Best Chinese Chicken And Cashew Noodles Recipes

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY

Cashew Chicken Stir-Fry Recipe by Tasty image

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

Ingredients

6 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ lb chicken breast, cut into 1-inch (2 1/2 cm) pieces
salt, to taste
pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli floret
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
¾ cup raw cashew
½ cup water
brown rice, to serve

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

CHINESE CASHEW CHICKEN NOODLES STIR-FRY

Chinese Cashew Chicken Noodles Stir-Fry image

Chinese Cashew Chicken Noodles Stir Fry is a delicious take on your favorite take-out cashew chicken recipe. Crispy bits of chicken and noodles are tossed in a super flavorful, spicy sauce and roasted cashews for a meal that the whole family will love!

Provided by Richa

Categories Main Course

Time 25m

Number Of Ingredients 17

Ingredients

700 grams Chicken Breasts (skinless and boneless, cut into one inch pieces)
1 1/2 tablespoons Cornstarch
3/4 teaspoon Salt
3 tablespoons Vegetable Oil
250 grams Noodles
1 teaspoon Vegetable Oil
1 tablespoon Garlic (minced )
2-3 Red Chillies (whole )
1 cup Broccoli florets
1/2 cup Bell Peppers (diced )
1/2 cup Zucchini (diced)
1/2 cup Cashews (roasted )
2 tablespoons Rice Vinegar
4 tablespoons Hoisin Sauce
1 tablespoon Soy Sauce
Salt to taste
Top with toasted sesame seeds and chopped green onions

Steps:

Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
Pat the chicken dry, and make sure it's not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.

Nutrition Facts : Calories 690 kcal, Sugar 9 g, Sodium 1165 mg, Fat 25 g, SaturatedFat 12 g, Carbohydrate 65 g, Fiber 4 g, Protein 50 g, Cholesterol 112 mg, ServingSize 1 serving

SICHUAN CHICKEN AND CASHEW NOODLE SALAD

Sichuan Chicken and Cashew Noodle Salad image

Provided by The Daring Gourmet, www.daringgourmet.com

Time 35m

Yield 4-6

Number Of Ingredients 14

Ingredients

1 package (1 lb) whole wheat spaghetti noodles, or Chinese egg noodles, prepared according to package directions
1 large chicken breast, bone-in/skin-on (or about 2 cups shredded chicken)
⅓ cup roasted cashews
6 green onions, chopped
¼ cup fresh cilantro, chopped
3-4 garlic cloves, minced
¼ cup smooth natural peanut butter
¼ cup chili sauce
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons sesame oil
¼ cup extra virgin olive oil
¼ cup chicken broth
1½ teaspoons dry roasted sichuan pepper, crushed

Steps:

Place the chicken breast in a saucepan and add enough water to just cover the chicken. Add ½ teaspoon salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve ¼ cup of the chicken broth. Save the rest for another use.
While the chicken is cooking, cook the noodles.
In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews.
Place the noodles in a large bowl and add the chicken and cashews. Toss to combine. Pour the sauce over the noodles and toss and stir until combined.
Serve at room temperature.

CASHEW CHICKEN WITH NOODLES

Cashew Chicken with Noodles image

I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked thick rice noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce
Toasted sesame seeds, optional

Steps:

Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

CHINESE CASHEW CHICKEN

Chinese Cashew Chicken image

Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")

Provided by Nagi

Categories Mains

Time 21m

Number Of Ingredients 13

Ingredients

1 tbsp cornstarch / cornflour
3 tbsp soy sauce (, all purpose or light (Note 1))
1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
3 tbsp oyster sauce
2 tsp sesame oil
Dash of white pepper ((sub black))
500g / 1 lb chicken thigh (, skinless boneless, cut into 2.5cm/1" pieces (Note 3))
2 tbsp peanut oil (or vegetable oil)
2 garlic cloves (, minced)
1/2 onion (, chopped into 1.75 cm / 3/4" pieces(yellow, brown or white))
1 green capsicum / bell pepper (, chopped into 2 cm / 0.8" pieces)
6 tbsp water
3/4 cup roasted cashews (, unsalted)

