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Chef meewahjang's Cashew Chicken Recipe
|Chicken breasts||1 1⁄2 Pound|
|Peanut oil||2 Tablespoon|
|Unsalted cashew nuts||3⁄4 Cup (12 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Bamboo shoots||3⁄4 Cup (12 tbs), cut into 1/2 inch pieces|
|Snow peas||1 Cup (16 tbs), strings removed|
|Garlic||2 Clove (10 gm), minced|
|Oil||3 Tablespoon (For Sauteing Chicken)|
Calories 562 Calories from Fat 299
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 6 g30.1%
Trans Fat 0 g
Cholesterol 99.6 mg
Sodium 258.7 mg10.8%
Total Carbohydrates 18 g6%
Dietary Fiber 3.1 g12.5%
Sugars 5.3 g
Protein 48 g96.1%
Vitamin A 9.8% Vitamin C 49.8%
Calcium 4.7% Iron 23.1%
*Based on a 2000 Calorie diet
Cut into 1 1/2 inch squares.
Marinate chicken 15 minutes in mixture of 1 Tbsp peanut oil, 1 Tbsp soy sauce and 1 tsp cornstarch.
Saute nut meats in 1 Tbsp peanut oil until slightly brown.
In a hot frying pan or wok, saute chicken, salt and garlic in 3 Tbsp oil until meat turns white.
Add stock, mushrooms, bamboo shoots and snow peas.
Cover and cook for 1 minute.
Add pepper, sugar, 1 Tbsp soy sauce and 1 tsp cornstarch mixed with 2 tsp water.
Stir gently until sauce thickens.
Pour in nut meats, mix slightly and serve HOT.