Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CARROTS | 256 g / 2 cups |
| CASHEW NUTS | 129 g / 1 cup |
| HEART CELERY | 1 |
| CHICKEN BREASTS | 2 |
| CHILI FLAKES | 6 servings |
| CHILI PASTE | 1.50 Tbsps |
| RICE | 6 servings |
| GARLIC | 4 cloves |
| MUSHROOM | 226.80 g / 8 oz |
| ONION | 0.50 |
| OYSTER SAUCE | 2 Tbsps |
| PEPPERS | 6 servings |
| SOY SAUCE | 1 Tbsp |
| SUGAR | 1 tsp |
| VEGETABLE OIL | 1 Tbsp |
| VINEGAR | 1 tsp |
Cashew Nut Chicken
Cashew Nut Chicken takes roughly 20 minutes from beginning to end. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 390 calories, 25g of protein, and 15g of fat per serving. For $1.94 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have vegetable oil, rice, mushroom, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It works well as an affordable main course. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Similar recipes are Cashew Nut Chicken, Chicken and Cashew Nut Curry, and Chicken in a Cashew Nut Sauce.
Instructions
- Heat up a wok and vegetable oil. When the oil is hot, add garlic and brown it.
- Add chicken and cook them till they all cooked through,
- Add onion and mushroom and saute them till translucent
- Add all other vegetable and seasonings except chili paste. Saute for about 10 mins and add chili paste. If it's too dry, add 1 tablespoon of chicken stock or water to lighten the paste.
- When it's all mixed well, turn off the heat. Add cilantro and cashew nuts.
- Served with warm rice
