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

    Average Rating:

    2 Total Reviews

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    • on March 30, 2014

      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!).

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    • on June 01, 2009

      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!!

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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
    Total Fat 25.7 g
    Saturated Fat 5.6 g
    Cholesterol 90.8 mg
    Sodium 713.9 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 1.6 g
    Sugars 5.3 g
    Protein 35.1 g

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