i need the recipe for cashew chicken?

Answer 1

CASHEW CHICKEN
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 Tablespoons Corn starch
1/2 teaspoon Sugar
1/2 teaspoon Salt
4 Tablespsoons Salad oil
4 oz. cashew nuts
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbsp. of oil in wok over moderate heat, add cashew nuts when oil is hot. Stir fry and toss 1 min until the nuts are slightly toasted. Remove and put aside.
Pour remaining oil in pan, stir fry chicken quickly, turning often until it looks opaque. Lower heat to low.
Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.
http://www.chinesefood-recipes.com/chinese_poultry_recipes/cashew_chicken1_recipe.php

Answer 2

Cashew Chicken I

"This is really easy. Raw cashews are available at health food stores. Using raw cashews does make a difference - there is no salt, they are much sweeter, and they are addicting as a snack!"

Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
45 Minutes

INGREDIENTS:

3 tablespoons melted butter
1/2 cup unsweetened flaked coconut
1/2 cup chopped cashews
10 buttery round crackers
4 skinless, boneless chicken breast halves
salt to taste
ground black pepper to taste

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.

3. Dip chicken in melted butter and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts.

4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Season with salt and pepper, if desired, and serve.

Answer 3

Cashew Chicken

Ingredients

(4 servings)

3 Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)


Instructions

* Boned and skinned ** Or bouillon cube dissolved in water
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Answer 4

Hi, isn't it fun when others share their own recipes? My daughter gave me this recipe and I sure enjoyed it when she prepared it. Enjoy. I date all my recipes and write a short story about the recipe, who gave it to me and usually a humorous antidote.

Cashew Chicken1993

2 chicken breasts, cubed
4 cloves garlic, minced
2 tbl. soy sauce
2 tbl. dry sherry
4 tbl. corn starch
2 tsp. Hoisin sauce
2 tbl. oil
40 snow peas, or one pkg. frozen snow peas
1 c. water chestnuts, sliced
1 c. chicken stock, heated
1 tsp. salt
1 c. cashews

Marinate chicken in mixture of garlic, soy sauce, sherry, cornstarch and hoisin sauce for at least 2 hours. Heat oil to 375°. Add chicken, stir-fry about 3 minutes. Add snow peas and water chestnuts, continue to stir-fry about 1 minute longer. Add stock and salt and stir until thickened; add cashews. Serve immediately over rice.

Yield: 4 Servings

Answer 5

A very nice asian taste!! Love cashews!! Serve with a nice crisp salad


1 1/3 cups uncooked long-grain rice (brown if you perfer)
1 2/3 cups water or chicken stock
2-3 boneless skinless chicken breasts
hoisin sauce
wheat germ or breadcrumbs
vegetable cooking spray
1/4 cup cashews, chopped in pieces
2 teaspoons sesame oil (or veggie oil)
1/2 lb snap peas
1 (8 ounce) can water chestnuts, drained and quartered
1 (8 ounce) can sliced bamboo shoots, drained
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
lemon wedges


Cook rice in water or stock or as directed on package.
Rinse chicken and dry well with paper towel.
Coat chicken well with hoisin sauce.
Roll in wheat germ or bread crumbs until well coated.
Spray frypan with veggie oil.
Brown chicken until cooked through.
Cool slightly, cut into bite size pieces.
Spread cut chicken pieces on ungreased cookie sheet, bake at 400 degrees for 10-15 minutes until crisp.
Add cashews to cookie sheet for the last 3 minutes of baking time.
Set aside and keep warm.
In a small bowl, whisk together broth, teriyaki sauce, hoisin cauce and cornstarch, until well blended, set aside.
Heat sesame oil in large frypan over medium high heat until hot but not smoking.
Add snap peas, cook and stir for 3 minutes until tender-crisp, stir in water chestnuts and bamboo shoots.
Add sauce mixture to veggies, cook until mixture boils and thickens, stirring often.
Fold in chicken, sprinkle with cashews.
Serve at once over hot rice, Garnish with lemon wedges.
To speed up the process, frozen cooked breaded chicken nuggets (10-12 cut in half) can be used in place of the chicken breasts.
Start by placing nuggets in oven on cookie sheet at 400 degrees, etc.
,the taste will be different, not as asian.

Answer 6

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