Chicken Cashew nuts recipe || cashew nuts chicken || Chicken Cashew nuts
____Chicken Cashew nuts____
Ingredients you’ll need
One of the great things about this cashew chicken recipe is that the ingredients are pretty basic, and you should be able to find just about everything you need any at local supermarket.
_______A______
150 grams chicken breast, cut into bite sized pieces
Onion
Capsicum
Carrot
Zucchini
Garlic
Green chilli
Shitake mushroom
________B_____
__For chicken marination__
Pinch of ground white pepper
pinch of salt
1 tsp cooking oil
2 tsp cornflour
______C_____
___For Sauce___
5 tbsp ketchup.
1 tsp oyster sauce (mama sita)
2 tsp dark soy sauce ( lee kum kee)
1 tsp worcestershire (american garden)
2 tsp White vinegar
2 tsp sugar
2 tsp Honey
1 tsp spicy Red chilli sauce
______C_____
Spring onions
Roasted cashews
serve with Rice
chicken spring roll recipe__
chicken chowmein recipe__
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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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Cashew Chicken Recipes
#cashewchicken #chinesefoodrecipe #foodreview
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Make it BETTER than takeout.. Cashew Chicken Thai Style - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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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Dark Vinegar
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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.