Best 2 Cashew Chicken From My Great Recipe Cards Recipes

In the vast culinary landscape, where tantalizing flavors dance upon the palate, there lies a dish that has captivated hearts and taste buds for generations: cashew chicken. From its humble origins in the bustling streets of China to its global acclaim as a beloved dish, cashew chicken has woven its way into the fabric of our culinary traditions. Whether you're a seasoned home cook or a novice culinary adventurer, embarking on a journey to discover the best recipe for cashew chicken can be both exhilarating and daunting. With countless variations and interpretations, finding the perfect recipe that suits your taste preferences and culinary skills can be a delightful adventure. As you embark on this quest, let us guide you through the delectable world of cashew chicken, unveiling the secrets and techniques that will transform your kitchen into a symphony of flavors.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

CASHEW CHICKEN (FROM MY GREAT RECIPE CARDS)

Cashew Chicken (From My Great Recipe Cards) image

This is an elegant, yet inexpensive, company dish, especially if you have learned to bone chicken breasts yourself. Salted sunflower nuts can be substituted for the cashew nuts, if desired. I have not yet made this recipe. I posted it as a request from another ZMember. *Note, cooking time does not include marinating time.

Provided by justmeterri

Categories Poultry

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

2 whole boneless skinless chicken breasts (4 pieces)
1/4 cup apple juice
1 1/2 tablespoons cornstarch
1 large garlic clove, pressed
1 teaspoon salt
1/2 teaspoon curry powder
1 lb mushroom, sliced
4 tablespoons butter
1 cup whipping cream
1/3 cup salted cashews
1/4 cup parsley, chopped

Steps:

Slice chicken breasts into strips about 1/2 inch wide. Place into a bowl. Add sherry, cornstarch, garlic, salt and curry powder, tossing well. Set aside to marinate for 15 minutes.
Meanwhile saute mushrooms in 2 Tbsp of the butter for 2 minutes or until browned. Remove from the pan.
Add the remaining butter to pan. Over high head, add chicken slices. Saute quickly for 5-10 minutes until pieces are golden. Add mushrooms to chicken. Toss over high heat for 30 seconds.
Add cream. Cook, stirring, until cream is boiled down and thickened. Transfer to a serving dish. Sprinkle with cashews and parsley.
Serve over hot rice.

Tips:

To save time, use store-bought stir-fry sauce. But if you have the time, making your own sauce from scratch is definitely worth it.
If you don't have any rice wine vinegar, you can substitute white wine vinegar or rice vinegar.
Use a large skillet or wok to cook the chicken and vegetables. This will help to ensure that everything cooks evenly.
Don't overcrowd the pan. This will prevent the chicken and vegetables from cooking properly.
Cook the chicken over medium-high heat. This will help to create a nice sear on the outside of the chicken.
Once the chicken is cooked through, remove it from the pan and set it aside. Then, add the vegetables to the pan and cook them until they are tender.
Once the vegetables are cooked, return the chicken to the pan and add the sauce. Stir everything together until the chicken and vegetables are evenly coated in the sauce.
Serve the cashew chicken over rice or noodles.

Conclusion:

Cashew chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy.