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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Cashew Chicken
3
1 tablespoon
Peanut oil
1/2 cup
Cauliflower florets, small/medium
1/2 cup
Red bell peppers
1/2
Baby bella mushrooms, sliced
1/2 cup
Cabbage, cut in thin strips
1/2 cup
Onion, sliced and chopped
1/3 cup
Water chestnuts
1/2 cup
Green beans
1/2 cup
Raw cashews
1/2 teaspoon
Pepper
1/3 cup
Chicken broth
1 tablespoon
Oyster sauce or hoisin is a possible substitute
1/2 teaspoon
Sesame oil
1 tablespoon
Soy sauce
1 tablespoon
Rice wine vinegar
1/2 tablespoon
Red chili flakes
3 tablespoons
Fresh ginger, minced
3 cloves
Garlic, minced
3
Scallions, roughly chopped
1 tablespoon
All-purpose flour
1 tablespoon
Rice vinegar
1/2 tablespoon
Sesame oil
2 tablespoons
Oyster sauce
1/4 tablespoon
Sugar
1 tablespoon
Soy sauce
- First, let's start with the marinade. Add all the ingredients except the flour into a large mixing bowl.
- With a whisk, mix all the ingredients until well integrated.
- Next add in the chicken and really give it a good mix; make sure every piece of chicken covered.
- Coat the marinated chicken in flour.
- Cover the bowl, place it in the fridge and allow the chicken to absorb the marinade for at least 15-20 minutes.
- Once the chicken is marinated, add oil in a large frying pan over medium-high heat.
- Carefully add the marinated chicken, being sure not to add too much of the excess sauce.
- Cook chicken until the internal temperature reaches 165°F.
- Next, add your vegetables and stir together.
- Mix cashews and then chicken broth.
- Finally, after about 1-2 minutes of additional cooking, add all the ingredients for the sauce and stir well. Enjoy!
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Ingredients
Directions
Cashew Chicken
3
1 tablespoon
Peanut oil
1/2 cup
Cauliflower florets, small/medium
1/2 cup
Red bell peppers
1/2
Baby bella mushrooms, sliced
1/2 cup
Cabbage, cut in thin strips
1/2 cup
Onion, sliced and chopped
1/3 cup
Water chestnuts
1/2 cup
Green beans
1/2 cup
Raw cashews
1/2 teaspoon
Pepper
1/3 cup
Chicken broth
1 tablespoon
Oyster sauce or hoisin is a possible substitute
1/2 teaspoon
Sesame oil
1 tablespoon
Soy sauce
1 tablespoon
Rice wine vinegar
1/2 tablespoon
Red chili flakes
3 tablespoons
Fresh ginger, minced
3 cloves
Garlic, minced
3
Scallions, roughly chopped
1 tablespoon
All-purpose flour
1 tablespoon
Rice vinegar
1/2 tablespoon
Sesame oil
2 tablespoons
Oyster sauce
1/4 tablespoon
Sugar
1 tablespoon
Soy sauce
- First, let's start with the marinade. Add all the ingredients except the flour into a large mixing bowl.
- With a whisk, mix all the ingredients until well integrated.
- Next add in the chicken and really give it a good mix; make sure every piece of chicken covered.
- Coat the marinated chicken in flour.
- Cover the bowl, place it in the fridge and allow the chicken to absorb the marinade for at least 15-20 minutes.
- Once the chicken is marinated, add oil in a large frying pan over medium-high heat.
- Carefully add the marinated chicken, being sure not to add too much of the excess sauce.
- Cook chicken until the internal temperature reaches 165°F.
- Next, add your vegetables and stir together.
- Mix cashews and then chicken broth.
- Finally, after about 1-2 minutes of additional cooking, add all the ingredients for the sauce and stir well. Enjoy!
