Cashew Chicken Takeaway style
INGREDIENTS:
600 g boneless chicken breasts
2 tbsp Cornflour
1 tsp Salt and pepper
2 tbsp of Light Soya Sauce
1 tsp Sesame Oil
3 tbsp Vegetable Oil
.
1 Cup Red bell pepper
1 Large white onions
1/2 Cup Celery
1 tbsp Chopped Garlic
4/5 Ginger Slices
3 tbsp vegetable oil
1/2 cup toasted cashews
2 tbsp Vegetable Oil
Stir fry sauce:
1/3 cup Chicken Stock
1 tbsp Dark soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp brown sugar
1 tbsp rice vinegar / Lemon Juice
1 tsp White pepper
1/2 cup Green onions optional
….
Cut the chicken breast into small cubes, add all ingredients, sesame oil, light soya sauce, salt and pepper and cornflour, mix to combine then leave the chicken to marinate for 30 minutes while you prep the other ingredients.
Make the stir fry sauce. Add all the ingredients in to a jug, mix to combine and set aside.
Heat up 2 tbsp of oil in a wok, add cashew ,and roast until slightly brown.
Heat up 3 tbsp of oil in a same wok over medium-high heat, add chicken pieces and cook until brown. You can work in batches if the chicken doesn’t fit in one go. Take out the browned chicken and set aside.
In the same wok, heat up a 3 tablespoon of vegetable oil, add chopped garlic and sliced ginger. Sauté until fragrant. Add chopped bell pepper, celery and sliced onions and stir fry for about 2 minutes.
Add chicken continue to stir fry for another minute or two.
Add the stir fry sauce and simmer for about another 2/3 minute or until the sauce thickens.
Add Roasted Cashews and mix.
Finish off with chopped green onions , give it a mix. Turn off the heat and serve immediately with rice. Enjoy!
Cashew Chicken 100% Original Restaurant Recipe By Tasty Food With Maria | Best Chinese Recipe
Today i am making cashew chicken recipe which is original restaurant style recipe you can make it very easily and serve it to your family members they will loved it. Cashew Chicken 100% Original Restaurant Recipe By Tasty Food With Maria | Best Chinese Recipe you can enjoy this recipe in winters.
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15 Minute Cashew Chicken Recipe That Will Change Your LIFE!
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Cashew Chicken Recipe- Less Than 20Minutes
Ingredients ????
Chicken fillet 500g
Salt, pepper to taste
Soy Sauce ½tbsp
Cornstarch 2tbsp
Cashew nuts 80g
Vegetable Oil 2tsp
Red+Green Bell pepper 35g
Diced onion 1-med size
Sauce ingredients ????
soy Sauce 1tbsp
dark Soy Sauce ½tbsp
Oyester Sauce 1tbsp
sugar 1tbsp
white vinegar 2tsp
sesame Oil 1tsp
cornstarch 1tbsp
Garnish with spring onions
chicken breast recipe,chicken, chicken recipes for dinner,boneless chicken recipe,tasty chicken recipes,chicken breast dinner,chicken fillet recipe,easy chicken recipes,chicken, easy dinner recipes, Cashew chicken stir fry, stir fry chicken,
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Thai Cashew Chicken Stir Fry
Cashews are a favourite in stir fries all across Asia, and the Thai do it best! Really try to use raw cashews if you can, pan roasting them brings out super flavour. But if you only have roasted cashews, that's fine too!
Use as much chilli as you want… or not. Terrific whether it's spicy or mild!
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BETTER THAN TAKEOUT - Chicken and Cashew Nuts Recipe
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Today we are making Cashew chicken - a popular stir fry originating in the Zhejiang province of China. It is quick and easy. No cooking skills are required, and it tastes better than takeout.
INGREDIENTS (Serves 2 people)
To marinate the chicken
400g / 14oz of chicken breast
1/4 tsp of salt
1/4 tsp of baking soda
White pepper to taste
2 tsp of cornstarch
1 tsp of dark soy sauce (Amazon Link -
For the sauce
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of hoisin sauce (Amazon Link -
1/2 tbsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
3 tbsp of water
1.5 tsp of cornstarch
To stir fry
3 tbsp of vegetable oil
1/2 cup of cashew
10 cloves of garlic, cut in halves
1/2 inch of ginger, sliced thinly
3 scallions, diced and separate the white and green part
70g / 2.5 oz of bell pepper
70g / 2.5 oz of green bell pepper
70g / 2.5 oz of carrot
A splash of water as needed
INSTRUCTIONS
Slice the chicken breast into 2/3-inch thick strips, then dice into 2/3-inch cubes.
Marinade the chicken with salt, baking soda, white pepper, cornstarch, dark soy sauce, and Chinese cooking wine. Set it aside for 15 minutes.
Combine soy sauce, oyster sauce, hoisin sauce, dark soy sauce, five-spice powder, water, and cornstarch in a bowl and stir until there are no lumps. Set it aside.
Peel 10 cloves of garlic and cut them into halves; Slice the ginger thinly; Dice the scallions and separate the white and green parts;
Cut the red and green bell pepper into small diamond shapes. Cut the carrot into 2/3-inch bite size pieces. Different color of vegetables makes this dish pretty in presentation. However, feel free to switch them with whatever you have in your kitchen.
Add oil and cashew to the wok and stir over medium heat for 1 minutes or until the nuts are slightly golden. Remove the cashew from the wok, but leave the oil behind. You can switch the cashew to walnut, pecan, or peanut.
Turn the heat to high and add the marinated chicken. Stir for 3 minutes or until the chicken is nicely charred. Remove the chicken from the wok but leave the oil behind.
Add garlic, ginger, diced white part of the scallions, and carrot to the same wok. Stir until fragrant. Add a splash of water and cover the vegetables with a lid and wait for a couple of minutes to allow the steam to cook the carrot through.
Add the red and green bell pepper, pour in the sauce, introduce the chicken back to the wok, and stir well. If the wok looks dry, you can add another splash of water to help to mingle everything.
Before serving, add the nuts and diced green part of the scallions and toss thoroughly.
Serve with white rice or noodles.