Chicken With Celery And Cashews Recipes

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CHICKEN WITH CELERY AND CASHEWS



Chicken With Celery and Cashews image

I found this in my Chicken cookbook and it looks great. I thought it would be a welcomed recipe for our Zaar word tour in the Asian part. If you dont have cashews use pecans.

Provided by bigbadbrenda

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 tablespoons vegetable oil
4 ounces unsalted cashews
4 spring onions, sliced diagonally
4 celery ribs, thinly sliced diagonally
6 ounces of stir fry yellow bean sauce
salt and pepper
celery leaves (to garnish)

Steps:

  • Cut the chicken into thin slices across the grain.
  • Heat the oil in a wok swirling it around till its really hot.Add the nuts stirring until they start to brown .
  • Add the chicken and stir fry until nearly cooked thru.
  • Add the celery and spring onions and continue stirring well in the wok.
  • Add the yellow stir fry paste and season with salt and pepper. Toss lightly to cover the chicken and vegetables with the paste.
  • Serve at once over plain steamed rice. Garnish with celery leaves.

Nutrition Facts : Calories 366, Fat 22, SaturatedFat 3.7, Cholesterol 68.4, Sodium 114.8, Carbohydrate 10.8, Fiber 2, Sugar 2.5, Protein 32.6

CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery (1/2-inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1-1/2 cups cashews
Hot cooked rice, optional

Steps:

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.

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