AUTHENTIC CHINESE CASHEW CHICKEN RECIPE RECIPES

Name: “Restaurant Style” Chinese Cashew Chicken
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 , 4 serving(s)
Ingredients: 1 lb chicken breast (boneless, skinless); 1 teaspoon salt; 2 teaspoons rice wine; 2 teaspoons fresh ginger (minced); 1 tablespoon cornstarch; 1/4 cup hoisin sauce; 2 tablespoons soy sauce; 1/4 cup water; 1 tablespoon granulated sugar; 1 teaspoon fresh ginger (minced); 1 tablespoon cornstarch; 3 garlic cloves (minced); 3 green onions (sliced 1 inch on a diagonal); 2 carrots (peeled, sliced on a diagonal); 1/2 cup broccoli (roughly chopped); 2 stalks celery (sliced 1 inch on a diagonal); 1/4 cup onion (sliced); 1/4 cup red bell pepper (chopped); 1 (8 ounce) can water chestnuts (drained and sliced); 1/2 cup roasted cashews; 4 tablespoons oil (for frying)

“RESTAURANT STYLE” CHINESE CASHEW CHICKEN RECIPE - FOOD.COM

“Restaurant Style” Chinese Cashew Chicken Recipe - Food.com image

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.

Total Time 1 hours 20 minutes

Prep Time 1 hours

Cook Time 20 minutes

Yield 4 , 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb chicken breast (boneless, skinless)
1 teaspoon salt
2 teaspoons rice wine
2 teaspoons fresh ginger (minced)
1 tablespoon cornstarch
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon fresh ginger (minced)
1 tablespoon cornstarch
3 garlic cloves (minced)
3 green onions (sliced 1 inch on a diagonal)
2 carrots (peeled, sliced on a diagonal)
1/2 cup broccoli (roughly chopped)
2 stalks celery (sliced 1 inch on a diagonal)
1/4 cup onion (sliced)
1/4 cup red bell pepper (chopped)
1 (8 ounce) can water chestnuts (drained and sliced)
1/2 cup roasted cashews
4 tablespoons oil (for frying)

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.

Nutrition Facts : Calories 571.8, FatContent 32.9, SaturatedFatContent 6.5, CholesterolContent 73.1, SodiumContent 1576.3, CarbohydrateContent 41.1, FiberContent 5, SugarContent 14.4, ProteinContent 29.9

CASHEW CHICKEN RECIPE - CHINESE.FOOD.COM

Cashew Chicken Recipe - Chinese.Food.com image

An authentic tasting oriental dish that can be prepared at home. This is a restaurant quality dish. Be prepared to share this recipe with others.

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup catsup
4 teaspoons soy sauce
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons sugar
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (more to taste)
1/2 cup chicken broth
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole chicken breasts, cut into bite size pieces (or chicken tenders)
1/4 cup cooking oil
2 tablespoons fresh gingerroot, minced
1 tablespoon minced garlic
1 onion, chopped
2 carrots, sliced thinly
1 green bell pepper, chopped
2 cups snow peas
1 1/2 cups cashews
2 cups cooked white rice

Steps:

Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
In a bowl, combine cornstarch, sugar, and salt.
Toss the chicken with cornstarch mixture.
Heat a wok or frying pan to a high heat and add cooking oil.
When oil is hot add chicken.
Add gingeroot, garlic and onion.
Stir fry mixture until chicken is cooked through and opaque.
Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
Continue to stir fry until tender crisp.
Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
Add the cashews and serve immediately over a bed of white rice.

Nutrition Facts : Calories 1079.2, FatContent 60, SaturatedFatContent 12.7, CholesterolContent 139.2, SodiumContent 1774.1, CarbohydrateContent 78.5, FiberContent 5.2, SugarContent 25.8, ProteinContent 59.6

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