Chinese Chicken Cashew Nuts Stir Fry Recipe
Learn How to Make Chinese Cashew Nuts Chicken Stir Fry Recipe
Please like, share, comment and/or subscribe if you would like to see new future recipes or support our channel.
#chickencashew #chickencashewnut #sueandgambo #cashewstirfry
Make Chinese Diner Cashew Chicken - Better & Cheaper
My dad used to order cashew chicken at our usual Chinese restaurant. Here's my take on this nostalgic dish.
** Chinese Homestyle COOKBOOK! ** Amazon
** SUPPORT THE CHANNEL & WRITTEN RECIPE ACCESS ** Patreon
** FLO'S AMAZON GEAR PAGE **
** FLO'S KITCHEN GEAR **
Butane Torch - Amazon -
Joule Sous Vide - Amazon -
Foodsaver Sealer - Amazon -
Stasher Silicone Bag - Amazon -
Butane Burner - Amazon -
Butane Canisters - Amazon -
Evo Oil Spayer Bottle - Amazon -
Philips Air Fryer - Amazon -
Instant Pot IP-DUO Plus60 - Amazon -
Libbey Mini Glass Jars - Amazon -
Edlund Stainless Tongs - Amazon -
Microplane Coarse Grater - Amazon -
Microplane Fine Grater - Amazon -
Lodge Cast Iron Skillet - Amazon -
Wusthof Chef's Knife - Amazon
Wusthof Santoku Knife - Amazon -
Lansky Knife Sharpener - Amazon -
Stainless Steel Scraper - Amazon -
Pepper Mill - Amazon -
OXO Garlic Press - Amazon -
OXO Can Opener - Amazon -
Silicone Spatula - Amazon -
Oil Dispenser - Amazon -
** CHAPTERS **
0:00 - Introduction
0:27 - Prepare & marinate chicken
2:26 - Prepare vegetables
3:58 - Make sauce
4:54 - Toast cashews
5:48 - Cook chicken
6:48 - Cook vegetables
8:20 - Add chicken & sauce
9:21 - Add cashews
9:45 - Plate food
10:13 - thetaste
11:24 - Flo's thoughts
** FLO'S APRON **
#simpleordinaryjoyful #flolum #cashewchicken
DISCLAIMER: This description contains affiliate links. When you click on one of the product links, we’ll receive a small commission. This helps support the channel and allows us to make more videos like this. Thank you for your support!
** DUDE'S CHANNEL **
** LET’S CONNECT! **
Facebook -
Instagram -
Blog/Website -
Pinterest -
Twitter -
How To Make Sticky Cashew Chicken (Step-by-Step Video)
Crispy chicken smothered in a sticky sweet and savoury sauce with crunchy cashews. I use the 'one bowl method' to coat the chicken (rather than dipping in separate bowls of egg, cornflour and seasoning) and it works brilliantly!
Serve this for Friday night dinner and you won't be disappointed.
It also reheats really well - so you can make ahead too!
Free printable recipe is available on our site:
Ingredients:
Chicken:
6 skinless boneless chicken thighs, chopped into bite size pieces
1 small egg
4 tbsp cornflour
½ tsp paprika
¼ tsp salt
¼ tsp white pepper
Oil for shallow frying about 120ml (½ cup)
For the sauce:
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 cloves garlic peeled and minced
3 tbsp hoisin Sauce
2 tbsp light brown sugar
1 tbsp sesame oil
120 ml (½ cup) chicken stock
Also:
140 g (1 cup) cashew nuts
Small bunch spring onions (scallions) chopped on the diagonal
1 tsp sesame seeds
Pinch of chilli flakes
Instructions:
1. Place the chicken in a bowl with the egg and mix together to coat. Drain off any excess egg from the bowl and discard.
2. Add the cornflour, paprika, salt and white pepper to the bowl with the chicken and mix together. You should end up with a sticky coating on your chicken.
3. Heat the oil in a large frying pan or wok, over a medium-high heat, until hot.
4. Add the chicken, and stir fry until golden. This should take about 7-8 minutes. You might need to do this in two batches, depending on the size of your pan.
While the chicken is cooking, make the sauce.
5. Place the cornflour, light and dark soy sauce, garlic and hoisin sauce in a bowl and mix together until the cornflour is absorbed.
6. Add the light brown sugar, sesame oil and chicken stock to the bowl and stir together until combined. Put to one side.
