CASHEW CHICKEN AND VEGETABLES
Yield 6
Number Of Ingredients 16
Steps:
- Dice your chicken breasts into bite sized pieces and place in a mixing bowl. Add in 1 Tablespoon corn starch and stir to cover all pieces.
- Place chicken in a skillet with 2 Tablespoons of olive oil and cook over medium heat until cooked through. The chicken will start to brown a little. Place chicken on plate and set aside.
- In another bowl mix together the chicken broth, hoison sauce, soy sauce, rice vinegar, sesame oil, honey, and 1 Tablespoon corn starch. Whisk together well.
- Heat 2 Tablespoons oil in the skillet over medium heat and add the green onions, minced garlic, broccoli, and red pepper. Cook until tender.
- After the veggies are cooked, transfer them to another plate.
- Add the sauce to the skillet and bring to a boil, stirring constantly until the sauce thickens.
- Remove from heat and add in the chicken, veggies, and cashews. Stir until everything is covered in the sauce.
- Sprinkle sesame seeds on top.
- Serve over a bed of cooked rice.
Nutrition Facts : Servingsize 1 serving, Calories 3039 kcal, Fat 167 g, SaturatedFat 30 g, Cholesterol 435 mg, Sodium 6204 mg, Carbohydrate 206 g, Sugar 40 g, Protein 175 mg
CASHEW CHICKEN WITH STIR-FRY VEGETABLES
Make and share this Cashew Chicken With Stir-Fry Vegetables recipe from Food.com.
Provided by Its Good to be Queen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch vegetables 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.
- Place chicken in small bowl. Add 1 Tbsp of water at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
- Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)
- Add chicken; stir fry 2 minute Add garlic; stir fry 1 min (careful not to burn). Add sauce; toss to coat. Remove chicken and sauce from pan; set aside. Wipe pan clean.
- Return pan to heat. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry vegetables 1 minute Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.
"RESTAURANT STYLE" CHINESE CASHEW CHICKEN
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.
Provided by AZ Food Critic
Categories Meat
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
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.
CASHEW CHICKEN SHEET-PAN DINNER
Enjoy a cashew chicken sheet-pan dinner that is tender, flavorful and tangy. The veggies brown up nicely. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Whisk the first 10 ingredients until combined. Place chicken, peppers, broccoli and peas in a foil-lined 15x10x1-in. baking pan. Drizzle with soy sauce mixture; toss to coat. Sprinkle with cashews. Bake until chicken is no longer pink and vegetables are crisp-tender, 15-20 minutes.
Nutrition Facts : Calories 492 calories, Fat 22g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1553mg sodium, Carbohydrate 38g carbohydrate (17g sugars, Fiber 6g fiber), Protein 39g protein.
CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
CASHEW CHICKEN
Cashew chicken dishes have long been a classic of American Chinese cuisine. But Andrew Chiou and Tim Ma, the co-owners of Lucky Danger in Washington, D.C., have noticed it fading from menus in the area. According to Mr. Chiou, the dish is all about textural contrast: the crisp, battered chicken that's been tossed in a thin, sweet-and-savory sauce; crisp-tender vegetables like celery, as well as softer straw mushrooms; and, of course, the satisfying crunch of cashews. Their version is similar to the famous, deep-fried cashew chicken dish popularized by the chef David Leong in Springfield, Mo., in the 1960s. Enjoy it alongside other dishes as part of a multicourse meal, or just with steamed rice.
Provided by Cathy Erway
Categories dinner, lunch, poultry, vegetables, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- In a medium bowl, combine the chicken, batter ingredients and 2 tablespoons water. Mix them by hand until the dry ingredients are evenly distributed.
- In a separate medium bowl, sift together the breading ingredients.
- Working with one piece of chicken at a time, drop each battered piece into the breading and lightly toss it to coat. (Do not press the breading onto the chicken.) Shake the excess breading off, then place the breaded chicken onto a wire rack-lined baking sheet, leaving space between each piece.
- Heat the oil in a large wok or skillet to 325 degrees. Gently drop the chicken into the oil one piece at a time, spacing them out evenly. Let them fry, undisturbed, for 7 to 8 minutes, until the pieces are deeply golden brown, then remove them with a spider or slotted spoon and transfer to a paper towel-lined tray to drain.
- Turn off the heat and carefully pour out oil into a heatproof container or pot to discard once it cools. Carefully scrape out any specks from the wok or pan with a paper towel held by tongs. Do not rinse the wok.
- Heat the wok over medium-high. Add the onion, carrot, celery, water chestnuts, mushrooms and garlic. Stir-fry until the garlic and celery become aromatic, about 2 minutes.
- Push the vegetables to one side of the wok. Add the sugar to the center of the wok and don't stir it for several seconds, to encourage it to caramelize a little. Then add the soy sauce and oyster sauce, and stir until the sugar has dissolved into the liquids. Toss the vegetables into the sauce. Let the sauce come up to a full boil and stir occasionally for 2 minutes, allowing it to slightly reduce and thicken.
- Stir in the fried chicken and cashews. Give the cornstarch-slurry a stir and add it to the sauce, stirring as it thickens. Remove from heat.
- Stir in the sesame oil and MSG (if using), and transfer to a serving platter. Serve with rice, if desired.
CASHEW CHICKEN BAKE
This cashew chicken bake is a simple, one-dish dinner packed with protein and vegetables. A healthy, gluten-free meal the whole family will love! Garnish with green onions.
