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    You are in: Home / Chinese / Cashew Chicken Recipe
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    Cashew Chicken

    Cashew Chicken. Photo by KateL

    1/1 Photo of Cashew Chicken

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    threeovens's Note:

    A spicy, marinated chicken stir fry. I use an ingredient called chili paste found in Asian markets but you could also use something called chili garlic sauce or a Siracha type sauce. Just taste the sauce before adding because they can vary wildly in heat and spice level; adjust to your taste. Serve over plain white rice if desired.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade and chicken

    Aromatics

    • 1/4 cup green onion, cut into 1 1/2 inch pieces, then thinly sliced lengthwise to form thin strips
    • 1 tablespoon garlic clove, minced
    • 1 tablespoon fresh ginger, minced (or grated)
    • 1 teaspoon chili paste (see recipe description)

    Sauce

    Directions:

    1. 1
      Prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg white. Add chicken, and refrigerate 30 minutes.
    2. 2
      Meanwhile combine green onions, garlic, ginger and chili paste in a small dish. Combine sauce ingredients in a small jar and shake to combine.
    3. 3
      Heat a 12-inch skillet (or wok) over high heat until searing hot. Add 1 teaspoon oil, then half the chicken. Cook, without stirring, 2 minutes. Stir fry another 2 minutes. Remove from pan (it may not be cooked through); set aside. Repeat with another teaspoon of oil and remaining chicken.
    4. 4
      Warm cashews in a small skillet over low heat; do not allow to burn.
    5. 5
      Add remaining 1 teaspoon oil to skillet or wok. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Sauté until just crisp-tender, 2 to 3 minutes.
    6. 6
      Return chicken to pan stir fry to combine. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews; toss gently and serve.

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    Ratings & Reviews:

    • on March 30, 2014

      45

      Very tasty and forgiving recipe. In the middle of preparing dinner, I discovered I had no red bell pepper, and found a can of diced jalapenos as a substitute; the taste was good, but spicier than we normally eat, and the small green dice didn't add the same color contrast for presentation. I used a 5-qt. All-Clad deep frying skillet, and I had to use more oil for coverage. Even so, the chicken pieces and marinade created a thick crust on the skillet as they sat on high heat for 2 minutes. The crust built up until the sauce was added at the end, but the fond made the sauce very dark. I plan to make this again with 1) a red bell pepper and 2) a nonstick saute pan, and see how that works out. I served this with Rice With Coconut Milk and fruit cocktail (very fortunate relief to the spiciness I created!).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2009

      45

      I am new to cooking with a wok but I made a special trip to the store to buy these ingredients and we loved it. Very easy to make. If I can do it you can too!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cashew Chicken

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 457.4
     
    Calories from Fat 231
    50%
    Total Fat 25.7 g
    39%
    Saturated Fat 5.6 g
    28%
    Cholesterol 90.8 mg
    30%
    Sodium 713.9 mg
    29%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.3 g
    21%
    Protein 35.1 g
    70%

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