BETTER THAN TAKEOUT CASHEW CHICKEN RECIPES

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BETTER THAN TAKEOUT: CASHEW CHICKEN IN 15 MIN – SOUPED UP ...



BETTER THAN TAKEOUT: Cashew Chicken in 15 Min – Souped Up ... image

This cashew chicken takes about 15 minutes to cook and it is super delicious. Once you learned, you don’t need to order it from take out anymore.

Provided by Souped Up Recipes

Number Of Ingredients 18

1 lb 454 grams of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
White pepper to taste
2.5 tsp of cornstarch
1.5 tbsp of Chinese cooking wine
1.5 tbsp of soy sauce
1 tbsp of oyster sauce
1 tbsp of hoisin sauce
1 tbsp of ketchup
2 tbsp of water
2-3 tbsp of vegetable oil
3 cloves of garlic (sliced thinly)
1/2 inch of ginger (sliced thinly)
1/2 of bell pepper (cut into bite-size)
2 stalks of celery (cut into bite-size)
2 tbsp of scallion (diced)
1/2 cup of cashew (toasted)

Steps:

  • Cut 1 lb of chicken breast into bite size pieces. You can also use chicken thigh if you want.
  • Marinate it with 1/3 tsp of salt and 1/3 tsp of baking soda, some white pepper to taste, 2.5 tsp of cornstarch, and 1.5 tbsp of Chinese cooking wine. Gently rub for a few minutes or until the chicken feels velvety.
  • In a bowl, combine the following ingredients and set it aside: 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of hoisin sauce, 1 tbsp of ketchup, 2 tbsp of water.
  • Turn the heat to high and heat the wok until it is smoking hot. Add some oil and toss it around to create a nonstick layer.
  • Add the chicken and stir for 2-3 minutes or until the chicken changes color. Turn off the heat and take the chicken out. Make sure you tilt the wok to leave the oil behind.
  • Turn the heat back on medium, use the remaining oil to saute the garlic, ginger, scallion, and celery. Stir over medium heat for a couple of minutes. Pour in the sauce and introduce the chicken back into the wok. Keep mixing for another 2-3 minutes or until the chicken is cooked through; Then, add the bell pepper and the roasted cashews. Give it a final toss. That’s it, you are done.

ASIAN CASHEW CHICKEN [BETTER THAN TAKEOUT] - RECIPEMAGIK



Asian Cashew Chicken [Better Than Takeout] - RecipeMagik image

Asian Cashew Chicken [Better Than Takeout] is a sweet and sour Chicken and Cashew stir-fry recipe. Chicken and Cashew are tossed in a sweet and sour sauce made with Hoisin Sauce, Soy Sauce, Sugar, Garlic, Rice Wine Vinegar, and Sriracha. This is tossed with crispy fried Chicken, Veggies, and Cashews, garnish with Sesame Seeds and Served with Plain white rice.

Provided by Anjali

Categories     Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 15

2 Tbsp Sesame Oil
1 lbs chicken breasts (boneless and skinless)
½ Tsp Kosher Salt
1 Tsp Ground Black Pepper
3 Tbsp Cornflour
½ cup Cashew Nuts
½ cup Green Bell Pepper (chopped)
1 Tsp Sesame Seeds (for garnish)
¼ cup Scallions (chopped)
¼ cup Hoisin Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tsp Sriracha
2 Tbsp Sugar
6-7 cloves Garlic (minced)

Steps:

  • Bring a Pot of water to boil with the Chicken. Cover cook it at low flame for 5 minutes. Once the chicken is partially cooked, get it off the heat and strain. Sauce some of the Chicken stock and discard the rest. Cooldown the Chicken to room temperature and cut it into 2-inch cubes.
  • Season the Chicken with Kosher Salt and Ground Black Pepper. Add the Cornflour to it and mix well coating every piece of the Chicken evenly. Heat some Sesame Oil in a Skillet. Once the Oil is slightly hot, add the Chicken pieces and fry them over high heat for 5 minutes, until they turn golden brown. Keep stirring occasionally, so that the Chicken turn golden brown evenly, on both sides.
  • In the same Pan, add the Garlic, Veggies, and the sauce. Add the Cashew and mix well. Saute over high heat for just 1-2 minutes and serve.
  • Garnish with sesame Seeds, Scallions, and serve hot with white rice.

Nutrition Facts : Calories 257 kcal, ServingSize 1 serving

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