Best Restaurant Style Chinese Cashew Chicken Recipes
CHINESE RESTAURANT GINGER CASHEW CHICKEN
Posting so I don't lose the recipe, no idea where I got it. I've made it many times and it's the best Chinese Chicken in a town where there are no Chinese restaurants! Some quantities are iffy, the original recipe didn't specify.
Provided by Carol in Cabo
Categories Asian
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tbs. oil in wok or skillet over high heat. Add onions and cook until tender. Add garlic and ginger and cook until onions are golden brown. Add chicken and celery and cook until chicken is cooked through, about 5 minutes. Transfer to platter.
- Add remaining oil. Add flour and stir until turning brown. Mix in broth, soy,and mustard. Boil until thickened. Add in chicken and broccoli, turning to coat. Mix in cashews and cook until heated through.
- Transfer to platter and serve with rice.
CASHEW CHICKEN
An authentic tasting oriental dish that can be prepared at home. This is a restaurant quality dish. Be prepared to share this recipe with others.
Provided by Dawn399
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
- In a bowl, combine cornstarch, sugar, and salt.
- Toss the chicken with cornstarch mixture.
- Heat a wok or frying pan to a high heat and add cooking oil.
- When oil is hot add chicken.
- Add gingeroot, garlic and onion.
- Stir fry mixture until chicken is cooked through and opaque.
- Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
- Continue to stir fry until tender crisp.
- Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
- Add the cashews and serve immediately over a bed of white rice.
Nutrition Facts : Calories 1079.2, Fat 60, SaturatedFat 12.7, Cholesterol 139.2, Sodium 1774.1, Carbohydrate 78.5, Fiber 5.2, Sugar 25.8, Protein 59.6
CASHEW CHICKEN
This is the cashew chicken dish I served when I owned my restaurant. It's adapted from "The Chinese Menu Cookbook" by Hush and Wong.
Provided by tgobbi
Categories Chicken Breast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- *Hoisin sauce is available in Asian markets.
- It's made with beans, flour, garlic, etc.
- This is the stuff they serve with mu shu pork that they call plum sauce.
- It is, in fact not plum sauce and doesn't look or taste anything like plum sauce.
- Marinade (10- 20 minutes).
- Sub other vegetables if you want.
- Heat the oil in wok; carefully add chicken and stir unti just cooked.
- (This shouldn't take more than 90 seconds to two minutes).
- Remove to a sieve and let the oil drain into a bowl.
- Reheat the wok and add a tablespoon or two of the oil.
- Stir fry the vegetables until just cooked.
- Return chicken; stir in hoisin adding a little chicken stock if too dry.
- Stir in nuts& sesame oil.
- Serve immediately with steamed rice.
- Note: this dish doesn't have a lot of gravy, just the hoisin that coats the chicken and vegetables.
Nutrition Facts : Calories 1543.2, Fat 144, SaturatedFat 22, Cholesterol 166.1, Sodium 1675.8, Carbohydrate 32.5, Fiber 3.3, Sugar 9.1, Protein 34.8
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