Cashew Chicken With Stir Fry Vegetables Recipes

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CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery (1/2-inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1-1/2 cups cashews
Hot cooked rice, optional

Steps:

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY



Cashew Chicken Stir-Fry Recipe by Tasty image

Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice

Provided by Kahnita Wilkerson

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ lb chicken breast, cut into 1-inch (2 1/2 cm) pieces
salt, to taste
pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli floret
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
¾ cup raw cashew
½ cup water
brown rice, to serve

Steps:

  • In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
  • In a medium bowl, season the chicken with salt, pepper, and cornstarch.
  • Heat a 9.5" fry pan over medium-high heat and add sesame oil.
  • Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
  • Remove chicken and set aside in a separate bowl.
  • Add the broccoli and bell peppers, and cook for 2-3 minutes.
  • Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
  • Remove from heat and serve over brown rice.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams

CASHEW CHICKEN WITH STIR-FRY VEGETABLES



Cashew Chicken With Stir-Fry Vegetables image

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

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

Steps:

  • 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.

CASHEW VEGGIE STIR FRY WITH CHICKEN OR TOFU



Cashew Veggie Stir Fry with Chicken or Tofu image

Crisp veggies. Crunchy cashews. And tofu for the vegans or chicken for the meat-eaters. All in a savory-sweet, slightly spicy sauce. This recipe cooks up in two pans at the same time, so the process can be a bit hectic. But it's well worth the effort!

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 22

1 cup white basmati rice (cooked according to package instructions)
1/3 cup Tamari or low-sodium soy sauce
1/4 cup honey
2 tablespoons rice wine vinegar
1 teaspoon to 1 tablespoon Asian chili-garlic sauce (to taste - I find 1 teaspoon has just the right amount of heat for us)
1 1/2 teaspoons ground ginger
1/2 pound boneless skinless chicken breasts (cut into 1-inch chunks)
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 of a (14-ounce block extra-firm tofu, pressed and cut into 1-inch chunks)
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sesame oil (divided)
2 tablespoons olive oil (divided)
2 heaping cups broccoli florets (divided)
1 medium red bell pepper (diced (about 1 cup), divided)
1 cup shelled frozen edamame (divided (I have also used frozen green chickpeas - also great!))
2 medium cloves garlic (minced, divided)
1 cup unsalted whole cashews (roasted or raw; your preference, divided)
1 bunch green onions (sliced into rounds (about 1 cup), divided)

Steps:

  • Press your tofu. Set a layer of 5-6 paper towels on a plate. Add tofu and top with more paper towels. Place three or four more plates on top and let sit for 20-30 minutes. This will press the excess water out of the tofu. But watch your plates! You don't want them to topple and break (some use books to avoid this but I'm a plate girl myself).
  • Cook the rice according to package directions. You'll want to start the rice first because it may take the longest to cook.
  • Prep (IMPORTANT!) Cut all of your veggies ahead of time! This is key with stir fries, which cook superfast once you get them going. And it's especially important with this recipe because you'll have two pans going at once.
  • Make the sauce. To a small bowl, add the tamari or soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Mix until combined. Set aside.
  • Coat the tofu/chicken. Add the tofu to one gallon-size ziplock bag and the chicken to another. Add the 2 tablespoons corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper to each bag. Seal and gently shake each bag to coat all of the pieces of tofu/meat with cornstarch.
  • Cook the tofu and chicken. You'll want to start the tofu about 3 minutes before you start the chicken because the tofu takes a bit longer to cook. Set a large non-stick skillet over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon olive oil to pan. When the oil is hot, add the tofu. Cook, stirring occasionally. After 3 minutes, set another large non-stick skillet on another burner over medium-high heat. Add the remaining oil. When the oil is hot, add the chicken. Cook both the tofu and chicken, stirring/flipping occasionally, about 4-5 more minutes, until the tofu is browned and the chicken is just about cooked through. (I use a designated spoon for each one so there's no cross-contamination).
  • Add the veggies. Divide the the broccoli, bell peppers, edamame, and garlic between the two pans. Cook 3-4 minutes, stirring occasionally, until the veggies are getting tender.
  • Add the cashews, sauce, and scallions. Divide the cashews between the pans and cook, stirring occasionally, for another minute. Lower the heat to medium-low and divide the sauce between the two pans. Stir to combine, then let simmer for about 2 minutes, until the sauce has thickened and reduced slightly. Stir in the scallions, then remove from heat and ...
  • Serve. Scoop rice onto individual plates, scoop stir fry over rice, and eat!
  • Leftover instructions: Stir fry keeps for about 3 days. Store refrigerated in an airtight container.

CASHEW CHICKEN AND VEGETABLES



Cashew Chicken and Vegetables image

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

Steps:

  • 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.

Nutrition Facts : Servingsize 1 serving, Calories 3039 kcal, Fat 167 g, SaturatedFat 30 g, Cholesterol 435 mg, Sodium 6204 mg, Carbohydrate 206 g, Sugar 40 g, Protein 175 mg

VEGGIE-CASHEW STIR-FRY



Veggie-Cashew Stir-Fry image

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

Steps:

  • In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.

