Chickn Cashew Chow Mein Recipe 455

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CASHEW CHICKEN CHOW MEIN (EASY)



Cashew Chicken Chow Mein (EASY) image

This is one of my very favorite dishes. The crisp vegetables and cashews with the chicken and sauce is just superb. It's an easy recipe to do and very rewarding. There's 1 hour of marinating time.

Provided by MizzNezz

Categories     Sauces

Time 25m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breasts
1/2 cup teriyaki sauce
1 tablespoon grated fresh ginger
1 tablespoon fresh garlic
3 celery ribs, sliced
3 green onions, sliced
2 tablespoons vegetable oil, divided
1 1/4 cups chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
1 cup cashews
chow mein noodles

Steps:

  • Cut chicken in thin strips, place in shallow dish.
  • Combine teriyaki sauce, ginger and garlic.
  • Pour over chicken.
  • Cover and chill 1 hour.
  • Drain chicken, discard marinade.
  • Stir fry celery,and onions in 1 TBS oil in large skillet 3 minutes.
  • Remove from skillet and set aside.
  • Stir fry chicken in remaining oil 4 minutes.
  • Remove from skillet and set aside.
  • Mix broth,cornstarch and soy sauce.
  • Pour into skillet and cook and stir until thickened.
  • Add vegetables, chicken and cashews, stir until heated thru.
  • Serve over chow mein noodles.

CASHEW CHICKEN CHOW MEIN



Cashew Chicken Chow Mein image

Make and share this Cashew Chicken Chow Mein recipe from Food.com.

Provided by foodart

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb egg noodles, Hong Kong steam thin style
2 chicken breasts, 3/8 inch thick slice
1 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon soy sauce
1 tablespoon chinese rice wine
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon cornstarch
3 tablespoons oil
1 cup celery, cube
1 cup yellow onion, slice
1 cup carrot, shredded
1 lb Chinese cabbage, 1 inch slice
1 cup green onion, minced
1 cup bamboo shoot, shredded
2 cups chicken stock
1/2 cup oyster sauce
cornstarch paste
oil
salt
1 cup roasted cashews, whole

Steps:

  • Lightly coat a large nonstick skillet with oil. Open a bag of the egg noodle adds half of the noodles and toast to a light color. Pour into a large container and keep warm. Repeat this with noodles until done.
  • In a mixing bowl add chicken breast, salt, white pepper, soy sauce, rice wine, garlic powder, onion powder, cornstarch and oil. Blend well and let stand for 30 minutes.
  • Heats a wok add oil to coat, heat until oil start to smoke. Add the chicken mixture stirring at all time. Add the celery, onion, carrot, cabbage, green onion and bamboo. Stirring at all time adjust and re-season to taste. After about 2 minutes of cooking add the stock and oyster sauce. Bring to a boil and thicken with cornstarch roux. Pour over the egg noodles. Top with cashew nut.

Nutrition Facts : Calories 1000.7, Fat 39.9, SaturatedFat 8.3, Cholesterol 145.8, Sodium 2357.5, Carbohydrate 119, Fiber 10, Sugar 12.9, Protein 44.4

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