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:

2/3 cup cashews

1/3 cup chicken broth

about 2-4 cups cooked quinoa (1/2-1 cup uncooked quinoa) or rice

1 Tbsp cornstarch

2 tsp fresh ginger, peeled & grated

5 cloves garlic, minced

3 Tbsp hoisin sauce

1 Tbsp honey

steamed veggies

1 tsp olive oil

1/2 cup onion, diced

1 Tbsp rice vinegar

salt & pepper, to taste

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 Tbsp soy sauce

Equipment:

bowl

frying pan

measuring cup

whisk

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:

Quickview
560k Calories
48g Protein
17g Total Fat
53g Carbs
52% Health Score
Limit These
Calories
560k
28%

Fat
17g
27%

  Saturated Fat
3g
20%

Carbohydrates
53g
18%

  Sugar
10g
12%

Cholesterol
109mg
36%

Sodium
961mg
42%

Get Enough Of These
Protein
48g
97%

Vitamin B3
19mg
100%

Vitamin A
4678IU
94%

Selenium
62µg
90%

Vitamin B6
1mg
83%

Phosphorus
704mg
70%

Manganese
1mg
67%

Magnesium
196mg
49%

Copper
0.83mg
42%

Potassium
1214mg
35%

Fiber
7g
31%

Vitamin B1
0.43mg
29%

Vitamin B5
2mg
28%

Iron
4mg
26%

Zinc
3mg
25%

Vitamin B2
0.41mg
24%

Folate
85µg
21%

Vitamin C
15mg
19%

Vitamin E
1mg
9%

Vitamin K
8µg
8%

Calcium
73mg
7%

Vitamin B12
0.35µg
6%

Vitamin D
0.17µg
1%

covered percent of daily need
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Related Videos:

Cashew Chicken - Leftover Chicken with Cashews in Spicy, Sweet & Sour Sauce

 

Beth's Cashew Chicken Recipe

 

Fruity Cashew Chicken Pasta Salad

 

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