Chicken With Cashews

CHICKEN WITH CASHEWS



Chicken with Cashews image

This delicious Asian-inspired dish can be served with white rice.

Recipe From allrecipes.com

Provided by NIBLETS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Yield 4

Number Of Ingredients: 10

4 skinless, boneless chicken breast halves - cut into strips
3 tablespoons butter
3 tablespoons vegetable oil
1 onion, chopped
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
½ cup cashew halves
salt and pepper to taste
1 teaspoon curry powder
4 tablespoons sesame oil
Calories543.6 calories
Carbohydrate11.6 g
Cholesterol91.3 mg
Fat42.2 g
Fiber2.3 g
Protein30.9 g
SaturatedFat10.7 g
Sodium251.1 mg
Sugar4 g

Steps:

  • In a skillet over medium-high heat, mix butter or margarine and vegetable oil until hot. Add chicken and saute, stirring often, until the chicken turns white. Remove with a slotted spoon and set aside.
  • In the same skillet, saute onion and peppers. Add the cooked chicken and the cashews and season with salt and pepper, curry powder and sesame oil. Saute for another 2 minutes and serve.


CHICKEN WITH CASHEWS



Chicken with Cashews image

My mom loves Chinese food. This easy recipe will help satisfy her desire when carry-out is not available.-Rick Shaw, Gainesville, Georgia

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients: 13

4 teaspoons cornstarch
2 teaspoons sugar
1/2 cup cold water
1/3 cup soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon crushed red pepper flakes
1-1/3 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 tablespoons canola oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 cup whole salted cashews
Hot cooked rice, optional
Calories 527 calories
Fat31g fat (6g saturated fat)
Cholesterol84mg cholesterol
Sodium1590mg sodium
Carbohydrate21g carbohydrate (9g sugars
Fiber3g fiber)
Protein41g protein.

Steps:

  • In a small bowl, combine the first six ingredients; set aside., In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired.


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.

Recipe From marthastewart.com

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



Cashew Chicken image

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients: 17

1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/2 cup low-sodium soy sauce
3 tablespoons chopped fresh ginger
6 boneless, skinless chicken thighs, cut into small cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
1/4 cup dry sherry
2 tablespoons cornstarch
1 cup whole roasted, unsalted cashews
1/3 cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish

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.


CASHEW CHICKEN WITH GINGER



Cashew Chicken with Ginger image

There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. -Oma Rollison, El Cajon, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients: 13

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
3 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 small green pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 teaspoons grated fresh gingerroot
4 green onions, sliced
3/4 cup salted cashews
Hot cooked rice
Calories 349 calories
Fat19g fat (3g saturated fat)
Cholesterol64mg cholesterol
Sodium650mg sodium
Carbohydrate18g carbohydrate (6g sugars
Fiber2g fiber)
Protein28g protein. Diabetic Exchanges

Steps:

  • Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.


GINGER CHICKEN WITH CASHEWS



Ginger Chicken with Cashews image

Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.

Recipe From allrecipes.com

Provided by Colleen

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 6

Number Of Ingredients: 15

1 ½ cups chicken broth
½ cup soy sauce
1 tablespoon cornstarch
¾ teaspoon ground ginger
¾ teaspoon brown sugar
¼ cup cornstarch
1 ½ teaspoons ground ginger
¼ teaspoon curry powder
2 pounds skinless, boneless chicken breast meat - cut into cubes
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
3 green onions, chopped
1 bell pepper, chopped
1 teaspoon sesame seeds
½ cup cashews
Calories386.6 calories
Carbohydrate14.6 g
Cholesterol92.2 mg
Fat19.4 g
Fiber1.3 g
Protein37.5 g
SaturatedFat3.7 g
Sodium1358.6 mg
Sugar2.2 g

Steps:

  • Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
  • Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
  • Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.


CASHEW CHICKEN



Cashew chicken image

Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish

Recipe From bbcgoodfood.com

Provided by Ken Hom

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients: 9

450g boneless, skinless chicken breasts , cut into large chunks
1 egg white
1 tsp sesame oil
2 tsp cornflour
300ml groundnut oil or water, plus 2 tsp groundnut oil
100g cashew nuts
1 tbsp Shaoxing rice wine or dry Sherry
1 tbsp light soy sauce
1 shredded spring onion , to garnish
Calories302 calories
Fat16 grams fat
SaturatedFat3 grams saturated fat
Carbohydrate7 grams carbohydrates
Sugar1 grams sugar
Fiber1 grams fiber
Protein33 grams protein
Sodium2.2 milligram of sodium

Steps:

  • Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.
  • If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.
  • If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.


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.

