Best 2 Cashew Chicken Take Out Style Recipes
Indulge in the tantalizing flavors of Cashew Chicken, a beloved takeout classic recreated in the comfort of your own kitchen. This dish promises a symphony of textures and tastes, featuring tender chicken enveloped in a velvety sauce, complemented by the delightful crunch of cashews. Get ready to embark on a culinary journey as we unveil two irresistible recipes: a traditional version that captures the essence of takeout perfection and a healthier alternative that doesn't compromise on taste. Whether you're a seasoned home cook or just starting your culinary adventure, these recipes will guide you effortlessly to create a restaurant-worthy dish that will impress your family and friends.
Here are our top 2 tried and tested recipes!
CASHEW CHICKEN TAKE-OUT STYLE
Make and share this Cashew Chicken Take-Out Style recipe from Food.com.
Provided by JackieOhNo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Marinate chicken: In medium bowl, stir together marinade ingredients until cornstarch dissolves. Add chicken; stir to coat. Let stand at room temperature for 10 to 15 minutes.
- Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside.
- Heat a work or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add oil; swirl to coat base. Add garlic and stir-fry until just aromatic, about 20 seconds. Add chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through.
- Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes.
- Pour in the sauce and stir to coat the chicken. Let the sauce simmer for 2 minutes to thicken and allow the chicken to cook through, then stir in the cashews. Transfer to a plate and serve.
"RESTAURANT STYLE" CHINESE CASHEW CHICKEN
I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.
Provided by AZ Food Critic
Categories Meat
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Cube chicken into bite size pieces and place in a medium size mixing bowl.
- Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
- Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
- Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
- Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
- Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
- Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
- Makes 4 servings.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use fresh ingredients: Fresh ingredients will give your cashew chicken the best flavor. If possible, buy organic produce and free-range chicken.
- Marinate the chicken: Marinating the chicken in a mixture of soy sauce, rice wine, and ginger will help it to tenderize and absorb flavor.
- Cook the chicken in small batches: This will help to prevent the chicken from overcrowding the pan and ensure that it cooks evenly.
- Stir-fry the vegetables: Stir-frying the vegetables quickly over high heat will help them to retain their crunch and color.
- Use a good quality cashew: The type of cashew you use will make a big difference in the flavor of your dish. Look for unsalted, roasted cashews.
- Serve immediately: Cashew chicken is best served immediately. If you need to make it ahead of time, store it in the refrigerator and reheat it before serving.
Conclusion:
Cashew chicken is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality cashew chicken 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!
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