Cashew Chicken Recipe
Featuring snow peas and carrots, as well as generous portions of chicken and cashews, this popular Chinese chicken recipe offers a variety of delicious flavors and textures in one easy-to-make dish.
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4 teaspoons cornstarch (1 tablespoon plus one teaspoon)
1/2 cup chicken broth
1 tablespoon soy sauce
1 pound boneless, skinless, chicken breasts - cut into bite sized pieces
4 tablespoons peanut oil
2 stalks celery - thinly sliced
8 ounces package snow peas
1 carrot - shredded or thinly sliced
1 onion - cut in half, then sliced thin
2 cloves garlic - minced
2 tablespoons water
1/2 teaspoon red pepper flakes
1/2 cup cashews
:large wok or skillet
Mix 1 teaspoon of the cornstarch with broth; set aside.
Place chicken pieces in medium bowl. Add the remaining 3 teaspoons (1 tablespoon) cornstarch, 1 tablespoon soy sauce, and mix to combine; set aside.
Heat wok or skillet with 2 tablespoons oil. Add chicken mixture and stir until opaque (about 3 minutes). Remove to plate.
Add remaining 2 tablespoons oil to wok or skillet. Stir fry celery, carrots, onion, and garlic for 2 minutes. Add water; cover and cook 2-3 more minutes, just until vegetables are crisp tender.
Return chicken to wok. Stir broth mixture and add it to wok. Stir until thickened, about 1 minute.
Add red pepper flakes, snow peas, and most of the cashews. Heat through.
Serve over hot rice. Use the remaining cashews for garnish.
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"Very good - I added more soy sauce and reduced the amount of red pepper flakes. I also substituted asparagus for the snap peas just because that is what I had on hand. Will be making this one again!"
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