7. When the chicken is cooked through, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
8. Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
9. Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the remaining spring onions, the sesame seeds and a pinch of chilli flakes.
Notes:
Can I make it ahead?
This recipe does taste best when cooked and served right away, but I've also made it ahead several times and it reheats really well. The chicken will retain some some crunch, but won't be quite a crunchy as if it was freshly cooked.
You can make ahead in two ways:
Method 1 - Make the whole recipe:
Make the cashew chicken, then cool, cover and refrigerate for up to a day.
Reheat in a pan over a medium heat, stirring regularly until the chicken is hot throughout. This should take about 10 minutes.
You may need to add a splash of stock or water to loosen the sauce when reheating.
Method 2 - Prep the sauce and cook the chicken, then assemble and heat:
Make the sauce ahead (no need to heat it) and cover.
Cook the chicken, then cool, cover and refrigerate for up to a day.
When ready to cook, fry the chicken in a tablespoon of oil over a medium heat for 5-6 minutes to heat through.
Turn up the heat to high and pour in the sauce. Stir together and allow to bubble, then add the cashews and spring onions and stir together to coat.
Ingredient swaps
Swap out the chicken for pork (use thin slices of pork tenderloin or fillet)
Add a splash of hot chilli sauce (such as sriracha) for a heat kick
Add veggies, such as green beans, small pieces of broccoli or peppers. Fry them in the pan in a drizzle of oil for a few minutes, then add the sauce, chicken and cashews.
How to scale up and scale down this recipe
You can scale up or down the recipe using the same ingredient ratios.If scaling up, you will likely need to cook the chicken in 2 or 3 batches, so the cooking time will take longer.
#CookingShow #Recipe #fakeaway
Cashew Chicken Recipe | ASIAN FLAVOURS
Cashew Chicken Recipe | ASIAN FLAVOURS
thai food
thai cashew chicken
thai cashew chicken recipe
cashew chicken
cashew chicken recipe
cashew chicken recipe thai
thai cashew chicken stir fry
thai chicken recipe
chicken cashew
chicken cashew recipe
cashew chicken thai style
asian flavours
Recipe
200 grams chicken breast
1/4 ts salt
1/4 tsp pepper
oil
SAUCE
1 tbsp oyster sauce
1 tsp light soy sauce
1/4 tsp dark soy sauce
1tsp sugar
1/4 tsp black pepper
2 tbsp water
50 Grams carrots
70 grams green capsicum
70 grams red capsicum
50 grams cashew nuts
1 tsp cornstach
2 tbsp water for cornstarch
2 tbsp cooking oil
MUSIC
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
Enjoy watching & happy cooking!
If you like this video please give it a thumbs up, don’t forget to SUBSCRIBE and hit the BELL icon to get notified when we upload new videos.
Would love to hear your comments & suggestions and don’t forget to like and share.
Subscribe our Youtube Channel:
Watch out for new uploads every 3-4 days!!
Thank you!
The BEST Chinese Cashew Chicken ~ Velveting Chicken ~ Stir Fry Recipe
This Chinese Cashew Chicken Stir Fry recipe is easy, delicious and comforting. I am velveting the chicken for tender and soft chicken pieces.. I love the crunch and flavor of the cashews. Forget Chinese food take out and make this yummy Chinese cashew chicken at home. It is the BEST! Enjoy.
#cashewchicken #chickenstirfry #chinesestirfry #chinesefood #chinesecashewchicken #chinesetakeout #chinesechicken #recipes #tesscooks4u
*****************************************
OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
How to Make Easy Chicken & Broccoli Casserole ~ Noodle Casserole Recipe
Best Chinese Kung Pao Chicken Stir Fry ~ Spicy Chicken Stir Fry Recipe
The Best Chinese Hot and Sour Soup ~ Classic Chinese Restaurant Hot Sour Soup Recipe
Singapore Fried Noodles Recipe ~ Easy Singapore Shrimp Chicken Stir Fry
Shrimp Black Fried Rice Recipe ~ Chinese Black Fried Rice Stir Fry
Asian Recipes by Tess Cooks4u
*****************************************
BEST Chinese Cashew Chicken Stir Fry Recipe
INGREDIENTS:
1 cup diced onion
1 cup diced bell pepper
2 stalks chopped celery
1 cup chopped snow peas
1 cup toasted cashew nuts
4-5 cloves minced garlic
1 tsp. minced ginger
chopped garden onion
oil
MARINADE:
1 pound thin sliced boneless chicken breast or thighs
1 tbsp. light soy sauce
1 tbsp. rice wine vinegar
1 egg white
2 tbsp. cornstarch
*Combine above ingredients. Refrigerate until ready to cook.
