Easy Cashew Chicken
Recipe: #10152
July 20, 2013
Categories: Chicken, Asian, Bisquick, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"This chicken recipe is a favorite of my family I make it very often it's very easy and quick to make so it makes the perfect week night meal, it's the perfect blend of salty from the soy and sweet from the hoisin. The cashews that are served in Asian restaurants are mostly deep-fried, I prefer to toast the nuts instead."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (245.4 g)
- Calories 529.1
- Total Fat - 35.9 g
- Saturated Fat - 6.2 g
- Cholesterol - 363.6 mg
- Sodium - 1123.3 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 1.6 g
- Sugars - 4.2 g
- Protein - 35 g
- Calcium - 44.1 mg
- Iron - 6.5 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a medium bowl, whisk together the cornstarch, wine, and ginger. Add the chicken and mix well.
Step 2
In a small bowl, whisk together the soy sauce, hoisin sauce, sugar, and 2 tablespoons water.
Step 3
In a wok or stir-fry pan, heat oil over high heat. Add the garlic and stir until the oil is hot and the garlic sizzles. Re-stir up the chicken mixture and add it to the pan. Cook, stirring, until the chicken turns white, 1 to 2 minutes. Remove and discard the garlic, if desired.
Step 4
Reduce the heat to medium and add the soy sauce mixture. Stir until the ingredients are well blended. Add the cashew nuts and stir for another 30 seconds.
Step 5
Drizzle with sesame oil and mix well. Serve immediately with cooked rice
Tips
No special items needed.
0 Reviews
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