CHINESE CASHEW CHICKEN
Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")
Provided by Nagi
Categories Mains
Time 21m
Number Of Ingredients 13
Steps:
- Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
- Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
- 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 cook for 1 minute.
- Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
- Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Nutrition Facts : Calories 559 kcal, Carbohydrate 21 g, Protein 26 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 1324 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHEF JOHN'S CASHEW CHICKEN
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
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
CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
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
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
THAI CASHEW CHICKEN STIR FRY
Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want - or not at all.Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off spicy.
Provided by Nagi
Categories Main Stir Fries
Number Of Ingredients 14
Steps:
- Sauce: Mix all the Sauce ingredients in a small bowl.
- Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
- Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
- Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
- White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
- Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
- Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
- Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).
Nutrition Facts : Calories 454 kcal, Carbohydrate 17 g, Protein 26 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 982 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CASHEW CHICKEN STIR FRY
Cashew Chicken Stir Fry is so easy to make and filled with fresh veggies, chicken, and crunchy cashews. The glaze on top is incredible!
Provided by Alyssa Rivers
Number Of Ingredients 16
Steps:
- In a medium-sized skillet or wok over medium high heat add olive oil and chicken. Brown until almost cooked through and add zucchini, bell pepper, mushrooms, carrots, and snow peas. Cook until veggies are tender and chicken is no longer pink. Add cashews.
- Add chicken broth, soy sauce, garlic, brown sugar, and sesame oil to the pan. In a small bowl whisk together cornstarch and water to make a slurry. Pour into pan and stir until incorporated. Let simmer for 2 minutes or until sauce has thickened.
- Garnish with green onions and serve over rice if desired.
Nutrition Facts : Calories 250 kcal, Carbohydrate 12 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 756 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CASHEW CHICKEN STIR-FRY
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
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
I love stir-fries cause they are so quick to fix and you can dump just about anything that you have in them. This one is no exception! Chicken and cashews yum...I usually serve this with veggie fried rice.
Provided by LAURIE
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine soy sauce, sherry, ginger, garlic and sugar.
- Add chicken mix lightly.
- Refrigerate 20 minutes.
- Remove chicken from marinade, reserving marinade mixture.
- Heat oil in skillet over medium heat.
- Add chicken; stir-fry 3 to 4 minutes or.
- until chicken turns white.
- Stir in vegetables; stir-fry 3 to 4 minutes or until tender.
- Dissolve cornstarch in reserved marinade mixture; mixing until well blended.
- Add to chicken mixture.
- Stir-fry until sauce is thickened.
- Stir in cashews.
- Serve over prepared vegetable fried rice.
CASHEW CHICKEN STIR FRY
A healthy and delightful one dish meal. Low sodium soy sauce can be used.
Provided by Sweet B
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Sprinkle chicken pieces with Cajun seasoning.
- Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
- Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
- 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. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.8 g, Cholesterol 71.1 mg, Fat 19 g, Fiber 16.8 g, Protein 44.3 g, SaturatedFat 3.6 g, Sodium 1224.6 mg, Sugar 5.3 g
SPICY CASHEW CHICKEN STIR FRY
Make and share this Spicy Cashew Chicken Stir Fry recipe from Food.com.
Provided by wife2abadge
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
- Add the garlic & ginger and cook for 30 seconds.
- Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
- Transfer to a plate.
- Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
- Return the chicken to the skillet and add the green onion.
- Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
- Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
- Stir in cashews and serve.
Nutrition Facts : Calories 191.2, Fat 7, SaturatedFat 1.2, Cholesterol 51.6, Sodium 230.3, Carbohydrate 9.3, Fiber 0.8, Sugar 2.8, Protein 23.3
THAI CASHEW CHICKEN
A quick and easy stir-fry that's incredibly delicious! Garlic, chilies, onion, bell peppers, roasted cashews, and tender chicken pieces get tossed in a lip-smacking and tasty garlicky sauce!
Provided by Lavina
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 20
Steps:
- Clean and pat-dry the chicken breasts, then thinly slice into bite-sized pieces. Combine the chicken and sweet dark soy sauce in a large bowl. Mix until the chicken is fully coated in the sauce, then set aside to marinate for 15-20 minutes.
- Combine the light soy sauce, oyster sauce, fish sauce, tamarind paste, brown sugar, corn starch, and water in a measuring cup (for easier pouring) or small bowl. Mix until thoroughly combined, then set aside.
- Prepare/chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onion as indicated in the 'Ingredients' section. Rinse the Thai dried red chilies and pat-dry with a paper towel. Remove the stems and set aside.
