Best 3 Cashew Chicken Averie Cooks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with Cashew Chicken, a delectable dish that tantalizes taste buds with its perfect balance of sweet, savory, and umami. Crispy cashew nuts and succulent chicken mingle in a velvety sauce, creating a textural delight that elevates this dish beyond the ordinary. Originating from the culinary traditions of China, Cashew Chicken has become a beloved favorite worldwide, enjoyed for its versatility and ability to satisfy diverse palates. Our curated collection of recipes offers a diverse exploration of this classic, ranging from traditional preparations to innovative twists that showcase the culinary prowess of home chefs. Dive into the culinary journey of Cashew Chicken, where every bite promises an explosion of flavors that will leave you craving for more.

**Recipes Included:**

1. **Classic Cashew Chicken:** Experience the timeless flavors of this traditional recipe, where tender chicken and crunchy cashews are enveloped in a luscious sauce made with soy sauce, rice vinegar, and ginger.

2. **Honey Garlic Cashew Chicken:** Elevate the classic dish with a touch of sweetness and tang. This recipe incorporates honey and garlic, creating a glaze that caramelizes the chicken and cashews, resulting in a delightful play of flavors.

3. **Spicy Szechuan Cashew Chicken:** Embark on a culinary adventure with this fiery rendition of Cashew Chicken. Infused with the bold flavors of Szechuan peppers and chili oil, this recipe promises a tantalizing heat that lingers on the palate.

4. **Thai Cashew Chicken:** Experience the vibrant flavors of Thailand with this aromatic recipe. Coconut milk, lemongrass, and kaffir lime leaves create a rich and flavorful sauce that perfectly complements the chicken and cashews.

5. **Orange Cashew Chicken:** Delight in the refreshing citrus notes of this unique take on Cashew Chicken. Orange zest and juice infuse the sauce with a burst of tanginess, creating a harmonious balance of flavors.

6. **Baked Cashew Chicken:** Enjoy a healthier version of Cashew Chicken without compromising on taste. This recipe utilizes the power of baking to achieve a crispy coating on the chicken while maintaining its succulent texture.

7. **Cashew Chicken Stir-Fry:** Embrace the simplicity and convenience of a stir-fry. This recipe combines chicken, cashews, and a flavorful sauce in a quick and easy cooking method, perfect for busy weeknights.

8. **Cashew Chicken Lettuce Wraps:** Transform Cashew Chicken into a light and refreshing meal by serving it in lettuce wraps. This low-carb option is perfect for those seeking a healthier alternative without sacrificing flavor.

Check out the recipes below so you can choose the best recipe for yourself!

CASHEW VEGGIE STIR FRY WITH CHICKEN OR TOFU



Cashew Veggie Stir Fry with Chicken or Tofu image

Crisp veggies. Crunchy cashews. And tofu for the vegans or chicken for the meat-eaters. All in a savory-sweet, slightly spicy sauce. This recipe cooks up in two pans at the same time, so the process can be a bit hectic. But it's well worth the effort!

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 22

1 cup white basmati rice (cooked according to package instructions)
1/3 cup Tamari or low-sodium soy sauce
1/4 cup honey
2 tablespoons rice wine vinegar
1 teaspoon to 1 tablespoon Asian chili-garlic sauce (to taste - I find 1 teaspoon has just the right amount of heat for us)
1 1/2 teaspoons ground ginger
1/2 pound boneless skinless chicken breasts (cut into 1-inch chunks)
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 of a (14-ounce block extra-firm tofu, pressed and cut into 1-inch chunks)
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sesame oil (divided)
2 tablespoons olive oil (divided)
2 heaping cups broccoli florets (divided)
1 medium red bell pepper (diced (about 1 cup), divided)
1 cup shelled frozen edamame (divided (I have also used frozen green chickpeas - also great!))
2 medium cloves garlic (minced, divided)
1 cup unsalted whole cashews (roasted or raw; your preference, divided)
1 bunch green onions (sliced into rounds (about 1 cup), divided)

Steps:

  • Press your tofu. Set a layer of 5-6 paper towels on a plate. Add tofu and top with more paper towels. Place three or four more plates on top and let sit for 20-30 minutes. This will press the excess water out of the tofu. But watch your plates! You don't want them to topple and break (some use books to avoid this but I'm a plate girl myself).
  • Cook the rice according to package directions. You'll want to start the rice first because it may take the longest to cook.
  • Prep (IMPORTANT!) Cut all of your veggies ahead of time! This is key with stir fries, which cook superfast once you get them going. And it's especially important with this recipe because you'll have two pans going at once.
  • Make the sauce. To a small bowl, add the tamari or soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Mix until combined. Set aside.
  • Coat the tofu/chicken. Add the tofu to one gallon-size ziplock bag and the chicken to another. Add the 2 tablespoons corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper to each bag. Seal and gently shake each bag to coat all of the pieces of tofu/meat with cornstarch.
  • Cook the tofu and chicken. You'll want to start the tofu about 3 minutes before you start the chicken because the tofu takes a bit longer to cook. Set a large non-stick skillet over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon olive oil to pan. When the oil is hot, add the tofu. Cook, stirring occasionally. After 3 minutes, set another large non-stick skillet on another burner over medium-high heat. Add the remaining oil. When the oil is hot, add the chicken. Cook both the tofu and chicken, stirring/flipping occasionally, about 4-5 more minutes, until the tofu is browned and the chicken is just about cooked through. (I use a designated spoon for each one so there's no cross-contamination).
  • Add the veggies. Divide the the broccoli, bell peppers, edamame, and garlic between the two pans. Cook 3-4 minutes, stirring occasionally, until the veggies are getting tender.
  • Add the cashews, sauce, and scallions. Divide the cashews between the pans and cook, stirring occasionally, for another minute. Lower the heat to medium-low and divide the sauce between the two pans. Stir to combine, then let simmer for about 2 minutes, until the sauce has thickened and reduced slightly. Stir in the scallions, then remove from heat and ...
  • Serve. Scoop rice onto individual plates, scoop stir fry over rice, and eat!
  • Leftover instructions: Stir fry keeps for about 3 days. Store refrigerated in an airtight container.

CASHEW CHICKEN



Cashew Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/2 cup low-sodium soy sauce
3 tablespoons chopped fresh ginger
6 boneless, skinless chicken thighs, cut into small cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
1/4 cup dry sherry
2 tablespoons cornstarch
1 cup whole roasted, unsalted cashews
1/3 cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish

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



Cashew Chicken image

Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Steps:

  • In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
  • Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
  • Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around the kitchen.
  • Use quality ingredients: The better the quality of your ingredients, the better your dish will taste. Whenever possible, use fresh, organic, and free-range ingredients.
  • Don't overcrowd the pan: When you're cooking cashew chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
  • Cook the chicken until it's golden brown: When you're cooking the chicken, make sure you cook it until it's golden brown. This will give it a nice flavor and texture.
  • Use a good quality sauce: The sauce is what really makes cashew chicken special. Use a good quality sauce that you enjoy the taste of.
  • Serve over rice: Cashew chicken is traditionally served over rice. This helps to soak up the delicious sauce.

Conclusion:

Cashew chicken is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give cashew chicken a try. You won't be disappointed.

Related Topics