Easy Cashew Chicken
Created by medgirl42 on July 20, 2013
- Servings: 3
- Prep Time: 15m
- Cook Time: 5-7m
- Recipe #10152
Ingredients
- 2 teaspoons cornstarch
- 2 teaspoons wine (Chinese rice wine or dry sherry)
- 1/2 teaspoon grated peeled fresh ginger
- 1 pound chicken (thighs or breast, skinless boneless, cut into 3/4-inch cubes)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 2 tablespoons oil (canola oil or peanut oil)
- 2 garlic clove (minced)
- 1 cup cashew nuts (whole raw cashews, toasted at 350°F oven until fragrant and golden
- 1 teaspoon sesame oil
- Cooked rice
How to Make
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Step 1: In a medium bowl, whisk together the cornstarch, wine, and ginger. Add the chicken and mix well.
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Step 2: In a small bowl, whisk together the soy sauce, hoisin sauce, sugar, and 2 tablespoons water.
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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.
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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.
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Step 5: Drizzle with sesame oil and mix well. Serve immediately with cooked rice
Nutritional Facts
- 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