Cashew Chicken

Cashew Chicken takes around 30 minutes from beginning to end. This recipe serves 6 and costs $5.56 per serving. This main course has 736 calories, 105g of protein, and 27g of fat per serving. This recipe from Foodnetwork requires sesame oil, fresh ginger, green bell pepper, and vegetable oil. 10592 people have tried and liked this recipe. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. Dark Chocolate Cashew Pudding with Candied Cashew Crunch, Asian Salad with Cashew Dressing and Cashew Butter Cookies, and Cashew Chicken are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside. Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute. Serve garnished with the scallions and cilantro.

 

Step by step:

1. Watch how to make this recipe.

2. In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.

3. Season the chicken with salt and pepper.

4. Heat the vegetable oil in a large skillet over medium-high heat.

5. Add the chicken and saute until cooked through, 5 to 7 minutes.

6. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits.

7. Add the reserved soy mixture and cook until the mixture boils, about 1 minute.

8. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet.

9. Add the cashews and water chestnuts.

10. Add 1/4 cup water to thin the sauce. Cook for another minute.

11. Serve garnished with the scallions and cilantro.

Nutrition Information:

covered percent of daily need

 

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