Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chinese chicken with cashew nuts. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
This Cashew Chicken is a recipe that truly stacks up to your favourite Chinese takeout. And it's incredibly quick and EASY to make! A saucy chicken stir fry with cashews, this is a terrific combination of flavours.
Chinese Chicken with Cashew Nuts is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chinese Chicken with Cashew Nuts is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook chinese chicken with cashew nuts using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chinese Chicken with Cashew Nuts:
- Take 300 g chicken breast without skin, cut into pieces
- Take 5/8 cup cashew nuts, unsalted
- Get 250 g fresh broccoli
- Make ready 150 g pea pods
- Get 1 red pepper, thinly sliced
- Take 1 medium onions, finely sliced
- Get 2 tablespoons vegetable oil
- Get for the sauce
- Get 1 tablespoon soy sauce
- Make ready 2 teaspoons vinegar
- Take 1 juice of 1 small orange
- Take 1 teaspoon brown sugar
- Take 2 teaspoons corn flour
Heat oil over medium-high heat in a large skillet *affiliate link or wok. Cashew Chicken is a Chinese American dish you've probably seen on just about every Chinese takeout menu. Unlike another nutty stir-fry favorite, Kung Pao Chicken (which is cooked with chillies and roasted peanuts), cashew chicken (also called "chicken with cashew nuts") has a simple, lightly sweet brown sauce, the perfect complement to roasted cashews. This dish of tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better.
Instructions to make Chinese Chicken with Cashew Nuts:
- Combine the ingredients of the sauce together in a bowl and mix well until corn flour is dissolved.
- In a non-stick pan, heat the vegetable oil and sauté the cashews in it until light brown. Remove and set aside in a bowl.
- In the same pan, stir-fry the onions over a high flame until tender and golden. Remove with a slotted spoon and place in the bowl containing cashews.
- Stir fry the chicken breasts in the same pan for a few minutes until they change color, then add the broccoli, pea pods, and red pepper. Cook until vegetables are soft but still crisp.
- Pour the sauce over the chicken and vegetables and stir for a few minutes until it thickens. Then add in the onions and cashews and stir for a minute before turning off the heat.
- Serve warm with white rice.
You don't need a wok — just a large nonstick skillet — and, aside from the chicken, the only chopping involves some garlic and scallions. This post may contain affiliate links, and I will earn a commission if you purchase through them. There is no additional cost to you. Please read my disclosure for more info. If you have used a wok, wipe it clean.
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