Recipe From cooking.nytimes.com

Provided by Cathy Erway

Categories     dinner, lunch, poultry, vegetables, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients: 23

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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Chicken and Cashews Recipe | MyRecipes

Recipe From : myrecipes.com
2009-04-15  · Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, … ...
4/5 (62)
Total Time: 30 mins
Servings: 4
  1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
  2. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
  4. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
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Chicken with Cashews | Canadian Living

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2005-07-14  · In skillet, heat oil over medium-high heat; brown chicken, in batches, 5 to 10 minutes. ... Show details


Cashew Chicken | RecipeTin Eats

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2019-01-30  · Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute. Add chicken and cook for 2 minutes. Add capsicum and … ...
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  1. Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
  2. Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
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Amazing Thai Cashew Chicken Recipe - Authentic and Easy to ...

Recipe From : eatingthaifood.com
2017-05-28  · Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside. In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside. Dice the chicken, … ...
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Total Time: 30 mins
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Cashew Chicken - Once Upon a Chef

Recipe From : onceuponachef.com
Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the sauce mixture and cook, stirring frequently, until the … ...
5/5
Total Time: 30 mins
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Calories: 464 per serving
  1. 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.
  2. 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.
  3. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
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10 Best Chinese Cashew Chicken Recipes | Yummly

Recipe From : yummly.com
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Thai Cashew Chicken - The Wanderlust Kitchen

Recipe From : thewanderlustkitchen.com
2013-11-08  · This Thai Cashew Chicken recipe is an easy stir-fry recipe that is so flavorful! This Thai cashew chicken stir fry combines chicken, yellow onion, green onion, dried red chilies, garlic, and toasted cashews for a delicious meal that is ready in 20 minutes. Thai Chicken with Cashews … ...
Reviews: 82
Estimated Reading Time: 8 mins
  1. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
  2. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
  3. Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes). Return the cashews to the pan and toss to distribute around the pan.
  4. Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions. Serve immediately with a side of jasmine rice.
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Cashew Chicken {Better than Takeout} | AverieCooks.com

Recipe From : averiecooks.com
2021-06-11  · To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly. To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over … ...
4.5/5 (310)
Total Time: 20 mins
Category: Chicken
  1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
  2. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
  3. To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
  4. Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
  5. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
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Cashew Chicken - Cooking Classy

Recipe From : cookingclassy.com
2017-09-08  · How to Make Cashew Chicken Toss chicken with 1 Tbsp cornstarch then cook half and time in skillet, transfer. In a bowl whisk chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, … ...
5/5 (25)
Category: Main Course
Cuisine: Chinese
Total Time: 35 mins
  1. In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1/2 Tbsp oil over medium-high heat.
  2. In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1/2 Tbsp oil over medium-high heat.
  3. Once oil is hot, add half of the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through, about 5 minutes.
  4. Transfer chicken to a plate and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
  5. In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil and remaining 2 tsp cornstarch until well blended, set aside.
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Better than Takeout Cashew Chicken | The Recipe Critic

Recipe From : therecipecritic.com
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 … ...
Reviews: 1
Servings: 4
Cuisine: Asian American
Category: Dinner, Main Course
  1. 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.
  2. 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.
  3. In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.
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Cashew Chicken Recipe - Pinch of Yum

Recipe From : pinchofyum.com
2020-02-03  · I made it essentially the same as her cashew chicken recipe, but just a little easier, and with a shorter ingredient list. And what resulted was glorious. We’re talking about bite-sized pieces of chicken, breaded and fried into a nice little crisp, tossed with a quick, sticky-sweet, soy-and-garlic sauce, all brought together with a handful of cashews… ...
Cuisine: Chinese-Inspired
Total Time: 30 mins
Category: Dinner
  1. Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half of the flour mixture with 3/4 cup cold water to form a loose batter.
  2. Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half of the flour mixture with 3/4 cup cold water to form a loose batter.
  3. Heat oil over medium heat until a drop of water sizzles across the top. Dredge the chicken pieces in the dry flour mixture, then dip into the batter. Let excess batter drip off. Add battered chicken pieces to the oil. Fry for 2-3 minutes on each side. Remove from the pan and drain on paper towel lined plate. Drain out any excess oil from the pan. (SEE NOTES FOR AN EASY SHORTCUT ON THIS STEP.)
  4. Put chicken back in the pan. Add sauce and cashews. Stir for about 1 minute, until coated and you can start to smell the garlic. Done! Serve with rice and maybe some roasted or steamed broccoli. SO GOOD!
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Chicken with Cashews Recipe | MyRecipes

