Cashew Chicken Chinese Recipe

Name: Cashew Chicken Chinese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut up; 1 Tbsp. peanut oil; 1/2 tsp. salt; 1/2 tsp. soy sauce; 1/2 tsp. cornstarch; 1/2 small onion, chopped; 1 Tbsp. soy sauce; 1/2 c. water; 3/4 c. fresh vegetables, chopped (carrots, celery, water chestnuts, snow peas, broccoli, etc.); cashews

Servings: persons

1 whole chicken, cut up
1 Tbsp. peanut oil
1/2 tsp. salt
1/2 tsp. soy sauce
1/2 tsp. cornstarch
1/2 small onion, chopped
1 Tbsp. soy sauce
1/2 c. water
3/4 c. fresh vegetables, chopped (carrots, celery, water chestnuts, snow peas, broccoli, etc.)
cashews

1
In a wok, heat peanut oil on high.
2
Stir-fry vegetables until crisp, placing the veggies that take the longest to cook in the middle of the wok until somewhat crisp.
3
Then push the veggies out of the middle and up the walls of the wok to make room for the next veggie to go in the middle.
4
Keep going in this manner until the last veggie has been added.
5
Broccoli should be steamed and does not take long to cook, so it should be the last veggie you add. Add water to veggies and cover to steam until done.
6
Add meat and cornstarch to mix.
7
Stir until thick.
8
Add cashew nuts.
9
Serve over rice.

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 whole chicken, cut up, 1 Tbsp. peanut oil, 1/2 tsp. salt, 1/2 tsp. soy sauce, and more.

Yes, Cashew Chicken Chinese 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 Chinese

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