Cashew Chicken Recipes

My friend brought these cashew chicken recipes to my attention and I'm glad she did. These are delicious meal and so visually stunning. I was pleasantly surprised by the ease of preparation and I couldn't believe how much this recipe yields. Lots of yummy leftovers which will be finished with a quickness. We were really impressed with the final result, the taste was truly splendid, and it's such an enjoyable meal.

Cashew chicken recipe #1

Ingredients:
10 ounces boneless chicken breasts, cut into 1x1/2 inch pieces
1 tablespoon cornstarch
1 tablespoon dry white wine
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1 teaspoon vegetable oil
6 green onions cut into 1-inch pieces
2 cups sliced mushrooms
1 red or green bell pepper, cut into strips
1 can (6 ounces) sliced water chestnuts, rinsed and drained
2 tablespoons hoisin sauce
2 cups hot cooked white rice
1/4 cup Roasted Cashews

Cooking Directions:

1. Place chicken in large resealable plastic food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.
   
2. Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Stir in hoisin sauce; cook and stir 1 minute or until heated through.
   
3. Serve chicken and vegetables over rice. Top servings evenly with Roasted Cashews. Serve immediately.

Cashew chicken recipe #2

Ingredients:
1/2 cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushrooms, drained
1 cup dry-roasted cashews
2 green onions, sliced

Cooking Directions:

1. Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
   
2. Heat wok or large skillet.
   
3. Add 1 tbsp of the oil and coat the surface.
   
4. Add chicken and stir-fry till done.
   
5. Remove chicken; set aside and keep warm.
   
6. Add remaining 1 tbsp oil to wok or skillet.
   
7. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
   
8. Add cornstarch mixture to vegetables.
   
9. Cook and stir about 1 minute or until sauce thickens.
   
10. Stir in chicken and cashew coating them with the sauce.
    
11. Garnish with green onions.
    
12. Serve with rice.

To discover more information about other chicken recipes besides the cashew chicken recipe, please visit to 300 Chicken Recipes