CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
- In a medium bowl, season the chicken with salt, pepper, and cornstarch.
- Heat a 9.5" fry pan over medium-high heat and add sesame oil.
- Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
- Remove chicken and set aside in a separate bowl.
- Add the broccoli and bell peppers, and cook for 2-3 minutes.
- Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
- Remove from heat and serve over brown rice.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
CASHEW CHICKEN STIR-FRY
I love stir-fries cause they are so quick to fix and you can dump just about anything that you have in them. This one is no exception! Chicken and cashews yum...I usually serve this with veggie fried rice.
Provided by LAURIE
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine soy sauce, sherry, ginger, garlic and sugar.
- Add chicken mix lightly.
- Refrigerate 20 minutes.
- Remove chicken from marinade, reserving marinade mixture.
- Heat oil in skillet over medium heat.
- Add chicken; stir-fry 3 to 4 minutes or.
- until chicken turns white.
- Stir in vegetables; stir-fry 3 to 4 minutes or until tender.
- Dissolve cornstarch in reserved marinade mixture; mixing until well blended.
- Add to chicken mixture.
- Stir-fry until sauce is thickened.
- Stir in cashews.
- Serve over prepared vegetable fried rice.
CHICKEN & CASHEW STIR-FRY
This is adapted from a Masterfoods recipe, a bit different from your Asian style stir-frys but really tasty. I use my recipe #291528 in this.
Provided by Mandy
Categories One Dish Meal
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a non-stick wok or large frying pan.
- Add onion and chicken and cook for 3-4 minutes.
- Add vegetables and cook a further minute.
- Add relish, sweet chilli sauce and soy sauce and mix well.
- Add cashews and stir through. Serve with rice or noodles.
CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
BROCCOLI, CHICKEN & CASHEW NUT STIR FRY
These ingredients are good sources of folic acid - healthy food never tasted so good
Provided by Good Food team
Categories Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
- Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
- Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
- Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.
Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
CHICKEN AND CASHEW STIR-FRY
Steps:
- Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
- Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
CASHEW CHICKEN STIR-FRY
This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
- Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
- Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
- Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
- Serve immediately, topped with the cashew nuts and spring onions.
Nutrition Facts : Calories 796 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 2.1 milligram of sodium
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