Cashew Chicken And Vegetables Recipes

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CASHEW CHICKEN WITH STIR-FRY VEGETABLES



Cashew Chicken With Stir-Fry Vegetables image

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

1 (16 ounce) package cleaned & cut stir fry vegetables
3/4 lb boneless skinless chicken breast, sliced thinly
3 tablespoons water
1 1/2 tablespoons cornstarch
3 tablespoons vegetable oil
2 garlic cloves, minced
3/4 cup stir-fry sauce, Your favorite brand
1/2 cup unsalted roasted cashews

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 AND VEGETABLES



Cashew Chicken and Vegetables image

Yield 6

Number Of Ingredients 16

5 boneless skinless chicken breasts
2 Tablespoons corn starch (divided)
4 Tablespoons olive oil (divided)
1/2 cup chicken broth
5 Tablespoons hoison sauce
2 1/2 Tablespoons soy sauce
2 1/2 Tablespoons rice vinegar
1/2 teaspoon sesame oil
1 1/2 Tablespoons honey
4 green onions (sliced)
2 teaspoons minced garlic
1 red bell pepper (diced)
1 1/2 cups broccoli (chopped)
1 cup lightly salted cashews
1 teaspoon sesame seeds
3 cups cooked rice

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

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