Quick Easy Cashew Chicken Recipes

CASHEW CHICKEN II

Steps:

• Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
• Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.

QUICK & EASY CASHEW CHICKEN

Steps:

• Dice chicken into small pieces, approx 1/2" to 3/4" cubed.
• Cut up onion into small pieces.
• Heat wok at high heat on stove, add a small amount of sesame oil to coat bottom of pan.
• When oil is hot, begin browning chicken by stirring continuously with chopped onion, garlic, onion and cumin.
• When cooked through, remove from pan and set aside.
• In same pan (you do not need to clean it!), empty can of vegetables into pan and stir fry for about 2 minutes.
• Then, return chicken and onion mixture to pan.
• Add seasoning packet and just enough water to dissolve.
• Stir fry for three minutes.
• Serve with steamed white rice.

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

SLOW-COOKED CASHEW CHICKEN

Steps:

• Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
• Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
• Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

CASHEW CHICKEN

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.