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Jewelies

Chinese New Year: 2008

Caroline Cooks

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Chicken With Cashews

Recipe #221952 | 20 min | 5 min prep | SERVES 2 (Change Servings)
(6) RATE IT NOW READ REVIEWS

Chef floWer

RECIPE BY: Chef floWer

A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from 'Cooking with Love' by Friends of Karen, Inc Does not include marinating time.

Posted on: Apr 11, 2007

Print Recipe

Ingredients

  • 2 chicken breast, diced
  • 6 tablespoons corn oil or peanut oil
  • 1/2 cup bamboo shoot, diced
  • 1/2 cup green pepper or green capsicum, diced
  • 2 tablespoons hoisin sauce
  • 1/4 cup cashew nuts

    • Marinate

    Directions

    1. 1
      In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved.
    2. 2
      Add to the marinate chopped chicken breasts, mix well cover and marinate for 1 hour in refrigerator.
    3. 3
      Heat oil in Wok until hot, add bamboo shoots and green capsicum. Stir-fry for a few minutes.
    4. 4
      Remove bamboo shoots and green capsicum with slotted spoon or any spoon which drains the oil back into the wok.
    5. 5
      Drain marinate and add chicken to the wok. Quickly toss and turn. When chicken is cooked or slightly brown add sauce. Continue to toss.
    6. 6
      Return vegetables to work.
    7. 7
      Serve over rice and sprinkle the cashew nuts.

    Questions about this recipe?

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    Featured Reviews for This Recipe

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    From: Caroline Cooks

    On Feb 8, 2008

    OH, OH, OH, wonderful Cashew Chicken!!! Wish my photo had turned out well. Booo! Surely enjoyed this dish for Chinese New Year 08. Thanks, CfloWer!

    0 people found this review helpful

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    From: evelyn/athens

    On Oct 28, 2007

    Very nice, indeed. I added some fresh, skinny green beans to this as well. Like most chinese-style food, this came together very quickly (especially as there's very little prep), and was very tasty. Perfect amount in what was a multi-course, chinese dinner at my home.

    0 people found this review helpful

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    • From: Madilayn

    On Oct 26, 2007

    Absolutely gorgeous! I loved it and it was so easy to make! I use the marinade all the time for my chicken stir frys. Defintely a favorite!

    0 people found this review helpful

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    From: Jewelies

    On May 9, 2007

    Great recipe. I love being able to easily adjust this to use more veggies. I added mushrooms, a tin of chinese baby corn, red capsicum, zucchini and tripled the sauce to accommodate the extra veggies. Served over rice, my three year old gobbled this up. Thanks Chef floWer for a great recipe that took no time to throw together after a busy day.

    0 people found this review helpful

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    • Read all 6 reviews
    Nutrition Facts

    Serving Size 1 (306g)

    Recipe makes 2 servings

    Calories 580
    Calories from Fat 360 (62%)
    Amount Per Serving %DV
    Total Fat 40.1g 61%
    Saturated Fat 7.9g 39%
    Monounsaturated Fat 15.3g
    Polyunsaturated Fat 14.4g
    Trans Fat 0.2g
    Cholesterol 93mg 31%
    Sodium 1467mg 61%
    Potassium 739mg 21%
    Total Carbohydrate 19.8g 6%
    Dietary Fiber 2.6g 10%
    Sugars 7.5g
    Protein 36.6g 73%
    Vitamin A 266mcg 5%
    Vitamin B6 1.0mg 51%
    Vitamin B12 0.5mcg 8%
    Vitamin C 31mg 52%
    Vitamin E 4mcg 16%
    Calcium 41mg 4%
    Iron 3mg 16%

    detailed view...

    how is this calculated?

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