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Cashew Chicken

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Ingredients

Adjust Servings:
1 tablespoon reduced sodium soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1/2 teaspoon sesame oil
1 egg white lightly beaten
1 1/4 lbs boneless chicken breasts cut into 1 inch dice
1/4 cup green onion cut into 1 1/2 inch pieces then thinly sliced lengthwise to form thin strips
1 tablespoon garlic clove minced

Nutritional information

457.5
Calories
231g
Calories From Fat
25.7g
Total Fat
5.6 g
Saturated Fat
90.8mg
Cholesterol
713.9mg
Sodium
15.2g
Carbs
1.7g
Dietary Fiber
5.3g
Sugars
35.1g
Protein
272g
Serving Size (g)
4
Serving Size

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Cashew Chicken

Features:
    Cuisine:

    A spicy, marinated chicken stir fry. use an ingredient called chili paste found in Asian markets but you could also use something called chili garlic sauce or a Siracha type sauce. Just taste the sauce before adding because they can vary wildly in heat and spice level; adjust to your taste. Serve over plain white rice if desired.

    • 62 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cashew Chicken, A spicy, marinated chicken stir fry. use an ingredient called chili paste found in Asian markets but you could also use something called chili garlic sauce or a Siracha type sauce. Just taste the sauce before adding because they can vary wildly in heat and spice level; adjust to your taste. Serve over plain white rice if desired., Very tasty and forgiving recipe. In the middle of preparing dinner, I discovered I had no red bell pepper, and found a can of diced jalapenos as a substitute; the taste was good, but spicier than we normally eat, and the small green dice didn’t add the same color contrast for presentation. used a 5-qt. All-Clad deep frying skillet, and I had to use more oil for coverage. Even so, the chicken pieces and marinade created a thick crust on the skillet as they sat on high heat for 2 minutes. The crust built up until the sauce was added at the end, but the fond made the sauce very dark. I plan to make this again with 1) a red bell pepper and 2) a nonstick saute pan, and see how that works out. I served this with Recipe #493322 and fruit cocktail (very fortunate relief to the spiciness I created!).


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    Steps

    1
    Done

    Prepare Marinade by Whisking Together Soy Sauce, Sherry, Cornstarch, Sesame Oil and Egg White. Add Chicken, and Refrigerate 30 Minutes.

    2
    Done

    Meanwhile Combine Green Onions, Garlic, Ginger and Chili Paste in a Small Dish. Combine Sauce Ingredients in a Small Jar and Shake to Combine.

    3
    Done

    Heat a 12-Inch Skillet (or Wok) Over High Heat Until Searing Hot. Add 1 Teaspoon Oil, Then Half the Chicken. Cook, Without Stirring, 2 Minutes. Stir Fry Another 2 Minutes. Remove from Pan (it May not Be Cooked Through); Set Aside. Repeat With Another Teaspoon of Oil and Remaining Chicken.

    4
    Done

    Warm Cashews in a Small Skillet Over Low Heat; Do not Allow to Burn.

    5
    Done

    Add Remaining 1 Teaspoon Oil to Skillet or Wok. Add Green Onion Mixture; Stir-Fry 30 Seconds. Add Bell Pepper. Saut Until Just Crisp-Tender, 2 to 3 Minutes.

    6
    Done

    Return Chicken to Pan Stir Fry to Combine. Shake Sauce and Add to Pan. Cook Until Sauce Thickens Slightly. Add Cashews; Toss Gently and Serve.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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