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.
CHEF JOHN'S CASHEW CHICKEN
This is a fantastic way to use up some leftover grilled chicken breasts. This will work with any kind of cooked chicken, but leftover grilled chicken has that little bit of smokiness that adds something special to this quick recipe. Serve over hot cooked rice.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 16
Steps:
- Season chicken cubes with salt and black pepper.
- Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
- Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
- Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.
Nutrition Facts : Calories 539 calories, Carbohydrate 30.4 g, Cholesterol 73.1 mg, Fat 32.9 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 5.8 g, Sodium 828.8 mg, Sugar 12.1 g
CASHEW CHICKEN II
Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.
Provided by Gweneth
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
- Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.9 g, Cholesterol 38.7 mg, Fat 23.1 g, Fiber 2.6 g, Protein 17.7 g, SaturatedFat 4.2 g, Sodium 746.9 mg, Sugar 3.2 g
PARK CITY CASHEW CHICKEN
Make and share this Park City Cashew Chicken recipe from Food.com.
Provided by cookiecutter _
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1 tablespoon of the vegetable oil with the butter in a medium pot over medium heat. When butter melts into the oil, add the 1/4 cup chopped onions and cook 2 minutes. Add rice and cook 3 minutes more. Add stock and cover the pot.
- Bring to a rapid boil. Once stock is boiling, reduce heat to low and cook, stirring occasionally, until rice is tender (17 - 18 minutes).
- While the rice cooks, heat a large skillet over high heat. Add remaining 2 tablespoons of oil, then the chicken. Season chicken with grill seasoning. Lightly brown chicken on both sides then move off to one side of the pan. Add the 3/4 cup thinly sliced onions, garlic, and bell peppers. Cook 2 - 3 minutes then mix the vegetables and meat together and add chipotles and cumin. Toss to coat.
- Glaze mixture with honey and syrup and turn heat off. Add cilantro or parsley and nuts.
- Top the rice with the cashew chicken.
Nutrition Facts : Calories 939.1, Fat 35.8, SaturatedFat 7.9, Cholesterol 111.8, Sodium 386, Carbohydrate 100.5, Fiber 4.8, Sugar 28.7, Protein 55.8
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
CITY "CHICKEN"
Make and share this City "Chicken" recipe from Food.com.
Provided by skat5762
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thread pork cubes onto 4" bamboo skewers.
- Combine the flour, salt, and pepper on a plate.
- Roll skewered pork in flour mixture.
- Reserve left over flour mixture.
- Brown meat in butter.
- Combine the milk, water, and leftover flour mixture.
- Add to meat.
- Cover and simmer over low heat for 1-1 1/2hours.
Nutrition Facts : Calories 374.3, Fat 20.1, SaturatedFat 11.4, Cholesterol 121.4, Sodium 805.5, Carbohydrate 18, Fiber 0.6, Sugar 0.1, Protein 29.2
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