Cashew Chicken Recipe

Name: Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1/4 cup low-sodium soy sauce; 1 tablespoon peeled, grated gingerroot; 1 clove garlic, crushed; 1 1/2 pounds skinned, boned chicken breasts, cut into strips; 1/2 pound fresh green beans; Vegetable cooking spray; 1 tablespoon dark sesame oil, divided; 1/2 cup diagonally-sliced celery; 1/2 cup diagonally-sliced carrot; 1/2 cup sliced green onions; 1 (10 1/2-ounce) can low-sodium chicken broth; 3 tablespoons low-sodium soy sauce; 1 tablespoon plus 2 teaspoons cornstarch; 1 tablespoon brown sugar; 1/3 cup chopped unsalted roasted cashews; 6 cups cooked long-grain rice (cooked without salt or fat)

Servings: persons

1/2 cup dry white wine
1/4 cup low-sodium soy sauce
1 tablespoon peeled, grated gingerroot
1 clove garlic, crushed
1 1/2 pounds skinned, boned chicken breasts, cut into strips
1/2 pound fresh green beans
Vegetable cooking spray
1 tablespoon dark sesame oil, divided
1/2 cup diagonally-sliced celery
1/2 cup diagonally-sliced carrot
1/2 cup sliced green onions
1 (10 1/2-ounce) can low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon brown sugar
1/3 cup chopped unsalted roasted cashews
6 cups cooked long-grain rice (cooked without salt or fat)

1
Combine first 4 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally. Remove chicken from marinade; discard marinade.
2
Wash green beans; trim ends, and remove strings. Cut beans diagonally into 1 1/2-inch pieces.
3
Coat a wok or large nonstick skillet with cooking spray; drizzle 2 teaspoons oil around top of wok, coating sides. Heat at medium-high (375u00b0) until hot. Add green beans, celery, carrot, and onions; stir-fry 5 minutes or until vegetables are crisp-tender. Remove vegetables from wok, and set aside.
4
Add remaining 1 teaspoon oil to wok. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned.
5
Combine broth and next 3 ingredients, stirring well. Add broth mixture to wok; stir-fry 1 to 2 minutes or until mixture is thickened and bubbly. Add vegetables and cashews; stir-fry 1 minute or until thoroughly heated. Serve over rice.

1447

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/4 cup low-sodium soy sauce, 1 tablespoon peeled, grated gingerroot, 1 clove garlic, crushed, and more.

Yes, Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew Chicken

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