CASHEW CHICKEN WITH WATER CHESTNUTS
Yummy and easy! What more could you want in a recipe?
Provided by FoodFan
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
- Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 22.1 g, Cholesterol 58.5 mg, Fat 19.8 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 892.4 mg, Sugar 4.2 g
CHICKEN AND SNOW PEAS
A simple,tasty, and quick version of a popular Chinese Style recipe.
Provided by REBECCAROD
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
- Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
- Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g
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 WITH SNAP PEAS
Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams
CHICKEN WITH CASHEWS
My mom loves Chinese food. This easy recipe will help satisfy her desire when carry-out is not available.-Rick Shaw, Gainesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 527 calories, Fat 31g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 1590mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN W/CASHEWS AND SNOW PEAS
Having bought a new Wok recently (yeah another cooking gadget) I pulled out this Chinese cookbook, I love this recipe which comes from the book "The art of Wok cooking".
Provided by SueVM
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients.
- Heat oil in uncovered wok until temps reach 375% degrees.
- Add chicken mixture and stir fry for 3-5 minutes.
- Add snow peas and water chestnuts stir fry for 1 minute.
- Add chicken stock and salt, stir fry until slightly thickened.
- Stir in cashews and cook for a few seconds.
- Serve immediately over noodles or rice.
Nutrition Facts : Calories 413.1, Fat 23.7, SaturatedFat 4.2, Cholesterol 34.6, Sodium 977.1, Carbohydrate 26.4, Fiber 2.9, Sugar 6.9, Protein 22.6
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25 WATER CHESTNUT RECIPES YOU WON’T WANT TO PASS UP
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- Bacon Wrapped Water Chestnuts. Looking for a salty, sweet, crunchy, and meaty snack that the whole family can enjoy? These bacon-wrapped water chestnuts are right up your alley.
- Cashew Chicken. Cashew chicken is one of those dishes that’s just so satisfying. I love the crunch of water chestnuts with cashew and chicken. The sauce in this dish just ties everything together perfectly!
- Ginger Pork Stir-Fry. This ginger pork stir-fry with water chestnuts is a healthy, flavorful way to start your week. You’ll love how it’s rich, delicious, and spicy all at once.
- PF Chang’s Chicken Lettuce Wraps. If you love P.F. Chang’s lettuce wraps, you’ll swoon over this copycat recipe. The savory chicken and umami sauce just go perfectly with the crunch of the water chestnuts.
- Veggie-Cashew Stir-Fry. Families with picky eaters, this one’s for you. It’s a simple veggie stir-fry recipe to entice the pickiest eaters to devour their vegetables.
- Hot and Sour Soup. Nothing beats the comforting warmth of a steaming bowl of soup on a chilly day. This hot and sour soup is a Chinese staple that will warm your heart.
- Chinese Water Chestnut Soup. If you prefer soup on the sweeter side, you’ll love this recipe! It’s lovely, warm, and full of nourishing ingredients. Water chestnuts give it that crunchy texture that makes your mouth feel alive.
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WEEKNIGHT CASHEW CHICKEN STIR FRY - KROLL'S KORNER
From krollskorner.com
5/5 (10)Total Time 1 hr 50 minsCategory Main CourseCalories 448 per serving
- In a large bowl, lightly season the diced chicken with salt and pepper, to taste. Don’t forget that you will be adding soy sauce in the marinade and sauce, so be sure not to be too heavy-handed with the salt.
- Place the chicken in a large baggie, and add in the ingredients for the marinade. Close the baggie, gently shake making sure to completely coat all the chicken and place in refrigerator to marinate for 1 hour or overnight.
- Once you are ready to cook, toast 1/2 cup of cashews over medium heat until light golden brown. Make sure to keep stirring the cashews around so they are evenly toasted and don’t burn. Set cashews aside.
- Add in the marinated chicken and brown the chicken over medium high heat, ~5 minutes. Stirring occasionally.
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- In a medium saucepan, whisk together the Low-Sodium Soy Sauce (1/2 cup), Brown Sugar (1/4 cup), Rice Vinegar (1 tablespoon), Honey (1 tablespoon), Sesame Oil (1/2 tablespoon), Garlic (1/2 tablespoon), Fresh Ginger (1/2 teaspoon), and Sriracha (1/2 teaspoon). Bring to a simmer and reduce heat to low.
- In a small bowl, stir together the Corn Starch (1 tablespoon) and Water (2 tablespoon). Drizzle into sauce mixture and whisk constantly until the sauce thickens. Remove from heat and stir in Sesame Seeds (1 tablespoon) and set aside.
- Heat a large frying pan or wok over medium-high heat. Add Sesame Oil (1 tablespoon) and when hot, stir-fry the Boneless, Skinless Chicken Breast (2) pieces until no longer pink and starting to turn a golden brown. Remove cooked chicken and place in a bowl.
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