CASHEW CHICKEN RECIPE HEALTHY RECIPES
CASHEW CHICKEN WITH GINGER RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
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, FatContent 19g fat (3g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 650mg sodium, CarbohydrateContent 18g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat
CASHEW CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, FatContent 27g fat (5g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 1282mg sodium, CarbohydrateContent 19g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 31g protein.
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CASHEW CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK
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Reviews 4.2
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Category main-dish
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CASHEW CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli.
—Ena Quiggle, Goodhue, Minnesota
From tasteofhome.com
Reviews 4.6
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Category Dinner
Calories 454 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Dinner
Calories 454 calories per serving
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
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