GINGER CHICKEN WITH CASHEWS
Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.
Provided by Colleen
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
- Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
- Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 14.6 g, Cholesterol 92.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 3.7 g, Sodium 1358.6 mg, Sugar 2.2 g
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.
CASHEW CHICKEN WITH GINGER
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
Time 30m
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, Fat 19g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 650mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
"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.
CHINESE RESTAURANT GINGER CASHEW CHICKEN
Posting so I don't lose the recipe, no idea where I got it. I've made it many times and it's the best Chinese Chicken in a town where there are no Chinese restaurants! Some quantities are iffy, the original recipe didn't specify.
Provided by Carol in Cabo
Categories Asian
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tbs. oil in wok or skillet over high heat. Add onions and cook until tender. Add garlic and ginger and cook until onions are golden brown. Add chicken and celery and cook until chicken is cooked through, about 5 minutes. Transfer to platter.
- Add remaining oil. Add flour and stir until turning brown. Mix in broth, soy,and mustard. Boil until thickened. Add in chicken and broccoli, turning to coat. Mix in cashews and cook until heated through.
- Transfer to platter and serve with rice.
GINGER-CASHEW CHICKEN
Provided by Joanie Moscoe
Categories Wok Chicken Ginger Stir-Fry Quick & Easy Cashew Bon Appétit New Jersey
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in wok or heavy large skillet over high heat. Add onions and cook until tender, stirring frequently, about 10 minutes. Add garlic and ginger and continue cooking until onions are golden brown, about 5 minutes. Add chicken and celery and cook until chicken is cooked through, stirring occasionally, about 7 minutes. Transfer mixture to platter. Set aside.
- Add remaining teaspoon oil to wok. Add flour and stir over medium-high heat until just beginning to color, about 1 minute. Mix in broth, Sherry, soy sauce and mustard. Boil until slightly thickened, stirring frequently, about 5 minutes. Return chicken mixture to wok. Mix in cashews. Cook until chicken is heated through, about 3 minutes. Transfer to platter. Garnish with green onions and serve with rice.
CHINESE CASHEW CHICKEN
Make and share this Chinese Cashew Chicken recipe from Food.com.
Provided by devan2
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into 1/8 inch strips. Place in a bowl and add pepper, wine, and 1 T. soy sauce. Let chicken marinate 30 minutes.
- Add cornstarch, sesame oil, and hoison sauce to water. Stir to combine. Set aside.
- Heat peanut oil in pan. Add ginger, garlic, and onion and cook for 5 minutes. Add chicken and cook until chicken is done, about 10 minutes.
- Add cornstarch mixture and cashews to pan. Simmer about 15 minutes until sauce thickens.
Nutrition Facts : Calories 129.8, Fat 1.3, SaturatedFat 0.3, Cholesterol 61.7, Sodium 69.8, Carbohydrate 0.5, Sugar 0.1, Protein 24.6
GINGER CASHEW CHICKEN
Make and share this Ginger Cashew Chicken recipe from Food.com.
Provided by SolightlyUK
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken breasts into bite sized pieces. Combine first three ingredients and coat chicken pieces in the mixture. (Add more proportionally if necessary to coat well.).
- In a hot wok, fry chicken until done and remove into a dish for a few minutes while you stir fry the green onions, garlic and yellow peppers.
- Put the chicken back in, add the cashew nuts, soy sauce and oyster sauce.
- Serve with rice.
Nutrition Facts : Calories 378.1, Fat 20.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 802.1, Carbohydrate 14.3, Fiber 2.6, Sugar 1.4, Protein 34.6
CASHEW CHICKEN
Better than take out. If you dont have a wok, you can use a large fry pan. Watch those cashews, or they can burn easily.
Provided by BoxOWine
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- make cooking sauce and place on side.
- prepare marinade, add chicken, stir to coat.
- heat wok over medium high heat.
- When wok is hot, add 3 tblsp oil.
- when oil is hot, add cashews and stir fry until brown-- BE CAREFUL, CASHEWS COOK QUICKLY, about 1/2 minute.
- Remove cashews with slotted spoon and set aside.
- Add chicken mixture and stir fry until meat is no longer pink in center-- about 3/5 minutes.
- remove from wok and set aside.
- Pour remaining oil into wok.
- When oil is hot, add bell peppers, onion, and ginger, and stir fry until pepper is tender crisp to bite-- about 4 minutes.
- Add pea pods and mushrooms, stir fry about 1 minute.
- Add baby corn, stir fry 1/2 minute.
- Return chicken to wok.
- Stir cooking sauce and pour into wok.
- Stir until sauce boils and thickens.
- Stir in cashews.
- Serve over rice.
Nutrition Facts : Calories 619.6, Fat 43.1, SaturatedFat 8.6, Cholesterol 46.4, Sodium 1781.3, Carbohydrate 31.7, Fiber 4.5, Sugar 11.6, Protein 25.9
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