- Heat ½ tablespoon of canola oil in a large nonstick wok over medium high-heat. Once hot, add the Thai dried red chilies and sauté for 20-40 seconds until they crisp up and are fragrant. Use a slotted spoon to transfer them to a paper towel lined plate to drain. (No need to wipe out the oil in the wok.)
- Lightly toss the marinated chicken with the all-purpose flour (it will be sticky). Add 1.5 tablespoon of canola oil to the wok and heat over medium-high heat. Once hot, add the chicken and quickly spread the pieces out around the pan. Cook for about 2 minutes, stir-frying constantly, until the chicken pieces have cooked through on both sides. (Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Switch off the heat and use a slotted spoon to transfer to a clean bowl. Wipe out the wok with a paper towel.
- Heat the remaining 1.5 tablespoons of canola oil in the wok over high heat. Once hot, add the onion, garlic, and red chilies. Stir-fry for 30 seconds until fragrant.
- Add red and yellow bell peppers and toss for 30 seconds to combine.
- Add the cashews and Thai dried red chilies and stir-fry for 30 seconds until everything in the wok is combined well.
- Add the chicken and pour the sauce over everything in the wok. Toss for 1-2 minutes, until everything is coated well in the sauce and it has slightly thickened.
- Add the spring onion and toss through for 20 seconds to combine, then switch off the heat.
- Transfer to a serving bowl/dish and serve with warm steamed rice.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 439 calories, Sugar 13.1g, Sodium 1133.5mg, Fat 21.8g, SaturatedFat 3g, UnsaturatedFat 17.2g, TransFat 0g, Carbohydrate 33.8g, Fiber 3.7g, Protein 30.1g, Cholesterol 73mg
CHICKEN AND CASHEW NUT STIR-FRY
Crisp fried chicken with stir-fried vegetables and cashew nuts. Serve with steamed jasmine rice.
Provided by Ching-He Huang
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
- Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
- For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. 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 through.
- Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.
CASHEW CHILI STIR-FRY
Here's a stir-fry using ingredients most of us have in our fridge. If fiery is not for you, omit the chili powder completely as well as the red chili pepper flakes or increase both if you're a three alarm lover.
Provided by Developed for CFC by Monda Rosenberg
Yield 4
Number Of Ingredients 24
Steps:
- Slice chicken into ½ inch wide (1 cm) strips, then into bite-size lengths. Toast nuts by spreading out in a frying pan set over medium heat and stir often until they just start to brown, 4 to 6 minutes. Turn onto a plate. Toss with a generous pinch of salt and chili powder.
- Prepare remaining ingredients before starting to cook. Thinly slice pepper, then cut into bite-size lengths. Cut zucchini into julienne strips. Thinly slice celery and the white part of the green onions. Thickly slice the green portion.
- Mince garlic and ginger. In a small bowl, stir cornstarch with sherry until dissolved. Then stir in soy, hoisin and rice wine vinegar.
- To cook, heat canola oil in a large frying pan or wok over medium-high heat. Add chicken and stir constantly until it loses its pink color, about 3 minutes. Add garlic, ginger, chicken broth, 1 tsp (5mL) chili powder, red chili pepper flakes and ½ tsp (5 mL) salt. Stir occasionally for 2 minutes. Add all the vegetables and stir another 2 minutes.
- Pour in the cornstarch mixture and stir almost constantly until vegetables are done as you like and sauce is coating chicken, about 3 minutes. Mix in half the cashews. Then spoon over rice and scatter with remaining nuts.
Nutrition Facts :
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- To make the sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.
- In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.
- Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top.
- Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy!
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- Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
- Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
- Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
- Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
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- Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
- Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.
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Ratings 36Calories 333 per servingCategory Main Course
- In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the stir fry sauce ingredients in a small bowl and set aside.
- Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
- Add onion, green pepper and red pepper to the skillet, sauteeing another 2-3 minutes, then add sauce, cooking for 2-3 more minutes until sauce thickens.
- Stir in cashews, then remove from heat. Serve garnished with sesame seeds (optional), and enjoy!
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Ratings 8Calories 351 per servingCategory Main Course
- In a small mixing bowl combine chicken broth, hoisin sauce, soy sauce, mirin, honey garlic powder, onion powder and ground ginger. Whisk to combine and set aside. (Do NOT add corn starch and water yet)!
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5/5 (22)Total Time 1 hrCategory DinnerCalories 434 per serving
- In a bowl combine chicken, sherry, ginger, garlic and 2 tsp cornstarch. Chill 30 min. In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2½ tsp cornstarch; set aside.
- Heat a large nonstick skillet over medium-high heat, with 1 tsp canola oil. Sauté half the chicken until cooked through, about 5 min; transfer to a plate. Repeat with remaining chicken and oil.
- Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 min. Add cashews and serve with scallions and red-pepper flakes.
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