Chinese Chicken with Cashew Nuts. All the Flavors You Crave, in a Superfood. Fresh, Crunchy & A Timeless Taste. Challenge Your Tastebuds with a Tempting Variety of Savory & Timeless Flavors.

Cashew Chicken is very straight forward to make and also very forgiving (especially if you use chicken thigh). Meanwhile, chop the vegetables, have a glass of wine, browse through the Asian Takeout recipe collection and think about all the other things you want to try one of these days…😊 In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved. You can cook Chinese Chicken with Cashew Nuts using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chinese Chicken with Cashew Nuts

It's 300 g of chicken breast without skin, cut into pieces.
You need 5/8 cup of cashew nuts, unsalted.
You need 250 g of fresh broccoli.
You need 150 g of pea pods.
Prepare 1 of red pepper, thinly sliced.
You need 1 of medium onions, finely sliced.
Prepare 2 tablespoons of vegetable oil.
It's of for the sauce.
Prepare 1 tablespoon of soy sauce.
It's 2 teaspoons of vinegar.
You need 1 of juice of 1 small orange.
You need 1 teaspoon of brown sugar.
Prepare 2 teaspoons of corn flour.

Heat oil in Wok until hot, add bamboo shoots and green capsicum. Cashew Chicken is a Chinese American dish you've probably seen on just about every Chinese takeout menu. Unlike another nutty stir-fry favorite, Kung Pao Chicken (which is cooked with chillies and roasted peanuts), cashew chicken (also called "chicken with cashew nuts") has a simple, lightly sweet brown sauce, the perfect complement to roasted cashews. Chicken and cashew nuts is a perfect combination of saucy white meat and nutty cashew nuts.

Chinese Chicken with Cashew Nuts instructions

Combine the ingredients of the sauce together in a bowl and mix well until corn flour is dissolved..
In a non-stick pan, heat the vegetable oil and sauté the cashews in it until light brown. Remove and set aside in a bowl..
In the same pan, stir-fry the onions over a high flame until tender and golden. Remove with a slotted spoon and place in the bowl containing cashews..
Stir fry the chicken breasts in the same pan for a few minutes until they change color, then add the broccoli, pea pods, and red pepper. Cook until vegetables are soft but still crisp..
Pour the sauce over the chicken and vegetables and stir for a few minutes until it thickens. Then add in the onions and cashews and stir for a minute before turning off the heat..
Serve warm with white rice..

Onions, green peppers and carrots all add to the texture and sweetness. Sweet and crunchy this dish goes perfectly with boiled rice, give it a try! In the same skillet, saute onion and peppers. Add the cooked chicken and the cashews and season with salt and pepper, curry powder and sesame oil. In a large skillet or wok, stir-fry chicken in oil until no longer pink.