Main dish - Cashew chicken recipe pioneer woman

Author: Nell French  

Dr Oz: Pioneer Woman Cashew Chicken Recipe Directions Mix together soy sauce, brown sugar, vinegar, oyster sauce, and sesame oil in a bowl, then set aside Heat the vegetable oil in a large skillet over high heat and add chicken

The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota Sheet Pan Cashew Chicken is an all in one meal with the amazing flavors of the popular takeout dish.

Cashew Chicken

A comforting cashew chicken recipe with a pan sauce that makes for a grand sweet and sour combination.
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 17

Ingredients:

• 1/2 c. low sodium soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. packed brown sugar
• 2 tbsp. oyster sauce
• 1/2 tsp. toasted sesame oil
• 3 tbsp. vegetable oil
• 6 whole boneless, skinless chicken thighs, cut into small cubes
• Kosher salt, to taste
• 1 tbsp. chopped garlic
• 1 tbsp. chopped fresh ginger
• 1 whole green bell pepper, chopped
• 1/4 c. sherry or chicken broth
• 2 tbsp. cornstarch
• 1/2 c. drained canned water chestnuts, coarsely chopped
• 1 c. unsalted cashews (be sure to use unsalted)
• 2 whole green onions, thinly sliced
• Cooked rice or noodles, for serving (if desired)

How to cook:

1. In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
2. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
3. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
4. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

Notes: Dr Oz: Pioneer Woman Cashew Chicken Recipe, Dr Oz: Pioneer Woman Cashew Chicken Recipe Directions. Mix together soy sauce, brown sugar, vinegar, oyster sauce, and sesame oil in a bowl, then set aside. …

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cashew chicken recipe pioneer woman

Cashew Chicken

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota
Provided by: Taste of Home
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 14

Ingredients:

• 1/2 cup rice vinegar
• 2 tablespoons sesame oil
• 1/2 cup sherry
• 2 teaspoons garlic powder
• 1-1/2 pounds skinless boneless chicken, cubed
• 3 tablespoons canola oil
• 3 cups fresh broccoli florets
• 1 cup thinly sliced carrots
• 2 teaspoons cornstarch
• 1/3 cup soy sauce
• 1/3 cup hoisin sauce
• 1 tablespoon ground ginger
• 1 cup roasted salted cashews
• Hot cooked rice

Nutrition:

• Calories: 454 calories
• Fat: 27g fat (5g saturated fat)
• Cholesterol: 63mg cholesterol
• Sodium: 1282mg sodium
• Carbohydrate: 19g carbohydrate (7g sugars
• Fiber: 3g fiber)
• Protein: 31g protein.

How to cook:

1. In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
2. Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside.
3. In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

Notes: 15 Easy Cashew Chicken Recipe, Heat a large skillet over medium-high heat. Add the cashews, oil and salt to the pan and shake or stir to combine. Cook for 3 to 5 minutes, stirring frequently to …

Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken is an all in one meal with the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.
Provided by: Kelly Kwok
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian American
Number of ingredients: 16

Ingredients:

• 6 tablespoons low sodium-soy sauce
• 1 tablespoon hoisin sauce
• 3/4 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic (minced)
• 2 tablespoons cornstarch
• 1/2 cup water (plus more as needed to thin out sauce)
• 2 medium skinless boneless chicken thighs or breasts (cut into 1" inch cubes)
• Salt and black pepper (to taste)
• 1 1/2 cups broccoli florets (about 1 head)
• 1 red bell pepper (cut into chunks)
• 1/2 green bell pepper (cut into chunks (optional - for extra color))
• 2/3 cup roasted unsalted cashews
• Toasted sesame seeds and chopped green onions

Nutrition:

• Calories: 95 kcal
• Carbohydrate: 21 g
• Protein: 3 g
• Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 880 mg
• Fiber: 2 g
• Sugar: 12 g
• Serving Size: 1 serving

How to cook:

1. !For the sauce:
2. In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
3. !For the chicken and vegetables
4. Preheat oven to 400°Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
5. Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
6. Cook in preheated oven for 8 minutes then remove the pan.
7. Arrange the broccoli florets, bell peppers and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.**
8. Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

Notes: 1 The Woks Of Life reviews, Review groups:

Cashew Chicken

A takeout favourite that’s easy to make at home with this recipe from The Pioneer Woman.
Provided by: Ree Drummond
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 17

Ingredients:

• 1 Tbsp rice vinegar
• 1 Tbsp brown sugar
• 1 Tbsp oyster sauce
• ½ tsp sesame oil
• ½ cup low-sodium soy sauce
• 3 Tbsp fresh ginger, chopped
• 6 skinless chicken thighs, boneless cut into small cubes
• Kosher salt and freshly ground black pepper
• 3 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 green bell pepper, cut into small cubes
• ¼ cup dry sherry
• 2 Tbsp cornstarch
• 1 cup unsalted roasted cashews
• ⅓ cup water chestnuts, chopped
• 2 scallions, thinly sliced
• Chopped fresh cilantro, for garnish

How to cook:

1. Step - 1
2. In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
3. Step - 2
4. Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
5. Step - 3
6. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
7. Step - 4
8. Serve garnished with the scallions and cilantro.

Notes: Cashew Chicken Recipe: How to Make It, In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. In the same …