How To make Chicken& Cashews
1 1/2 lb Chicken Breast -- boneless
CUT INTO 1-IN.PIECES SALT & PEPPER TO TASTE 1/4 ts CORNSTARCH
1 tb DRY SHERRY
EGG 2 c OIL
GREEN PEPPER,CUBED IMPERIAL SAUCE: Hosin Sauce 1 c Cashews raw
1 c Water Chestnuts -- sliced
Marinate chicken breasts 30 min. in salt, pepper, cornstarch,sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened slightly. Add nuts,chicken & vegetables, stirring everything together until well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili peppers, it is reddish-brown in color & is creamy & sweet. If it's too thick to spread, thin w/ some sesame oil.
How To make Chicken& Cashews's Videos
Chicken and cashew nuts recipe -Cooking with Poo
Chicken and cashew nuts recipe -Thai cooking with Poo
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Skinny Cashew Chicken and Vegetable Stir Fry Recipe - Easy Healthy Chicken Stir Fry
OMG delicious Stir fry just got easy with this skinny (Healthy) cashew chicken and vegetable stir fry. you cant believe how easy this stir fry recipe is; it is o so delicious and a healthy chicken stir fry recipe that is packed with amazing flavor and full of yummy healthy vegetables.. Add this amazing skinny cashew chicken and vegetable stir fry recipe to your healthy menu, and you will never go back!!!
Get the red cast iron pan here:
INGREDIENTS
2 Large chicken breast
2 Tbs corn starch
salt and pepper to taste
2 cloves garlic
1 Tbs chopped ginger
1/4 tsp red pepper flakes
2 red bell pepper
1 yellow bell pepper
12 oz broccoli florets
1/4 cup chopped spring onions
3 Tbs soy sauce
3 Tbs rice vinegar
3 to 4 Tbs honey
1/3 cup unsalted cashew
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I found this recipe on pinterest and I tweaked it to my liking..I got the recipe idea here
Cashew Chicken Takeaway style
INGREDIENTS:
600 g boneless chicken breasts
2 tbsp Cornflour
1 tsp Salt and pepper
2 tbsp of Light Soya Sauce
1 tsp Sesame Oil
3 tbsp Vegetable Oil
.
1 Cup Red bell pepper
1 Large white onions
1/2 Cup Celery
1 tbsp Chopped Garlic
4/5 Ginger Slices
3 tbsp vegetable oil
1/2 cup toasted cashews
2 tbsp Vegetable Oil
Stir fry sauce:
1/3 cup Chicken Stock
1 tbsp Dark soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp brown sugar
1 tbsp rice vinegar / Lemon Juice
1 tsp White pepper
1/2 cup Green onions optional
….
Cut the chicken breast into small cubes, add all ingredients, sesame oil, light soya sauce, salt and pepper and cornflour, mix to combine then leave the chicken to marinate for 30 minutes while you prep the other ingredients.
Make the stir fry sauce. Add all the ingredients in to a jug, mix to combine and set aside.
Heat up 2 tbsp of oil in a wok, add cashew ,and roast until slightly brown.
Heat up 3 tbsp of oil in a same wok over medium-high heat, add chicken pieces and cook until brown. You can work in batches if the chicken doesn’t fit in one go. Take out the browned chicken and set aside.
In the same wok, heat up a 3 tablespoon of vegetable oil, add chopped garlic and sliced ginger. Sauté until fragrant. Add chopped bell pepper, celery and sliced onions and stir fry for about 2 minutes.
Add chicken continue to stir fry for another minute or two.
Add the stir fry sauce and simmer for about another 2/3 minute or until the sauce thickens.
Add Roasted Cashews and mix.
Finish off with chopped green onions , give it a mix. Turn off the heat and serve immediately with rice. Enjoy!
Love Cashews? Try my 30-min. Easy Cashew Chicken
For recipe click link below. Then click Jump to Recipe at the top of the blog post for exact measurements:
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