CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
CASHEW CHICKEN (MICROWAVE)
This recipe was given to me by my friend and co-worker Lila. It is a quick and very tasty weeknight dinner. This can be doubled - just adjust cooking time.
Provided by LiisaN
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Microwave oil on high for 3 minutes in a 2 or 3 qt microwavable dish.
- Mix raw chicken chunks, soy sauce, cornstarch, ginger, garlic and sherry in separate bowl to marinate flavors.
- After oil is hot, add the chicken to the oil.
- Cover with saran wrap and microwave on high for 3 1/2 minutes.
- Add peapods and cashews.
- Microwave for 2-3 more minutes.
- Serve over rice.
Nutrition Facts : Calories 373.6, Fat 24.9, SaturatedFat 4.8, Cholesterol 46.4, Sodium 661.1, Carbohydrate 12.5, Fiber 1.1, Sugar 1.9, Protein 19.3
CASHEW CHICKEN
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.
Provided by Cathy Erway
Categories dinner, lunch, poultry, vegetables, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 23
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.
CASHEW CHICKEN II
Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.
Provided by Gweneth
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.9 g, Cholesterol 38.7 mg, Fat 23.1 g, Fiber 2.6 g, Protein 17.7 g, SaturatedFat 4.2 g, Sodium 746.9 mg, Sugar 3.2 g
CASHEW CHICKEN
This is one of my all-time favorites. I usually double the recipe to make enough for company or leftovers. It can be a little tricky at the end doing several things at once, so my dh usually fries the chicken while I'm finishing up the rest of the meal. I'm not real sure about the prep and cook time, but did include marinate time in the prep time. Sorry if some of the instructions seem vague. A lot of it is personal choice and trial and error. But don't let that scare you off. This is a fantastic meal.
Provided by Blueberry
Categories Sauces
Time 6h
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- Stir together marinade ingredients.
- Add chicken.
- Let sit for 1 to several hours.
- Flour chicken well.
- Stir together eggs, milk,salt, and pepper.
- Place chicken pieces in egg mixture, then roll in flour again.
- The flour/egg/flour process can be messy but its important.
- Fortunately, it doesn't have to be precise.
- Try shaking the chicken in a bag or using a big fork to stir it all around.
- The chicken can and probably should sit in the flour and/or egg for a few minutes while the sauce and rice are started.
- Make sauce by combining all the ingredients together and heat to boiling.
- Thicken with cornstarch.
- I do this by putting about 1/4 c cornstarch in a cup, then stirring in 1-2 tablespoons of sauce at a time into the cornstarch.
- When it is smooth and pourable, I whisk it into the boiling sauce.
- Allow to cook while frying the chicken.
- Fry chicken pieces in oil.
- Serve chicken over rice, cover with sauce, and garnish with onions and cashews.
Nutrition Facts : Calories 362, Fat 18.1, SaturatedFat 5.5, Cholesterol 220.3, Sodium 4495.7, Carbohydrate 7, Fiber 0.4, Sugar 4, Protein 41
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