Recipe From : myrecipes.com
2016-01-06  · Heat a large skillet over high heat for 2 minutes. Add peanut oil, and tilt skillet to coat sides; heat 2 minutes. Step 3 Add chicken, and stir-fry 2 to 3 minutes or until chicken turns white. ...
4.5/5 (6)
Total Time: 30 mins
Servings: 4
  1. Cut chicken into 1-inch pieces. Stir together sherry, next 4 ingredients, and 1/4 cup water in a small bowl.
  2. Cut chicken into 1-inch pieces. Stir together sherry, next 4 ingredients, and 1/4 cup water in a small bowl.
  3. Heat a large skillet over high heat for 2 minutes. Add peanut oil, and tilt skillet to coat sides; heat 2 minutes.
  4. Add chicken, and stir-fry 2 to 3 minutes or until chicken turns white. Move chicken to perimeter of skillet. Add green pepper and cashews; stir-fry 30 seconds, and move to perimeter of skillet. Add onions, garlic, and ginger; stir-fry 1 minute, and move to perimeter of skillet.
  5. Add sherry mixture, and bring to a boil, stirring constantly. Cook 1 minute, stirring all ingredients into sauce. Serve over rice.
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10 Best Chinese Chicken with Cashew Nuts Recipes | Yummly

Recipe From : yummly.com
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Chicken and cashew nut stir-fry recipe - BBC Food

Recipe From : bbc.co.uk
2019-09-26  · Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked … ...
Category: Main Course
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Cashew Chicken Better Than Take Out - Make Chinese Food at ...

Recipe From : youtube.com
#chinesefood #cashewchicken #chickenwithcashewsPrint Recipe - http://wolfepit.blogspot.com/2015/03/cashew-chicken-how-to-make-cashew.htmlJoin The Wolfe Pit o... ... Show details


Cashew Chicken: Our Restaurant Recipe | The Woks of Life

Recipe From : thewoksoflife.com
2019-07-27  · Cashew Chicken is a Chinese American dish you’ve probably seen on just about every Chinese takeout menu. Unlike another nutty stir-fry favorite, Kung Pao Chicken (which is cooked with chillies and roasted peanuts), cashew chicken (also called “chicken with cashew nuts”) has a simple, lightly sweet brown sauce, the perfect complement to roasted cashews. ...
4.8/5 (18)
Category: Chicken
Cuisine: American/Chinese
Total Time: 30 mins
  1. Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.
  2. Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.
  3. Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.
  4. Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.
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Stir-Fried Chicken with Cashew Nuts Recipe (สูตรทำไก่ผัด ...

Recipe From : thaifoodmaster.com
2010-03-11  · Hi Hanuman, I have tried many a times your cashew chicken recipe… They are simply delicious, simple, elegant, spicy & tasty..I love them. If you have eggplant chicken recipe … ...
5/5 (2)
Total Time: 25 mins
Category: Main
  1. Roll the chicken cubes in flour. Remove any excess flour, and deep fry the chicken on medium-high heat until it turns light golden. Set the chicken aside on paper towels to absorb excess oil.
  2. Roll the chicken cubes in flour. Remove any excess flour, and deep fry the chicken on medium-high heat until it turns light golden. Set the chicken aside on paper towels to absorb excess oil.
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Cashew Chicken Wrap: a Tasty Healthy Meal

Recipe From : ginaslibrary.com
2021-07-19  · This cashew chicken wrap recipe could be served with rice or noodles for the lunch option. If you are serving it for dinner, serve this dish overuse some brown rice as an alternative to wraps. If you have peanut allergies, use cashew butter or almond butter instead. In this recipe, we used Bibb lettuce wraps – if you want to make your wraps more sturdy try using collard greens! I love using ... ... Show details


Chicken with Cashew Nuts – adamliaw.com

Recipe From : adamliaw.com
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  1. Combine the sauce ingredients and set aside. Combine the chicken with the remaining 1 tbsp soy sauce and 1 tbsp Shaoxing wine and 1 tsp of the cornflour and mix well to coat the chicken. Heat the wok over high heat until very hot and add 2 tbsp of oil around its edge, letting it run down into the centre of the wok. Add the ginger and then the garlic and toss for about 30 seconds until the garlic is browned, add the chicken and fry, tossing the wok occasionally until the chicken is browned and barely cooked through. Remove the chicken from the wok and set aside. Return the wok to the heat and add the additional 1 tbsp of oil. Add the onion and capsicum and toss the wok until the capsicum begins to soften. Add the sauce ingredients and bring the sauce to a simmer. Return the chicken to the wok, add the sauce, stir and bring to a simmer. Combine the remaining cornflour with 2 tbsp of cold water. Drizzle in the cornflour mixture until the contents of the wok are thickened to a silky con...
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