CHINESE CASHEW CHICKEN 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 | CHINA SICHUAN FOOD

Cashew Chicken | China Sichuan Food image

Yummy Chinese style cashew chicken with simple ingredients

Provided by Elaine

Categories Main Course

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 16

Ingredients

1 boneless chicken breast (cut into small cubes)
1/4 tsp. ground black pepper
1 tbsp. water or Chinese cooking wine
a small pinch of salt
1 tbsp. light soy sauce
2 tsp. cornstarch
1 tsp. sesame oil
4 tbsp. vegetable cooking oil
2 garlic cloves (sliced)
2 fresh green pepper (cut into small pieces)
1/2 cup toasted cashew
1 tbsp. light soy sauce
1 tbsp. water
1 tsp. cornstarch
1/4 tsp. sugar
1 tsp. sesame oil

Steps:

Marinating chicken cubes with ground black pepper, cornstarch, water (or Chinese cooking wine), light soy sauce, salt and sesame oil. Set aside for 30 minutes. Mix stir fry sauce in a small bowl.
Spread cashew nut in a non-stick pan and toast over slow fire until crispy.
Place oil in wok and place the chicken cubes in. Spread them evenly on the cooking pot with chopstick and gently fry. Watch the chicken cubes carefully and transfer them out as long as they turn pale.
Leave around 1 tablespoon of oil in and fry garlic and green pepper until aromatic. Return the chicken and add stir fry sauce. When the sauce is almost all attached to the chicken cubes, turn off heat and spread cashew nut in. Mix quickly and serve hot.

Nutrition Facts : Calories 238 kcal, CarbohydrateContent 8 g, ProteinContent 17 g, FatContent 15 g, SaturatedFatContent 8 g, CholesterolContent 48 mg, SodiumContent 738 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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