Cashew Chicken

Cashew Chicken takes approximately 45 minutes from beginning to end. One portion of this dish contains roughly 49g of protein, 18g of fat, and a total of 561 calories. For $3.0 per serving, you get a main course that serves 4. This recipe from Cooking Ala Mel requires fresh ginger, rice vinegar, cooked quinoa, and cornstarch. 1107 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is awesome. Users who liked this recipe also liked Dark Chocolate Cashew Pudding with Candied Cashew Crunch, Asian Salad with Cashew Dressing and Cashew Butter Cookies, and Cashew Chicken.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, toss the chicken pieces with one tablespoon of cornstarch, until evenly coated. Heat the olive oil in a large skillet over medium high heat, and cook the chicken until no longer pink (you can do half of the chicken at a time, dividing the oil in half, if you don't have a large enough skillet). Season with salt and pepper. Transfer to a plate, and set aside.Heat one teaspoon of olive oil in the skillet over medium heat, and add the onion, garlic, ginger, and cashews, sautéing until the cashews are golden and the onion is translucent. Whisk the chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, and half tablespoon of cornstarch together in a measuring cup. Pour the sauce into the cashew mixture in the skillet, and heat, while stirring, until the sauce thickens.Add the chicken back into the skillet, and stir until the chicken is evenly coated with the sauce. Remove from heat, and season with salt and pepper, to taste.Serve over cooked quinoa or rice with steamed vegetables and a sprinkle of red pepper flakes on top, if using.

 

Step by step:

1. In a large bowl, toss the chicken pieces with one tablespoon of cornstarch, until evenly coated.

2. Heat the olive oil in a large skillet over medium high heat, and cook the chicken until no longer pink (you can do half of the chicken at a time, dividing the oil in half, if you don't have a large enough skillet). Season with salt and pepper.

3. Transfer to a plate, and set aside.

4. Heat one teaspoon of olive oil in the skillet over medium heat, and add the onion, garlic, ginger, and cashews, sautéing until the cashews are golden and the onion is translucent.

5. Whisk the chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, and half tablespoon of cornstarch together in a measuring cup.

6. Pour the sauce into the cashew mixture in the skillet, and heat, while stirring, until the sauce thickens.

7. Add the chicken back into the skillet, and stir until the chicken is evenly coated with the sauce.

8. Remove from heat, and season with salt and pepper, to taste.

9. Serve over cooked quinoa or rice with steamed vegetables and a sprinkle of red pepper flakes on top, if using.

Nutrition Information:

covered percent of daily need

 

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