Japanese Cashew Chicken
Created by dienia b on July 5, 2023
- Servings: 4
- Prep Time: 12m
- Cook Time: 15m
- Recipe #41095
Ingredients
- 8 ounces boneless skinless chicken breast, chopped
- 1/8 teaspoon salt
- 1 egg white
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- Fry
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 1/2 cup cashews
- Veggies
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 zucchini, chopped
- 15 ounces baby corn, drained, chopped in half (1 can)
- 2 mushrooms, quartered
- 2 green onions, chopped
- Sauce
- 1 teaspoon peanut oil
- 1 1/2 teaspoon Chinese rice wine
- 1 1/2 tablespoon soy sauce
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
How to Make
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Step 1: Combine the egg white, sesame oil, corn starch and a pinch of salt in a bowl.
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Step 2: Add chicken and stir.
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Step 3: Let set 20 minutes.
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Step 4: Meanwhile, get sauce items together.
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Step 5: Heat wok with oil.
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Step 6: Add chicken and brown.
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Step 7: Remove.
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Step 8: Add cashews and warm.
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Step 9: Remove.
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Step 10: Add carrots and celery and cook until crisp.
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Step 11: Add zucchini, mushrooms, green onions and corn.
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Step 12: Add chicken back in.
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Step 13: Add sauce simmer until thickened.
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Step 14: Add cashews back in.
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Step 15: Check seasoning.
Nutritional Facts
- Serving Size: 1 (280.3 g)
- Calories 258.8
- Total Fat - 11.6 g
- Saturated Fat - 2 g
- Cholesterol - 48.2 mg
- Sodium - 950.6 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 5.6 g
- Sugars - 5.6 g
- Protein - 23 g
- Calcium - 54.3 mg
- Iron - 2 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.2 mg