Steps:

Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Nutrition Facts : Calories 559 kcal, Carbohydrate 21 g, Protein 26 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 1324 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CHICKEN CASHEW CHINESE NOODLE CASSEROLE

Chicken Cashew Chinese Noodle Casserole image

This is a great "go-to" casserole. I've been making it for years for pot lucks, funeral collations, family get-togethers, etc. Has a lot of really good textures and tastes in it. Just add a side salad and it's a meal!

Provided by Terrie Hoelscher

Categories Casseroles

Time 45m

Number Of Ingredients 10

Ingredients

1 c diced celery
1/4 c diced onion
1 Tbsp butter
1 1/2 c cooked chicken, cubed or torn into small pieces*
1/4 lb dry-roasted cashews**, divided usage
1 can(s) cream of mushroom soup, low sodium
1/4 c milk
3 oz can dry chinese ('chow mein') noodles, divided usage
1 Tbsp low sodium soy sauce
1 can(s) water chestnuts, drained, sliced

Steps:

1. * you can substitute a large [10-oz.]can of cooked chicken, drained ** I have also substituted slivered almonds, reserving some for top of casserole
2. Preheat oven to 350°. Spray an 8x8" baking dish with PAM.
3. In a large skillet, saute' onion and celery together in butter, until soft and translucent, about 4 - 5 minutes.
4. Add the remaining ingredients and mix well, reserving some of the chinese noodles and cashews (or slivered almonds) for the top.
5. Spoon into prepared baking dish. Sprinkle reserved chinese noodles and cashews (or slivered almonds) over top of casserole.
6. Bake for 30 - 35 minutes, until golden and bubbly.

"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

Ingredients

1 lb chicken breast (boneless, skinless)
1 teaspoon salt
2 teaspoons rice wine
2 teaspoons fresh ginger (minced)
1 tablespoon cornstarch
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon fresh ginger (minced)
1 tablespoon cornstarch
3 garlic cloves (minced)
3 green onions (sliced 1 inch on a diagonal)
2 carrots (peeled, sliced on a diagonal)
1/2 cup broccoli (roughly chopped)
2 stalks celery (sliced 1 inch on a diagonal)
1/4 cup onion (sliced)
1/4 cup red bell pepper (chopped)
1 (8 ounce) can water chestnuts (drained and sliced)
1/2 cup roasted cashews
4 tablespoons oil (for frying)

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.

CHICKEN CASHEW AND NOODLE STIR-FRY

Chicken Cashew and Noodle Stir-Fry image

From Australian BH&G Diabetic Living. As the DH cooks most of the stir-frys in this household (I do all the prep) I'm hoping to get him to give this one a try so saving here (easier to print out the recipe than using the magazine), though would make some minor changes for allergy reasons. Please note that they usually do not specify brands in their recipes unless they feel they are integrate to the nutritional count.

Provided by ImPat

Categories Chicken Breast

Time 45m

Yield 4 main meals, 4 serving(s)

Number Of Ingredients 14

Ingredients

440 g egg noodles (packet Wokka thin egg style shelf fresh noodles specified)
2 tablespoons honey
1 tablespoon reduced sodium soy sauce
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon olive oil
500 g chicken breast fillets (lean trimmed of fat ad cut into thin strips)
1 red onion (cut into thin slivers)
250 g snow peas (halved diagonally)
1 red capsicum (large cut into strips, bell pepper)
1 green capsicum (large cut into strips, bell pepper)
2 carrots (large cut into short thin sticks, julienned)
2 garlic cloves (minced)
2 tablespoons water
1/3 cup roasted cashews (unsalted to serve, personally I'd use more)

Steps:

Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside.
Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside.
Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate.
Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok.
Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender.
Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).