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 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
CHICKEN WITH CASHEWS
A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from 'Cooking with Love' by Friends of Karen, Inc Does not include marinating time.
Provided by Chef floWer
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved.
- Add to the marinate chopped chicken breasts, mix well cover and marinate for 1 hour in refrigerator.
- Heat oil in Wok until hot, add bamboo shoots and green capsicum. Stir-fry for a few minutes.
- Remove bamboo shoots and green capsicum with slotted spoon or any spoon which drains the oil back into the wok.
- Drain marinate and add chicken to the wok. Quickly toss and turn.
- When chicken is cooked or slightly brown add hoisin sauce. Continue to toss.
- Return vegetables to work.
- Serve over rice and sprinkle the cashew nuts.
Nutrition Facts : Calories 580.6, Fat 40.1, SaturatedFat 7.9, Cholesterol 93.3, Sodium 1468.1, Carbohydrate 19.8, Fiber 2.6, Sugar 7.5, Protein 36.6
CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
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.
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.
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
CASHEW CHICKEN
Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.
- If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.
- If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.
Nutrition Facts : Calories 302 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium
"RESTAURANT STYLE" CHINESE CASHEW CHICKEN
I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.
Provided by AZ Food Critic
Categories Meat
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Cube chicken into bite size pieces and place in a medium size mixing bowl.
- Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
- Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
- Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
- Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
- Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
- Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
- Makes 4 servings.
CHICKEN CURRY WITH CASHEWS
Make and share this Chicken Curry With Cashews recipe from Food.com.
Provided by KelBel
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
- Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
- Add chicken and cook, stirring to coat, 3 minutes.
- Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
- Just before serving:.
- Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Nutrition Facts : Calories 575.9, Fat 41.9, SaturatedFat 21.9, Cholesterol 145, Sodium 1465.3, Carbohydrate 20.5, Fiber 4.2, Sugar 5.4, Protein 34.4
CASHEW CHICKEN WITH GINGER
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. -Oma Rollison, El Cajon, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.
Nutrition Facts : Calories 349 calories, Fat 19g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 650mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
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- Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
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