Chicken and Cashews Recipe

Name: Chicken and Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken breasts boneless, cut into 1in.pieces; 1 x salt and black pepper to taste; 1/4 teaspoon cornstarch; 1 tablespoon sherry dry; 1 each eggs; 2 cups vegetable oil; 1 each green bell peppers ubed; 1 x hoisin sauce; 1 cup water chestnuts sliced; 1 cup cashew nuts raw

Servings: persons

1 1/2 pounds chicken breasts boneless, cut into 1in.pieces
1 x salt and black pepper to taste
1/4 teaspoon cornstarch
1 tablespoon sherry dry
1 each eggs
2 cups vegetable oil
1 each green bell peppers ubed
1 x hoisin sauce
1 cup water chestnuts sliced
1 cup cashew nuts raw

1
Marinate chicken breasts 30 min.
2
in salt, pepper, cornstarch, sherry and egg.
3
Heat wok hot and dry.
4
Add oil.
5
When it's just beginning to smoke, add chicken, green pepper and water chest- nuts, stirring 1 to 2 min.
6
Drain through colander or sieve, reserving 2 to 3 tablespoons oil.
7
Return the reserved oil to wok and add Imperial Sauce and hoisin sauce.
8
Cook 1 to 2 min.
9
or until thickened slightly.
10
Add nuts, chicken and vegetables, stirring everything together until well coated w/ sauce.

1394

kcal

Calories

129

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 1/2 pounds chicken breasts boneless, cut into 1in.pieces, 1 x salt and black pepper to taste, 1/4 teaspoon cornstarch, 1 tablespoon sherry dry, and more.

Yes, Chicken and Cashews 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.

Chicken and Cashews

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