Cashew Chicken

Cashew Chicken takes around 50 minutes from beginning to end. One serving contains 312 calories, 31g of protein, and 15g of fat. This recipe serves 4. For $1.99 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by Bake Your Day. 316 people have made this recipe and would make it again. If you have oyster sauce, green onions, garlic, and a few other ingredients on hand, you can make it. It works well as an affordable main course. 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 94%. This score is outstanding. Similar recipes are Dark Chocolate Cashew Pudding with Candied Cashew Crunch, Asian Salad with Cashew Dressing and Cashew Butter Cookies, and Cashew Chicken.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Marinate the chicken with the baking soda for 15 minutes. Rinse the chicken thoroughly with water and then dry the pieces. Ensure that the baking soda is completely rinsed off and that the chicken is dried well. Stir the cornstarch and rice vinegar and toss with the chicken and let marinate for another 15 minutes.Whisk the sauce ingredients together and set aside.Heat a large skillet or wok with 1 Tb. canola oil and stir fry the chicken meat until its white and just underdone, about 3 minutes. Dish out and set aside.Add another tablespoon of cooking oil to the pan and add the ginger, mushrooms, peppers and yellow onion. Stir fry until the peppers are aromatic and add the chicken back in along with the green onions, garlic and cashews. Stir and let cook for 2-3 minutes more.Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt and pepper to taste. Remove from heat and let sit for 1-2 minutes. The sauce will thicken. Garnish with more green onions and cashews, if desiredCassie's Notes:Substitute any vegetables that you have on hand for the stir-fry. I like to add fresh green beans, broccoli, red peppers and water chestnuts to this dish.I serve brown rice along side the cashew chicken.

 

Step by step:

1. Marinate the chicken with the baking soda for 15 minutes. Rinse the chicken thoroughly with water and then dry the pieces. Ensure that the baking soda is completely rinsed off and that the chicken is dried well. Stir the cornstarch and rice vinegar and toss with the chicken and let marinate for another 15 minutes.

2. Whisk the sauce ingredients together and set aside.

3. Heat a large skillet or wok with 1 Tb. canola oil and stir fry the chicken meat until its white and just underdone, about 3 minutes. Dish out and set aside.

4. Add another tablespoon of cooking oil to the pan and add the ginger, mushrooms, peppers and yellow onion. Stir fry until the peppers are aromatic and add the chicken back in along with the green onions, garlic and cashews. Stir and let cook for 2-3 minutes more.

5. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce.

6. Add salt and pepper to taste.

7. Remove from heat and let sit for 1-2 minutes. The sauce will thicken.

8. Garnish with more green onions and cashews, if desired

9. Cassie's Notes:Substitute any vegetables that you have on hand for the stir-fry. I like to add fresh green beans, broccoli, red peppers and water chestnuts to this dish.I serve brown rice along side the cashew chicken.

Nutrition Information:

covered percent of daily need

 

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