Cashew Chicken
- Number of Servings: 7
Ingredients
For the Marinade1 egg white¼ cup soy sauce¼ cup cooking sherry¼ teaspoon freshly ground black pepper2 tablespoons olive oil1 ¼ pounds boneless, skinless chicken breastsFor the Sauce1 cup chicken broth2 tablespoons soy sauce1 tablespoon cooking sherry 1 tablespoon cornstarchFor the Vegetables½ cup cashews8 ounces white mushrooms6 green onions, divided2 tablespoons canola oil, divided1 tablespoon peeled and minced fresh ginger root
Marinating the Chicken
1. In a medium bowl, combine egg white, soy sauce, cooking sherry, black pepper and oil. Rinse chicken; pat dry with paper towels and cut into 1-inch chunks. Add chicken to marinade, stirring to coat thoroughly; cover and refrigerate for 30 minutes.
Preparing the Sauce and Vegetables
1. For the sauce, in a medium bowl, combine chicken broth, soy sauce, cooking sherry and cornstarch. Mix well; set aside.
2. Preheat oven to 350 degrees F. Place cashews in a single layer in a small baking pan; toast until browned, about 10 minutes.
3. Wash and dry mushrooms; trim stems. Cut mushrooms into quarters. Trim roots from green onions. Thinly slice 4 green onions. Mince remaining green onions and set aside for garnish.
Cooking the Chicken
1. In a heavy skillet or wok, heat 1 tablespoon oil over medium-high heat. Drain chicken; discard marinade. Cook chicken, stirring occasionally, until it turns white, about 3 minutes. Remove chicken from skillet; set aside.
2. Add remaining oil to skillet; reduce heat to medium. Add mushrooms; cook, stirring, for 2 minutes. Add green onions and ginger root; cook until onions wilt, about 2 minutes. Add chicken; cook to blend flavors, 30 seconds. Add sauce; bring to a boil and cook until thickened, about 1 minute longer. Add cashews.
3. Garnish chicken with reserved green onions. Serve immediately over rice.
Number of Servings: 7
Recipe submitted by SparkPeople user THINGIRL1024.
1. In a medium bowl, combine egg white, soy sauce, cooking sherry, black pepper and oil. Rinse chicken; pat dry with paper towels and cut into 1-inch chunks. Add chicken to marinade, stirring to coat thoroughly; cover and refrigerate for 30 minutes.
Preparing the Sauce and Vegetables
1. For the sauce, in a medium bowl, combine chicken broth, soy sauce, cooking sherry and cornstarch. Mix well; set aside.
2. Preheat oven to 350 degrees F. Place cashews in a single layer in a small baking pan; toast until browned, about 10 minutes.
3. Wash and dry mushrooms; trim stems. Cut mushrooms into quarters. Trim roots from green onions. Thinly slice 4 green onions. Mince remaining green onions and set aside for garnish.
Cooking the Chicken
1. In a heavy skillet or wok, heat 1 tablespoon oil over medium-high heat. Drain chicken; discard marinade. Cook chicken, stirring occasionally, until it turns white, about 3 minutes. Remove chicken from skillet; set aside.
2. Add remaining oil to skillet; reduce heat to medium. Add mushrooms; cook, stirring, for 2 minutes. Add green onions and ginger root; cook until onions wilt, about 2 minutes. Add chicken; cook to blend flavors, 30 seconds. Add sauce; bring to a boil and cook until thickened, about 1 minute longer. Add cashews.
3. Garnish chicken with reserved green onions. Serve immediately over rice.
Number of Servings: 7
Recipe submitted by SparkPeople user THINGIRL1024.
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 13.6 g
- Cholesterol: 46.9 mg
- Sodium: 1,065.8 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.1 g
- Protein: 24.6 g
Member Reviews