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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Cashew Chicken, another great dish to go with rice. Do you prefer it with or without sauce? 腰果鸡丁
#cashewChicken #ChickenStirFry #StirFry #腰果鸡 #炒鸡肉
Cashew Chicken is very popular stir-fry dish. In addition to bell peppers, other vegetables such as carrots, celery or cucumber can be used. The sweet and sour sauce has a great balance. It is easy to make and enjoy at home.
Ingredients:
1 chicken breast (or chicken thighs), diced
1/2 green bell pepper, diced
1/2 red bell pepper, dices
sliced white part of 2 green onions
ginger slices
3 cloves garlic, sliced
a handful roasted cashew nuts
For the sauce:
2 tsp potato or corn starch
2 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp sugar
1 tsp dark vinegar
1/4 cup water
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Zojirushi Rice Cooker
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Carbon steel wok
Cutting Board
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Emojoy 15 Piece Knife Set
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Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
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Vermicelli Bean Threads
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Cashew Chicken Recipe | How to make cashew chicken stir fry
Cashew chicken is a quick and delicious homemade Chinese stir fry recipe made with simple everyday ingredients. This recipe is family-friendly, affordable and might just give your usual Chinese takeout a run for its money. Let me show you how to make it in easy steps. Enjoy!
#cashewchicken #cashewchickenrecipe
Printable cashew chicken recipe:
Ingredients
600 g Skinless boneless chicken breasts substitute with boneless skinless chicken thighs
1 ½ tbsp Cornflour
Salt and pepper
2 Red and green bell peppers
1 small white onions
3 tbsp vegetable oil
½ cup toasted cashews
Stir fry sauce
1/3 cup light soy sauce
1 tbsp dark soy sauce
1/3 cup oyster sauce
1 tbsp sesame oil
1 tbsp cornflour
2 tbsp hot sauce skip this if you don’t like spicy food
1 tbsp brown sugar this is optional but I use it sometimes to balance out the saltiness from the soy sauce
1 tbsp rice wine vinegar use mirin or Chinese wine if that is what you have.
music: Filmora library
Instant Pot Cashew Chicken
Made with pantry staples, this Instant Pot Cashew Chicken comes together quickly and easily! Just as delicious as take-out, this homemade cashew chicken is so flavorful and cooked faster than heading out to the restaurant.
Full Recipe:
You are going to love this easy pressure cooker chicken recipe! It’s healthy, simple, and made in less than 30 minutes. This delicious cashew chicken is a family favorite that I often make, as it’s one of those recipes that require minimal effort.
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Cashew Chicken Better Than Take Out - Make Chinese Food at Home
#chinesefood #cashewchicken #chickenwithcashews
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Broken Reality Kevin MacLeod (incompetech.com)
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BETTER THAN TAKEOUT - Chicken and Cashew Nuts Recipe
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Today we are making Cashew chicken - a popular stir fry originating in the Zhejiang province of China. It is quick and easy. No cooking skills are required, and it tastes better than takeout.
INGREDIENTS (Serves 2 people)
To marinate the chicken
400g / 14oz of chicken breast
1/4 tsp of salt
1/4 tsp of baking soda
White pepper to taste
2 tsp of cornstarch
1 tsp of dark soy sauce (Amazon Link -
For the sauce
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of hoisin sauce (Amazon Link -
1/2 tbsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
3 tbsp of water
1.5 tsp of cornstarch
To stir fry
3 tbsp of vegetable oil
1/2 cup of cashew
10 cloves of garlic, cut in halves
1/2 inch of ginger, sliced thinly
3 scallions, diced and separate the white and green part
70g / 2.5 oz of bell pepper
70g / 2.5 oz of green bell pepper
70g / 2.5 oz of carrot
A splash of water as needed
INSTRUCTIONS
Slice the chicken breast into 2/3-inch thick strips, then dice into 2/3-inch cubes.
Marinade the chicken with salt, baking soda, white pepper, cornstarch, dark soy sauce, and Chinese cooking wine. Set it aside for 15 minutes.
Combine soy sauce, oyster sauce, hoisin sauce, dark soy sauce, five-spice powder, water, and cornstarch in a bowl and stir until there are no lumps. Set it aside.
Peel 10 cloves of garlic and cut them into halves; Slice the ginger thinly; Dice the scallions and separate the white and green parts;
Cut the red and green bell pepper into small diamond shapes. Cut the carrot into 2/3-inch bite size pieces. Different color of vegetables makes this dish pretty in presentation. However, feel free to switch them with whatever you have in your kitchen.
Add oil and cashew to the wok and stir over medium heat for 1 minutes or until the nuts are slightly golden. Remove the cashew from the wok, but leave the oil behind. You can switch the cashew to walnut, pecan, or peanut.
Turn the heat to high and add the marinated chicken. Stir for 3 minutes or until the chicken is nicely charred. Remove the chicken from the wok but leave the oil behind.
Add garlic, ginger, diced white part of the scallions, and carrot to the same wok. Stir until fragrant. Add a splash of water and cover the vegetables with a lid and wait for a couple of minutes to allow the steam to cook the carrot through.
Add the red and green bell pepper, pour in the sauce, introduce the chicken back to the wok, and stir well. If the wok looks dry, you can add another splash of water to help to mingle everything.
Before serving, add the nuts and diced green part of the scallions and toss thoroughly.
Serve with white rice or noodles.