Basic recipe that can start you on your way to homemade cashew chicken.
In a small bowl, combine 1 tablespoon of the broth with the cornstarch.
In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat.
Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes.
Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat.
Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes.
Transfer to the bowl with the cashews.
Stir the sesame oil into the mushroom mixture.
Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat.
Add the chicken and stir fry until lightly browned.
Add cooked chicken to the bowl with the mushrooms.
Add the green onions and garlic; cook, stirring, about 30 seconds.
Add the broccoli and cook, stirring, for 1 minute.
Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes.
Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes and the oyster and soy sauces.
Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute.
Serve topped with the mushroom mixture.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 224 | ||
Calories from Fat: 138 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 48mg | 15 % | |
Sodium 138.2mg | 5 % | |
Potassium 726.8mg | 19 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6.5g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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