Cashew Chicken Recipe
Description: Indulge in the delightful flavors of this Cashew Chicken recipe, brought to you by lovewithrecipes.com. This dish combines tender chicken breast, crunchy cashews, and a medley of Asian-inspired flavors for a satisfying meal that’s sure to please your taste buds.
Recipe Category: One Dish Meal
Keywords: Chicken Breast, Chicken, Poultry, Rice, Grains, Vegetable, Meat, Canadian, Asian, Low Cholesterol, Healthy, Stove Top, Easy, < 60 Mins
Nutritional Information (per serving):
- Calories: 492.2
- Fat Content: 9.1g
- Saturated Fat Content: 1.8g
- Cholesterol Content: 38mg
- Sodium Content: 801.3mg
- Carbohydrate Content: 79.5g
- Fiber Content: 5.8g
- Sugar Content: 10.4g
- Protein Content: 23.6g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/3 cups | long-grain rice |
| 1 2/3 cups | water |
| 2-3 | boneless skinless chicken breasts |
| – | hoisin sauce |
| – | wheat germ |
| – | cashews |
| 1/4 cup | water chestnuts |
| 2 | bamboo shoots |
| 1/2 cup | chicken broth |
| 1 | hoisin sauce |
| 1 | cornstarch |
| 1 | lemon wedge |
Instructions:
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Begin by cooking the long-grain rice in water or stock according to the package instructions. Set aside once cooked.
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Rinse the chicken breasts and pat them dry with paper towels to remove excess moisture.
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Coat the chicken breasts thoroughly with hoisin sauce, ensuring an even coating.
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Roll the chicken breasts in wheat germ or bread crumbs until they are well coated.
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Heat a frying pan over medium heat and spray it with vegetable oil. Brown the chicken breasts in the pan until they are cooked through. Once cooked, set them aside to cool slightly before cutting them into bite-sized pieces.
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Preheat your oven to 400°F (200°C). Spread the cut chicken pieces on an ungreased cookie sheet and bake them for 10-15 minutes, or until they are crisp. Add the cashews to the cookie sheet during the last 3 minutes of baking time. Keep warm once done.
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In a small bowl, whisk together the chicken broth, teriyaki sauce, hoisin sauce, and cornstarch until well blended. Set the sauce mixture aside.
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Heat sesame oil in a large frying pan over medium-high heat until hot but not smoking. Add the snap peas and cook them for 3 minutes, stirring occasionally, until they are tender-crisp. Stir in the water chestnuts and bamboo shoots.
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Pour the sauce mixture over the vegetables in the frying pan. Cook until the mixture boils and thickens, stirring often to prevent sticking.
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Fold the cooked chicken pieces into the sauce mixture, ensuring they are evenly coated. Sprinkle with the roasted cashews.
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Serve the Cashew Chicken immediately over hot rice, garnished with lemon wedges for an extra burst of flavor.
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Enjoy your delicious Cashew Chicken creation with family and friends!
Additional Tips:
- For a quicker alternative, you can use frozen cooked breaded chicken nuggets cut in half. Simply bake them in the oven at 400°F (200°C) as directed on the package. However, note that the taste may differ slightly from the traditional Asian-inspired flavor of the dish.
