LOW-FAT CASHEW CHICKEN (ORIENTAL DISH)
Make and share this Low-Fat Cashew Chicken (Oriental Dish) recipe from Food.com.
Provided by Debidoo
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss chicken and ginger together in a med. bowl.
- Heat wok or large skillet over med-high heat. Add oil and heat until oil is hot.
- Add chicken and stir-fry 2 minutes.
- Add red pepper and continue to cook and stir 4 more minutes.
- Whisk cornstarch into teriyaki sauce.
- Add to meat mixture, and cook and stir until thick and bubbly.
- Stir in cashews and cook just to heat through.
- Serve with white rice.
Nutrition Facts : Calories 329.1, Fat 19.3, SaturatedFat 4.7, Cholesterol 72.6, Sodium 1064.6, Carbohydrate 11.8, Fiber 1.1, Sugar 5, Protein 27.2
CASHEW CHICKEN
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
Time 25m
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, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
"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.
SKINNY CASHEW CHICKEN AND BROCCOLI
55% less sat fat • 52% less fat • 21% fewer calories than the original recipe. We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
- Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
- In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 70 mg, Fiber 8 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving (1 cup chicken mixture and 3/4 cup rice), Sodium 660 mg, Sugar 6 g, TransFat 0 g
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