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    Cashew Chicken

    4 servings

    portionen

    30 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 1/2 lbs chicken breast cut into bite size pieces, about 1-inch in size

    1 tsp sea salt

    1 Tbsp cornstarch

    1 Tbsp low sodium soy sauce

    3/4 cup raw, unsalted cashews

    1 Tbsp canola, vegetable or another neutral oil

    1 red bell pepper, diced

    2 tsp minced fresh ginger

    2 tsp minced garlic, about 2-3 cloves

    1 (8 oz) can sliced water chestnuts, drained, optional

    4 green onions cut into 2-inch pieces

    Serve with cooked rice, optional

    2 tsp cornstarch

    2 Tbsp water

    ¼ cup hoisin sauce

    2 tsp toasted sesame oil

    2 Tbsp low sodium soy sauce

    1 Tbsp rice vinegar (seasoned or unseasoned)

    1 Tbsp brown sugar

    Anweisungen

    Place the chicken, salt, cornstarch, and soy sauce in a large bowl and toss to coat.Heat a large dry skillet (or wok) over medium-high heat

    Toast the cashews, stirring occasionally until beginning to brown, about, 4 minutes

    Remove from the pan.In a small bowl, mix together the 2 teaspoons cornstarch and 2 tablespoons water until fully combined

    Add to the cornstarch slurry the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar and brown sugar, stir together until fully combined

    Using the same skillet (or wok), over medium-high, heat 1 tablespoon canola oil until shimmering

    Add the marinated chicken

    Using a wooden spoon, spread the chicken into a single layer cook undisturbed for 2-3 minutes until browned on the bottom

    Flip the chicken over and cook for another 1-2 minutes until browned on the bottom

    Add bell pepper cook for 1-2 minutes, scraping the bottom of the pan until the chicken is cooked through and bell pepper is beginning to soften

    Add the water chestnuts, garlic, ginger

    Cook for 2 minutes longer

    Add green onions and the sauce

    Once the sauce comes to a simmer, add the toasted cashews and toss to combine

    Cook until the sauce has reached your desired thickness, about 2-3 minutes longer.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    338

    Gesamtfett

    10 g

    Gesättigtes Fett

    1 g

    Ungesättigtes Fett

    -

    Transfett

    -

    Cholesterin

    99 mg

    Natrium

    1035 mg

    Gesamtkohlenhydrate

    16 g

    Ballaststoffe

    1 g

    Zucker insgesamt

    10 g

    Eiweiß

    55 g

    4 servings

    portionen

    30 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    1 1/2 lbs chicken breast cut into bite size pieces, about 1-inch in size

    1 tsp sea salt

    1 Tbsp cornstarch

    1 Tbsp low sodium soy sauce

    3/4 cup raw, unsalted cashews

    1 Tbsp canola, vegetable or another neutral oil

    1 red bell pepper, diced

    2 tsp minced fresh ginger

    2 tsp minced garlic, about 2-3 cloves

    1 (8 oz) can sliced water chestnuts, drained, optional

    4 green onions cut into 2-inch pieces

    Serve with cooked rice, optional

    2 tsp cornstarch

    2 Tbsp water

    ¼ cup hoisin sauce

    2 tsp toasted sesame oil

    2 Tbsp low sodium soy sauce

    1 Tbsp rice vinegar (seasoned or unseasoned)

    1 Tbsp brown sugar

    Anweisungen

    1

    Place the chicken, salt, cornstarch, and soy sauce in a large bowl and toss to coat.Heat a large dry skillet (or wok) over medium-high heat

    2

    Toast the cashews, stirring occasionally until beginning to brown, about, 4 minutes

    3

    Remove from the pan.In a small bowl, mix together the 2 teaspoons cornstarch and 2 tablespoons water until fully combined

    4

    Add to the cornstarch slurry the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar and brown sugar, stir together until fully combined

    5

    Using the same skillet (or wok), over medium-high, heat 1 tablespoon canola oil until shimmering

    6

    Add the marinated chicken

    7

    Using a wooden spoon, spread the chicken into a single layer cook undisturbed for 2-3 minutes until browned on the bottom

    8

    Flip the chicken over and cook for another 1-2 minutes until browned on the bottom

    9

    Add bell pepper cook for 1-2 minutes, scraping the bottom of the pan until the chicken is cooked through and bell pepper is beginning to soften

    10

    Add the water chestnuts, garlic, ginger

    11

    Cook for 2 minutes longer

    12

    Add green onions and the sauce

    13

    Once the sauce comes to a simmer, add the toasted cashews and toss to combine

    14

    Cook until the sauce has reached your desired thickness, about 2-3 minutes longer.