Provided by Megan Olson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
- Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
- Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
- Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.
Nutrition Facts : Calories 428 calories, Carbohydrate 41.8 g, Cholesterol 43.9 mg, Fat 18.6 g, Fiber 5 g, Protein 26 g, SaturatedFat 3.8 g, Sodium 937.5 mg, Sugar 5.8 g
More about "cashew chicken and vegetables recipes"
CHICKEN WITH CASHEW NUTS AND VEGETABLES - HEALTHY …
From healthyfood.com
3.3/5 Total Time 30 minsCategory MainsCalories 482 per serving
- 1 Cut chillies into small chunks and discard seeds. Mix sauces, stock and sugar together in a bowl.
- 2 Heat a little of the oil in a wok or non-stick pan to a medium-high heat and stir-fry cashews for a minute. Remove with slotted spoon and set to one side. Stir-fry chillies for 1 minute to darken slightly. Remove with slotted spoon and set to one side.
- 3 Add half the garlic to pan and cook for a few minutes. Add chicken, half at a time and cook over a high heat for 4-5 minutes. Remove from pan and repeat with remaining garlic and chicken. Return all the chicken back to pan.
- 4 Add the vegetables, except the spring onion, with the sauce and cook for 1-2 minutes. Add the chillies, spring onion and cashew nuts. Toss lightly and serve with rice or noodles. Garnish with fresh coriander.
SHEET PAN CASHEW CHICKEN AND VEGETABLES - DINNER, THEN …
From dinnerthendessert.com
5/5 (3)Total Time 40 minsCategory Main CourseCalories 330 per serving
- Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, sugar and garlic in a small bowl.
CASHEW CHICKEN WITH VEGETABLES RECIPE
From recipeland.com
4.1/5 (16)Calories 549 per servingServings 4
CASHEW CHICKEN SAUCE - A BEAUTIFUL MESS
From abeautifulmess.com
TOP 41 CHICKEN WITH CASHEWS RECIPE-RECIPES
From mcswe.tibet.org
SHEET PAN THAI CASHEW CHICKEN AND VEGETABLES - SLENDER KITCHEN
From slenderkitchen.com
CASHEW CHICKEN STIR-FRY WITH VEGETABLES & QUINOA - BLUE APRON
From blueapron.com
CASHEW CHICKEN STIR FRY - RECIPE RUNNER
From reciperunner.com
10 BEST CHICKEN WITH CHINESE VEGETABLES RECIPES | YUMMLY
From yummly.com
EASY CHICKEN STIR FRY RECIPE (WITH VEGETABLES AND CASHEW)
From blondelish.com
CASHEW CHICKEN RECIPE | EATINGWELL
From eatingwell.com
10 BEST CHINESE CASHEW CHICKEN RECIPES | YUMMLY
From yummly.com
SPICY CASHEW CHICKEN AND VEGETABLES | MEAL PREP INSTRUCTIONS …
From carmyy.com
CASHEW CHICKEN & VEGETABLES » DISHING UP DINNER
From dishingupdinner.com
HOW TO MAKE SINGAPORE NOODLES, CASHEW CHICKEN AND VEGETABLE …
From today.com
VEGAN CASHEW CHICKEN VEGGIE STIR FRY (SWEET + SPICY) - VEGAN …
From simplyceecee.co
TAKEOUT-STYLE CASHEW CHICKEN - THESTAYATHOMECHEF.COM
From thestayathomechef.com
QUICK AND EASY SHEET PAN CASHEW CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CASHEW CHICKEN RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
HEALTHY CASHEW CHICKEN RECIPE - DELIGHTFUL E MADE
From delightfulemade.com
CASHEW CHICKEN (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
BETTER THAN TAKEOUT CASHEW CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CASHEW CHICKEN STIR-FRY AND VEGETABLES | MARION'S KITCHEN
From marionskitchen.com
CASHEW CHICKEN (TAKEOUT-STYLE) 30 MINUTE MEAL - THE CHUNKY CHEF
From thechunkychef.com
BAKED CASHEW CHICKEN AND VEGGIES - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
VEGAN CASHEW 'CHICKEN' STIR FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CASHEW CHICKEN RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
CASHEW CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
SHEET PAN CASHEW CHICKEN WITH VEGGIES - EASY HEALTHY-ISH RECIPES
From carmyy.com
CASHEW CHICKEN AND VEGETABLE STIR FRY - HOPE FOR BALANCE
From hopeforbalance.com
EASY CASHEW CHICKEN AND VEGGIES - COLLEGE HOUSEWIFE
From thecollegehousewife.com
CASHEW CHICKEN VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CASHEW CHICKEN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
20-MINUTE CASHEW CHICKEN {BETTER THAN TAKEOUT!} - AVERIE COOKS
From averiecooks.com
SHEET-PAN CASHEW CHICKEN RECIPE - PUREWOW
From purewow.com
CASHEW CHICKEN | RECIPETIN EATS
From recipetineats.com
SHEET PAN CASHEW CHICKEN {BETTER THAN TAKE OUT}
From modernmealmakeover.com
CASHEW CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
SHEET PAN CASHEW CHICKEN AND VEGETABLES RECIPE - RECIPES.NET
From recipes.net
HEALTHY CASHEW CHICKEN & VEGETABLES - SEASONED BY SILVIE
From seasonedbysilvie.com
CASHEW CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
You'll also love