nests
1 tbsp vegetable oil
2 garlic cloves , finely chopped
1 red chilli , finely chopped (deseeded if you don't like it too hot)
2 chicken breasts , cut into 1cm-thick strips
120g thin-stemmed broccoli , halved
1 carrot , cut into matchsticks
20g unsalted cashew nuts , roughly chopped
4 spring onions , sliced on the diagonal

Steps:

  • In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
  • Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
  • Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
  • Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
  • Serve immediately, topped with the cashew nuts and spring onions.

Nutrition Facts : Calories 796 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 2.1 milligram of sodium

CASHEW CHICKEN AND BROCCOLI WITH NOODLES



Cashew Chicken and Broccoli with Noodles image

Number Of Ingredients 14

1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
pinch of red pepper flakes
4 cups broccoli florets
3 stalks celery, sliced diagonally
3 green onions with tops, chopped
1 teaspoon ground ginger, divided
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
4 teaspoons vegetable oil, divided
2 garlic cloves, minced, divided
2 packages ramen noodles, any flavor
1/3 cup cashews or peanuts

Steps:

  • For sauce, whisk together chicken broth, peanut butter, soy sauce, honey and red pepper in a small bowl. Set aside. Heat 2 teaspoons of the oil in a large skillet over high heat. Add 1/2 teaspoon ginger, 1 garlic clove, and all the chicken. Cook and stir 6-7 minutes until chicken is no longer pink. Remove from skillet, but keep warm. Reduce heat to medium-high. Heat remaining 2 teaspoons oil in same skillet. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and cook for another 2 minutes, or until vegetables are crisp-tender. Return chicken to skillet and stir in sauce. Bring to a boil, then remove from heat. Meanwhile, bring 4 cups of water to a boil and small saucepan. Break ramen noodles and add to boiling water (discard seasoning packets or reserve for another use). Cook 3 minutes, stirring occasionally. Drain and stir into chicken mixture. Sprinkle with cashews. Serve immediately.

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From superhealthykids.com


BETTER THAN TAKEOUT CASHEW CHICKEN | THE RECIPE CRITIC
2021-02-25 Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown. In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews.
From therecipecritic.com


CASHEW CHICKEN NOODLES - SOMETHING'S COOKING
2018-04-03 Drain and run in cold water for a minute. This will ensure that the noodles have stopped cooking. Add a tablespoon of oil, toss and keep aside. Heat oil in a wok and roast cashew nuts and red chillies. Remove and set aside. To the same wok, add onions and ginger garlic paste. Cook until light brown.
From somethingiscooking.com


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