Lisa's Homemade Cashew Chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 455.7
- Total Fat: 26.8 g
- Cholesterol: 95.0 mg
- Sodium: 807.2 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.9 g
- Protein: 30.3 g
View full nutritional breakdown of Lisa's Homemade Cashew Chicken calories by ingredient
Introduction
Chicken thighs with cashews, celery, onion, garlic, baby corn, water chestnuts, and lots of mushrooms in a classic sauce. Chicken thighs with cashews, celery, onion, garlic, baby corn, water chestnuts, and lots of mushrooms in a classic sauce.Number of Servings: 8
Ingredients
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32 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH)
3 cup, pieces or slices Mushrooms, fresh
3 stalk, medium (7-1/2" - 8" lon Celery, raw
3 clove Garlic
1 cup Campbell's low sodium chicken broth
8 tbsp Kikkoman Reduced Sodium Soy Sauce (by MYNAMEISSMILE)
2 tbsp Honey
1.5 tbsp Vinegar - Natural Rice Vinegar (Nakano)
2 1tsp Sesame Oil
3 tbsp Argo Cornstarch
2 tbsp Canola Oil
10 oz Unsalted Whole Cashews
1 cup slices Waterchestnuts (water chestnuts)
4 serving Onions, yellow, raw 1 oz.
1.5 cup Corn - miniature cobs of corn - canned
Directions
Cut up chicken thighs and saute until just done in 1 Tbsp. canola oil. Set aside. In other 1 Tbsp. of oil saute onion and celery until tender. Add mushrooms and continue saute and finally garlic. Mix chicken broth, soy sauce, honey, vinegar, sesame oil and cornstarch in a bowl and whisk to combine. Add cooked chicken to vegetables and add baby corn and water chestnuts to vegetables and heat. Pour sauce over all and stir and simmer to thicken sauce. Roast cashews in 350 degree F oven for 6 to 10 minutes to bring out flavor and add to cashew chicken to finish. May serve over rice or eat as is.
Serving Size: 8 1- cup servings
Serving Size: 8 1- cup servings