In a large sauce pan bring water to a low simmer.
Add chicken pieces and do not overcrowd. I did my chicken in two batches.
Give a light stir once or twice while cooking.
This will take about 3-4 minutes before the chicken is done. You will see the chicken start to float to the top. Once done remove from the pan and set to the side.
SAUCE:
1/2 cup water or broth
2 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. hoison sauce
1 tsp. sesame oil
1 tsp. cornstarch
*Mix above ingredients
In a medium high heat wok or skillet add oil, minced garlic and ginger.
Cook and stir for 20-30 seconds.
Add onions, bell peppers and celery. Cook and stir for 2-3 minutes.
Add snow peas, cook and stir for one minute.
Add toasted cashews and chicken, stir to combine.
Pour over sauce. Cook and stir for 1-2 minutes or until sauce thickens and everything is combined.
Serve and enjoy.
*****************************************
PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
Copper Chef 10 Inch Round Frying Pan With Lid
Pyrex Prepware 3-Piece Glass Mixing Bowl Set
Pyrex 3-Piece Glass Measuring Cup Set
Kikkoman Lite Soy Sauce
Panda Oyster sauce
I use the Kadoya Pure Sesame Oil
Lee Kum Kee Hoisin Sauce
Marukan Rice Vinegar 24 Oz.
Fresh Garlic
Fresh Whole Ginger Root
I use Jasmine Rice in my Asian stir frys.
*****************************************
Follow TESS COOKS4U on Social Media:
Please SUBSCRIBE to Tess Cooks4u:
YOUTUBE:
FACEBOOK:
WEBSITE:
STEEMIT:
TESS COOKS4U AMAZON STORE:
TESS COOKS4U PATREON:
EMAIL: tesscooks4u@gmail.com
*****************************************
腰果雞丁How to make: Chicken with Cashew Nuts : Sit Fry: Authentic Chinese Cooking
Retired Chef Fai, teach you how to make this, well known, favorite food that ordered by american dinner in an authentic chinese restaurant. Now, you can make this at home, and your love one & friends will like and enjoy this feast.
Below are the list of those ingredients. Thru the courtesy of Elise Xuereb, who also helps us type those list & create list of procedure. So, we can COPY-PASTE-PRINT the same.
Ingredients:
1 pound Boneless Chicken Thighs (cubed)
4 oz. pre - toasted and unsalted Cashew Nuts
1 tablespoon Minced Ginger
1 tablespoon Minced Garlic
1/2 of a Red Bell Pepper (diced)
1/4 Yellow Onion (diced)
2 stalks Celery
1 teaspoon cooking Rice Wine
2 tablespoons Light Soy Sauce for meat and 1 tablespoon for pre-mix sauce
1 teaspoon Sesame Oil for meat and 1 teaspoon for pre-mix sauce
Cooking oil (as needed)
1 teaspoon Sugar
1/4 cup Chicken Stock
1 pinch of White Pepper
1 teaspoon Corn Starch
Method:
1.Marinate: Add Rice Wine, Soy sauce and sesame oil to the chicken and mix.
2.Add corn starch to the mix and set aside for 30 minutes.
3.Make Pre-Mix: Sugar, Chicken Stock, soy sauce, sesame oil and white pepper.
4.Stir cashew nuts in a pan with the cooking oil.
5.Remove from pan and set aside.
6.Add 3 tablespoons of cooking oil.
7.Stir fry half of the ginger and garlic until fragrant.
8.Add 1/3 of our marinated meat.
9.Stir fry for 5-6 minutes until cooked.
10.Remove when cooked and stir fry the rest and set aside.
11.Add 2 tablespoons of cooking oil to the pan.
12.Stir fry the remaining ginger and garlic.
13.Add all vegetables: Red bell pepper, yellow onions and celery.
14.Stir fry for 5 minutes, then put the cooked chicken with the vegetable mix.
15.Add the Pre-mix sauce done in Step 3.
16.Add cashew nuts.
17.Add to serving plate