Best Amazing Cashew Chicken Recipes
THAI CASHEW CHICKEN
A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.
Provided by SKOALZ
Categories World Cuisine Recipes Asian Thai
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
- Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
- Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.
Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g
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.
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
AMAZING CASHEW CHICKEN
YUUUUUMMY! Who knew I could make "Chinese" that's great??!! YOU CAN! This is a FANTASTIC recipe adapted from one published in June/July 1993 Taste of Home magazine. You won't be disappointed! Prep time does not include 2 hours of marinating.
Provided by WJKing
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
- Seal& marinate in refrigerator for two hours.
- Remove chicken from marinade& reserve marinade.
- Heat oil in a wok or large skillet.
- Stir-fry chicken 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& carrots for 3 minutes or just until crisp-tender.
- Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
- Cook and stir until slightly thickened and heated through.
- Stir in cashews and chicken; heat through.
- Serve over rice.
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