How To make CASHEW CHICKEN
Ingredients
2
teaspoon
cornstarch
1
cup
chicken broth
2
tablespoon
cornstarch
2
tablespoon
soy sauce
2
pound
chicken breast, skinned
4
oil, tbl - approx.
2
each
celery stalk, thinly sliced
2
pound
green beans, 1/2 inch slices
2
each
carrot, 1/4 inch slices
1
each
onion, small, 1/4 inch slices
2
each
garlic clove, minced/pressed
4
tablespoon
water
2/3
cup
cashews, roasted
Directions:
Mix the cornstarch with chicken broth and set aside.
Cut skinned and boned chicken into matchstick-size pieces. Combine the
ingredients for the 'chicken mixture' ( cornstarch, soy, and chicken). Mix
well to coat chicken thoroughly; set aside.
Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is
hot, add chicken mixture. Stir fry until chicken is opaque (about 3
minutes). Remove chicken from the wok and set aside.
Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans,
carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3
minutes or until veggies are just tender-crisp.
Return chicken and chicken broth mixture to pan. Stir until liquid boils
and thickens (about 1 minute). Stir in most of the cashews. Garnish with
the remaining cashews.
How To make CASHEW CHICKEN's Videos
Creamy Cashew Chicken - Easy Chicken Curry - Food Wishes
Learn how to make Creamy Cashew Chicken! This easy to make creamy chicken curry recipe is completely dairy-free (expect for the butter), but that’s not why you should make it. Despite using a cashew-based cream instead of regular heavy cream, this curry is so rich and satisfying, and you might not even care it’s better for you, and possibly the cows. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this great Creamy Cashew Chicken recipe!
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15 Minute Cashew Chicken Recipe That Will Change Your LIFE!
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Thai Cashew Chicken
Thai-style chicken stir fry with layers of smokey, spicy and savoury flavours - a Wok Wednesday treat!
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REZEPT: Thai Cashew Chicken | scharfes gebratenes Hühnerfleisch mit Gemüse | Thailändisch kochen
Thai Cashew Chicken ist ein scharfes Wok/ Pfannengericht. Das thailändische gebratene Hühnerfleisch mit Cashewkernen und Gemüse ist einfach zu kochen und schmeckt sehr lecker. Im Video zeige ich euch mein Rezept dazu mit einer Schritt-für-Schritt-Anleitung.
Zutaten für 3 bis 4 Portionen:
- 400 g Hühnerfleisch (Brust oder Schenkel)
- 70 g Cashewkerne (ungesalzen)
- 4 Knoblauchzehen
- 1 Zwiebel
- 3 Lauchzwiebel
- 1 kleine oder 1/2 große Karotte
- 1/2 Paprika (gelb oder rot)
- 40 g Zuckerschoten
- 5 getrocknete Chilischoten *
Für die Marinade:
- 1/2 TL Salz
- gemahlener weißer Pfeffer
- 1 TL helle Sojasauce *
- 1 EL Speisestärke
Für die Sauce:
- 1,5 EL helle Sojasauce *
- 1 EL dunkle Sojasauce *
- 1 EL Austernsauce *
- 1 EL Fischsauce *
- 2 EL Reisessig *
- 2 EL Honig oder 1 EL Palmzucker *
- 2 TL Chilipaste (Thai Chili Paste *, Sambal Oelek *)
- 80 ml Hühnerbrühe oder Wasser
- 1 gehäufter TL Speisestärke
Sonstiges:
- Reis (z.B. Jasminreis)
- Rapsöl oder Sonnenblumenöl zum Braten
- geröstete Sesamkerne * und Lauchzwiebeln zum Garnieren
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BETTER THAN TAKEOUT - Cashew Chicken!
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My new cashew chicken recipe is the best one I've made yet! This video is my ultimate guide for how to make the best possible cashew chicken at home. I've given you every tip, every trick that I use to maximize the deliciousness of this dish. Follow these tips and it'll be the best Thai cashew chicken you've ever had from any restaurant!
00:00 intro
00:33 Prepping the chicken
01:39 Cashew Chicken Sauce
02:34 Prepping vegetables and cashews
03:33 Making fried chilies
04:53 Cooking cashew chicken
10:11 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Cashew Chicken Recipes
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