Chile Chicken with Cashews Recipe

Name: Chile Chicken with Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs boneless skinless chicken breasts; 2 tablespoons soy sauce; 1 ½ tablespoons rice wine or 1 ½ tablespoons sake; 1 teaspoon toasted sesame oil; 1 tablespoon minced fresh ginger; 1 teaspoon cornstarch; 4 ½ tablespoons peanut oil; 1 ½ tablespoons minced scallions, white part only; 2 tablespoons minced garlic; 1 teaspoon hot chili paste or 1 teaspoon dried chili flakes (or to taste); 1 can water chestnut, thinly sliced; ¾ cup chicken broth; 3 tablespoons soy sauce; 2 ½ tablespoons rice wine or 2 ½ tablespoons sake; 1 ½ tablespoons sugar; 1 teaspoon toasted sesame oil; 2 teaspoons chinese black vinegar or 2 teaspoons Worcestershire sauce; 1 ½ tablespoons cornstarch; 1 ¼ cups roasted cashews

Servings: persons

1 12 lbs boneless skinless chicken breasts
2 tablespoons soy sauce
1 ½ tablespoons rice wine or 1 ½ tablespoons sake
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
4 ½ tablespoons peanut oil
1 ½ tablespoons minced scallions, white part only
2 tablespoons minced garlic
1 teaspoon hot chili paste or 1 teaspoon dried chili flakes (or to taste)
1 can water chestnut, thinly sliced
¾ cup chicken broth
3 tablespoons soy sauce
2 ½ tablespoons rice wine or 2 ½ tablespoons sake
1 ½ tablespoons sugar
1 teaspoon toasted sesame oil
2 teaspoons chinese black vinegar or 2 teaspoons Worcestershire sauce
1 ½ tablespoons cornstarch
1 ¼ cups roasted cashews

1
Cut the chicken into 1/2-inch cubes and place in a bowl.
2
Combine the 2 T soy sauce, 1 1/2 T rice wine or sake, 1 tsp sesame oil, ginger and 1 tsp cornstarch and add to the chicken, tossing chicken cubes to coat.
3
Cover with plastic wrap and let chicken marinate for 30 minutes.
4
Heat a wok or large skillet and add 2 1/2 tablespoons of the peanut oil, heat until very hot and add the chicken Cook over high heat until the chicken cubes become opaque and are cooked, about 3-4 minutes.
5
Remove with a slotted spoon to a plate; wipe out the pan.
6
Reheat the pan, add the remaining 2 tablespoons of oil, heat, and add the scallions, garlic and hot chile paste; stir-fry briefly, about 15 seconds, then add the water chestnuts and stir-fry over high heat for about 1 1/2 minutes to heat them through.
7
Mix the chicken broth through cornstarch together and add to the pan, cook, stirring continuously to prevent lumps, until thickened.
8
Return the cooked chicken and add the cashews.
9
Toss lightly to coat and heat through.
10
Scoop everything onto a platter and serve with a vegetable and steamed rice.

361

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 19 ingredients. The key ingredients include: 1 12 lbs boneless skinless chicken breasts, 2 tablespoons soy sauce, 1 ½ tablespoons rice wine or 1 ½ tablespoons sake, 1 teaspoon toasted sesame oil, and more.

Yes, Chile Chicken with 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.

Chile Chicken with Cashews

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