CASHEW CHICKEN CHINESE 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

CHINESE CASHEW CHICKEN RECIPE - FOOD.COM

Chinese Cashew Chicken Recipe - Food.com image

A delicious and simple dish. The original method of cooking is in a crock pot, which works great if you plan to eat it later or to take to a potluck, however, one night I didn't have 4-6 hours to wait, so I just threw everything into a large pot and cooked it on the stove in about an hour. Either way, the results were the same ... delicious. I have also substituted shrimp and steamed broccoli, which I cooked separately and added only during the last 10 minutes of cooking. Enjoy.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb fresh bean sprout
2 cups sliced cooked chicken
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 cup sliced celery
1/2 cup chopped green onion
1 cup fresh sliced mushrooms
3 tablespoons butter
1 tablespoon soy sauce
1 tablespoon sesame oil
1 cup whole cashews
crisp rice noodles
hot cooked rice

Steps:

Stove Top Directions:.
In a large pot, melt butter. Add soup, soy sauce and sesame oil. Stir well to combine.
Add bean sprouts, chicken, celery, onion, and mushrooms; mix well.
Cover and cook on medium heat, stirring occasionally for about 1 hour or until vegetables are tender.
Crock Pot Directions:.
Combine bean sprouts, chicken, soup, celery, onion, mushrooms, butter and soy sauce in a slow cooker; mix well.
Cover; cook on Low for 4 to 6 hours.
Stir in cashews just before serving. Serve over rice and sprinkle with crisp rice noodles.

Nutrition Facts : Calories 535.9, FatContent 37.3, SaturatedFatContent 11.7, CholesterolContent 81.5, SodiumContent 1113.4, CarbohydrateContent 25.9, FiberContent 4, SugarContent 7.9, ProteinContent 29.5

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