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Home / Courses / Dinner

Asian Cashew Chicken

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Author: Imma Published:1/31/2014Updated:3/14/2022
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Asian Cashew Chicken – salty, sweet and spicy chicken dish tossed with veggies and cashews that comes ready in no time. A quick and easy family weeknight meal!

Cashew Chicken

This is one of my Asian inspired chicken dishes, that I can quickly put together in less than no time that would truly satisfy anyone- well almost anyone. I selfishly threw in the cashews to the dismay of the rest of my family.

Asian Cashew Chicken

What? How could I do this? Well, sometimes it has to be about what the cook likes! you can completely remove the cashews or replace them with peanuts – what ever rocks your boat!

Asian Cashew Chicken

I am lucky to have been exposed to Asian cuisine –at least the basics, during my time waiting tables. So am not shy about putting it together or making it a staple in my household, especially coming from a different cultural background. Who can pass up on salty, sweet, spicy and moist chicken anyways?

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Asian Cashew Chicken
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Asian Cashew Chicken

Asian Cashew Chicken - salty, sweet and spicy chicken dish tossed with veggies and cashews that comes ready in no time. A quick and easy family weeknight meal!
No ratings yet
Cook: 15 mins
Total: 15 mins
Asian
Servings 3 -4 people

Ingredients

  • 1 teaspoon cornstarch
  • ¼ tablespoon soy sauce
  • ½ tablespoon oyster sauce
  • 1 pound boneless chicken thigh sliced

For the sauce

  • 1 tablespoon soy sauce
  • ¼ cup oyster sauce
  • ½ cup chicken stock
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1- 2 tablespoon brown sugar
  • 3 garlic cloves
  • 1 teaspoons minced ginger
  • 1 medium onion chopped
  • 1/2 teaspoon chilli sauce
  • 1-2 large bell pepper red or green
  • 4-5 basil leaves -chopped
US Customary - Metric

Instructions

  • In a small bowl combine, cornstarch, soy sauce, oyster sauce then add chicken, mix well. Set in the fridge.
  • In another bowl combine the soy sauce, sherry, water, chicken stock, oyster sauce, cornstarch, and brown sugar. Set aside.
  • Heat up the Wok with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked; remove and keep warm.
  • Stir the onion, then add garlic, ginger chilli sauce and continue stirring for another 2 -3 minutes.
  • Add the combined sauce, and basil, stir for about 2 minutes, followed by the , cashews, chicken and green onions. Stir for about 1 minute.
  • Remove and serve over rice.

Nutrition Information:

Calories: 453kcal (23%)| Carbohydrates: 26g (9%)| Protein: 27g (54%)| Fat: 25g (38%)| Saturated Fat: 6g (38%)| Cholesterol: 149mg (50%)| Sodium: 1222mg (53%)| Potassium: 529mg (15%)| Fiber: 1g (4%)| Sugar: 16g (18%)| Vitamin A: 1390IU (28%)| Vitamin C: 54.3mg (66%)| Calcium: 42mg (4%)| Iron: 1.6mg (9%)
Author: Imma
Course: Main
Cuisine: Asian
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Nutrition Facts
Asian Cashew Chicken
Amount Per Serving
Calories 453 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Cholesterol 149mg50%
Sodium 1222mg53%
Potassium 529mg15%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 27g54%
Vitamin A 1390IU28%
Vitamin C 54.3mg66%
Calcium 42mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews
  1. Christi says

    Posted on 2/2 at 6:09PM

    Is there a substitute for oyster sauce? My kids are allergic to fish.

    Reply
    • ImmaculateBites says

      Posted on 2/2 at 7:04PM

      Christi,there is vegetarian oyster sauce made from mushrooms. It is available in most supermarkets.

      Reply
      • Christi says

        Posted on 2/3 at 4:50PM

        Thanks!

  2. Yaje says

    Posted on 1/31 at 12:18PM

    Are you limited in the type of veggies to add? Can I use broccoli and mushrooms in the recipe?

    Reply
    • ImmaculateBites says

      Posted on 1/31 at 12:30PM

      You sure can.Adjust to suit your vegetable preferences but do not go overboard without adjusting sauce.

      Reply

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