Best 6 Cashew Chicken And Vegetables Recipes
**Tantalize your taste buds with our delectable Cashew Chicken and Vegetables, a symphony of flavors and textures that will leave you craving for more!**
Indulge in tender chicken, coated in a luscious sauce and stir-fried with an array of vibrant vegetables, all nestled atop a bed of fluffy rice. This dish is a delightful balance of sweet, savory, and slightly tangy notes, sure to tantalize your senses with every bite. The crunch of the cashews adds an irresistible textural contrast, making this dish an unforgettable culinary experience.
This recipe is not only delicious but also versatile, allowing you to customize it to your liking. Whether you prefer your chicken crispy or tender, or your sauce sweet or spicy, this recipe has you covered. We also offer a vegetarian variation, substituting tofu for chicken, catering to various dietary preferences.
So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with our Cashew Chicken and Vegetables. Let your kitchen be filled with the enticing aromas of this exceptional dish as you create a memorable meal that will impress your family and friends.
CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
- In a medium bowl, season the chicken with salt, pepper, and cornstarch.
- Heat a 9.5" fry pan over medium-high heat and add sesame oil.
- Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
- Remove chicken and set aside in a separate bowl.
- Add the broccoli and bell peppers, and cook for 2-3 minutes.
- Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
- Remove from heat and serve over brown rice.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
CASHEW CHICKEN
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We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
CASHEW CHICKEN WITH STIR-FRY VEGETABLES
Make and share this Cashew Chicken With Stir-Fry Vegetables recipe from Food.com.
Provided by Its Good to be Queen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch vegetables 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.
- Place chicken in small bowl. Add 1 Tbsp of water at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
- Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)
- Add chicken; stir fry 2 minute Add garlic; stir fry 1 min (careful not to burn). Add sauce; toss to coat. Remove chicken and sauce from pan; set aside. Wipe pan clean.
- Return pan to heat. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry vegetables 1 minute Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.
CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- 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.
CASHEW CHICKEN II
Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.
Provided by Gweneth
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
- Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.9 g, Cholesterol 38.7 mg, Fat 23.1 g, Fiber 2.6 g, Protein 17.7 g, SaturatedFat 4.2 g, Sodium 746.9 mg, Sugar 3.2 g
CASHEW CHICKEN AND VEGETABLES
Yield 6
Number Of Ingredients 16
Steps:
- Dice your chicken breasts into bite sized pieces and place in a mixing bowl. Add in 1 Tablespoon corn starch and stir to cover all pieces.
- Place chicken in a skillet with 2 Tablespoons of olive oil and cook over medium heat until cooked through. The chicken will start to brown a little. Place chicken on plate and set aside.
- In another bowl mix together the chicken broth, hoison sauce, soy sauce, rice vinegar, sesame oil, honey, and 1 Tablespoon corn starch. Whisk together well.
- Heat 2 Tablespoons oil in the skillet over medium heat and add the green onions, minced garlic, broccoli, and red pepper. Cook until tender.
- After the veggies are cooked, transfer them to another plate.
- Add the sauce to the skillet and bring to a boil, stirring constantly until the sauce thickens.
- Remove from heat and add in the chicken, veggies, and cashews. Stir until everything is covered in the sauce.
- Sprinkle sesame seeds on top.
- Serve over a bed of cooked rice.
Nutrition Facts : Servingsize 1 serving, Calories 3039 kcal, Fat 167 g, SaturatedFat 30 g, Cholesterol 435 mg, Sodium 6204 mg, Carbohydrate 206 g, Sugar 40 g, Protein 175 mg
Tips:
- Use a large skillet or wok to ensure even cooking for the chicken and vegetables.
- Before adding the cashews, taste the sauce and adjust seasonings as needed.
- If using frozen vegetables, thaw them completely before cooking.
- For a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the sauce and bring to a simmer while stirring.
- To save time, use store-bought cashew sauce. Just add it to the skillet with the cooked chicken and vegetables.
Conclusion:
Cashew chicken and vegetables is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's packed with protein, vegetables, and healthy fats, making it a well-balanced meal. The sauce is slightly sweet and savory, with a hint of heat from the red pepper flakes. The cashews add a nice crunchy texture. Serve cashew chicken and vegetables over rice, noodles, or quinoa for a complete meal.
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