STIR-FRY CHICKEN AND VEGETABLES



Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

  • Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  • Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

CHICKEN & CASHEW STIR-FRY



Chicken & Cashew Stir-Fry image

This is adapted from a Masterfoods recipe, a bit different from your Asian style stir-frys but really tasty. I use my recipe #291528 in this.

Provided by Mandy

Categories     One Dish Meal

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 onion, sliced
500 g chicken breast fillets, thinly sliced
1 cup stir fry vegetables
2 tablespoons tomato relish or 2 tablespoons tomato chutney
1 tablespoon sweet chili sauce
1/2 tablespoon soy sauce
1/2 cup toasted cashew nuts

Steps:

  • Heat oil in a non-stick wok or large frying pan.
  • Add onion and chicken and cook for 3-4 minutes.
  • Add vegetables and cook a further minute.
  • Add relish, sweet chilli sauce and soy sauce and mix well.
  • Add cashews and stir through. Serve with rice or noodles.

CHICKEN AND CASHEW STIR-FRY



Chicken and Cashew Stir-Fry image

Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.

Categories     Wok     Chicken     Garlic     Ginger     Nut     Onion     Pepper     Stir-Fry     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews

Steps:

  • Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
  • Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

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From joyfoodsunshine.com
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VEGAN CASHEW 'CHICKEN' STIR FRY RECIPE - THE SPRUCE EATS
2022-05-04 Steps to Make It. In a large skillet or wok, heat the oil and add garlic and ginger for just a minute or two, then add the tofu, carefully stirring to mix up the ginger and garlic. Heat for 3 to 4 minutes, until tofu is lightly golden. Featured Video. Add the red bell pepper and celery and heat, stirring, for about a minute, then add the ...
From thespruceeats.com
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WEEKNIGHT CASHEW CHICKEN STIR FRY • (VIDEO) KROLL'S KORNER
2020-06-29 Marinate the chicken for at least 1 hour or overnight. Toast cashews. Cook the chicken. Once chicken has marinated, add to a wok or large frying pan and brown the chicken over medium heat, stirring occasionally. Add in the veggies and cook until veggies are tender and chicken is cooked (internal temperature of 165°F.)
From krollskorner.com
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CHICKEN AND VEGETABLE STIR-FRY WITH CASHEW NUTS - SPICYFIG
2020-02-12 Stir-fry, tossing frequently for about 1 minute. Add the red pepper and snap peas and toss for another minute, until they are bright in color but still very crunchy. Add the chicken back to the pan along with the soy sauce and oyster sauce and toss to combine. Stir-fry everything together for a couple of minutes.
From spicyfig.com
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CASHEW CHICKEN AND VEGETABLE STIR-FRY RECIPE - HEALTHY MUMMY
Heat sesame oil in large fry pan on high heat, and brown the chicken. Remove chicken from pan and set aside. Add capsicum to fry pan and sauté for 2 minutes; add remaining vegetables and sauté for a further 2 minutes. Add chicken to pan and add sauces, sauté for 5 minutes. Portion into 4 bowls with brown rice and sprinkle cashews on top.
From healthymummy.com
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CASHEW CHICKEN - ONCE UPON A CHEF
Instructions. Preheat the oven to 350°F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
From onceuponachef.com
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CASHEW CHICKEN STIR-FRY - PAUL'S PLATES
2021-12-19 10 Minutes into the chicken cooking, heat your oil in a deep frying pan on a medium high heat. Add your broccoli, beans and cavolo nero, stir-fry for 2-3 minutes. Add your chilli, garlic, soy sauce, lime zest and lime juice. Cover with a lid and allow to cook for 4 minutes. Plate up your vegetable stir fry and place your chicken on top.
From paulsplates.com
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CASHEW CHICKEN STIR FRY - RECIPE RUNNER
2022-01-05 In a bowl or glass measuring cup whisk together the soy sauce, rice vinegar, honey, sriracha, sesame oil, grated ginger, and garlic. Heat a large skillet or wok over medium-high heat until it’s very hot. I like to let mine heat for several minutes. Add the oil to the skillet and swirl it to coat the bottom.
From reciperunner.com
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Top Asked Questions

How do you make cashew chicken stir fry?
Cashew Chicken Stir Fry. In small bowl, whisk together soy sauce, cornstarch, sugar,and sesame oil, set aside until needed. Take the tablespoon of oil and fry the ginger, garlic and chicken together, until the chicken is well browned and cooked through. Add in your veggies, cover and steam for 2-3 minutes until tender-crisp. Take...
How to cook chicken stir fry with vegetables?
Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews.
What is the best cashew chicken recipe?
Honey Cashew Chicken. Combine the diced chicken with the cornstarch, salt and pepper in a large bowl. Toss to combine. Heat a large skillet over medium-high heat. Add the canola and sesame oils. Add the chicken and sauté until lightly browned. Increase the heat to high and add the broccoli, edamame, garlic, onion and red bell pepper.
How to cook cabbage and chicken stir fry?
Directions. 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.

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