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Cashew Chicken Recipe

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Ingredients

Adjust Servings:
6 Chicken Thighs
1 cup Cashews
1/2 cup Chestnuts
1/4 cup Sherry
2 Green Onion
1 Green Bell Pepper
1 tbsp (ground) Garlic
1 tbsp (ground) Ginger
1/2 Cup Soy Sauce
2 tbsp Oyster Sauce
1 tbsp Brown Sugar
1 tbsp Cornstarch
3 tbsp Vegetable Oil
1/2 tsp (toasted) Sesame Oil
to taste kosher salt
for serving (If desired) Rice Or Noodles

Nutritional information

464kcal
Calories
24g
Fat
19g
Carbs
45g
Protein
125mg
Cholesterol
855mg
Sodium

Cashew Chicken Recipe

  • 15 min
  • Serves 8
  • Easy

Ingredients

Directions

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Cashew Chicken is a Chinese cuisine, that is all time favorite of chicken lovers. Enjoy the delicious taste of chicken with vinegar rice.

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Steps

1
Done

Make the sauce by putting all the ingredients in the pan. Mix up the low sodium soya sauce, packed brown sugar, rice vinegar, toasted sesame oil and oyster sauce

2
Done

Stir it up till all the ingredients, mix up correctly and put it aside

3
Done

Heat up a heavy skillet on a high heat and add some vegetable oil in it. It is time to put the 6 whole Boneless, Skinless Chicken Thighs small cubes & leave the chicken there to get cooked. Mix or sit the chicken for a couple of minutes. Brown the chicken from all the sides

4
Done

Now add fresh ginger and garlic in the chicken and then mix them again. Chuck up some whole bell peppers and stir the bell pepper and cook it for up to three minutes

5
Done

When the pan is still hot enough to cook anything, then you should pour Sherry Or Chicken Broth in it. If you do not have sherry, then uses white wine instead. Turn the heat to low and pour in the sauce mixture

6
Done

Mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes

7
Done

Add the water Drained Canned Water Coarsley Chopped Chestnuts and unsalted cashews and stir to coat everything with the sauce, and add a splash of water if the sauce is too thick

8
Done

Sprinkle on the thinly sliced whole green onions. Serve with cooked noodles or rice.

theden

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