Cashew Nut Chicken Recipes

Better than Takeout Cashew Chicken The Recipe Critic

WebFeb 25, 2021 · Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single …

1. Cut your chicken breast into one inch pieces. Salt and pepper.
2. Toss the chicken with the cornstarch mixture in a ziplock bag.
3. Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.
4. In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.

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Cashew Chicken {Better than Takeout!} Averie Cooks

WebJun 11, 2021 · To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside. Add …

Rating: 4.5/5
1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
2. To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
3. Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

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