25 Favorite Chicken Dishes
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Cashew Chicken Stir-Fry
Recipe: #9946
June 28, 2013
Categories: Chicken, Chinese, Game/Sports Day, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, High Protein, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"I was searching for a Cashew Chicken recipe like the really good ones at Chinese restaurants, I came across this one in a cookbook of Chinese recipes, I decided to try it and it's actually one of the better stir-fry's I've made, I think you will like it if you try it, there's really not a large amount to this recipe it is good so you may want seconds I made this for two people and we just about ate the whole thing"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (224.1 g)
- Calories 536.6
- Total Fat - 33.8 g
- Saturated Fat - 7.7 g
- Cholesterol - 111.1 mg
- Sodium - 919.5 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 1.8 g
- Sugars - 27.1 g
- Protein - 22.2 g
- Calcium - 34.2 mg
- Iron - 2.6 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium bowl, combine the chicken, garlic, 1 teaspoon of the soy sauce, 1 teaspoon of the cornstarch, 1 teaspoon of the rice wine, 1/2 teaspoon of the salt, and sugar. Stir to combine.
Step 2
In a small bowl combine the broth, the remaining 1 teaspoon soy sauce, 2 tablespoons rice wine, and 1/2 teaspoon cornstarch.
Step 3
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a bead of water added vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, tilting the wok to evenly coat the bottom of the pan. Add the ginger and, using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds. Push the ginger to the sides of the wok, carefully add the chicken mixture, and spread it evenly in a single layer. Cook the chicken, undisturbed, for 1 minute. Then stir-fry until the chicken is lightly browned but not cooked through, about 1 minute.
Step 4
Swirl the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery, and cashews, and sprinkle with the remaining 1/4 teaspoon salt. Stir-fry just until the sugar snaps are bright green, about 1 minute.
Step 5
Restir the broth mixture and swirl it into the wok, adding it along the sides rather than into the middle. Stir-fry until the chicken is just cooked through, about 1 minute. Serve immediately.
Tips
No special items needed.
4 Reviews
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