chicken-cashew stir fry

[Nullsy]

Had this for dinner last night and my husband gave it a 10! The only change I made was using chicken breasts instead of thighs and it was outstanding in my opinion. I love stir frys that are slightly sweet with some heat. I did a search for the last year and did not find any comments for this dish. It's from the May 2000 issue, anybody else try this?

[Peggy]

Nullsy,

I made this dish last summer and thought it was very good also! Like you, I used chicken breasts instead of thighs. I have made many chicken stir-fry recipes in my day and this was one of the best! Thanks for reminding me about it!!

Peggy

[ElinorC]

Thanks for reminding me; it's on my Want To Try List!

[Shirley Panek]

I've made this a couple of times. It's really delicious. It reminds me of the chicken cashew from the Chinese take-out, especially the sauce - nice and flavorful, and not too runny.

I'll have to make it again soon! (Maybe tonight!)

http://www.cookinglight.com/bbs/smile.gif
Shirley

[MrsReber]

I have to try this after seeing these reviews! I remember seeing it and wanting to try it last year. I have just started making stir fry dishes and my husband loves them. Guess I'll have to add the ingredients to my shopping list!

[56grapeape]

im gonna go search for the recipe! sounds yummy!

rachelle

[56grapeape]

Well, i cant fin dit herre, anyone have it ready to post?

Originally posted by 56grapeape:
im gonna go search for the recipe! sounds yummy!

rachelle

[Mary Ann]

Here you go!

CookWare(tm) from Cooking Light(r).

Chicken-Cashew Stir-fry

SOURCE: Cooking Light YEAR: 2000 ISSUE: May PAGE: 150

INGREDIENTS FOR 6 SERVINGS:
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (such as Kame)
1-1/2 tablespoons cornstarch
1-1/2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons rice or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice

INSTRUCTIONS:
We just couldn't resist this classic dish, which combines both sweet
and hot Asian flavors. It is a basic recipe from which you can vary
the ingredients as you like.

1. Combine first 7 ingredients in a small bowl; set aside.

2. Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high
heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute.
Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and
peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep
warm.

3. Heat 1 tablespoon oil in pan over medium-high heat. Add chicken;
stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple,
cashews, and crushed red pepper; bring to a boil, and cook 1 minute or
until thick. Stir in 1/2 cup green onions. Serve with rice. Yield: 6
servings (serving size: 1-1/3 cups stir-fry and 1 cup rice).

NUTRITIONAL INFORMATION:
CALORIES 474 (22% from fat); FAT 11.8g (sat 2.4g, mono 4.5g, poly
3.8g); PROTEIN 22.5g; CARB 68.5g; FIBER 3.8g; CHOL 60mg; IRON 4.3mg;
SODIUM 553mg; CALC 67mg

[56grapeape]

MARY ANN, thank you soooo much!

You people here are amazing!! Thats twice i posted looking for a recipe, and got a fast response!!!

I NEED to get myself a mastercook!! I saw them at Costco the other night, and they also had a cookinglight one! Which is which?? they were about $25.
(also had 1 cl annual 01 left, and its was $22!! oh well, i already am paying my $30+!

Rachelle ~:0)

[ElinorC]

We had this for dinner and we also loved it! It has so many good (and pretty)veggies in it that you can't go wrong. I think it is better than the Sichuan Stir-Fry with Cashews in the current magazine. I did kick it up a little with Oriental hot oil however but I did the same thing with other stir-fries. Thanks Nullsy for reminding me of the recipe!

[Laura Wick]

Thank you Nullsy for starting this thread. I LOVE Chicken with Cashews and try it at every Chinese restaurant I visit. There are lots of ways to make it apparently, and they are all good.

Thank you, Mary Ann for entering the recipe. Somehow I missed it when published, and will print it and try soon!

[Sledge]

56grapeape -- Mastercook is the actual name of the software program. They have a Cooking Light version of it -- it includes recipes (whole years depending on the version #) from cooking light. There is also a Graham Kerr, Julia CHild, Classic, and other versions. It's easy to use and very handy!!!

[Grace]

One more time, I will put in my vote for the Cooking Light CookWare recipe software, offered through www.cookn.com (http://www.cookn.com)

The software program is free when you buy your first cookpac for $6.98 (cookpacs are always $6.98), and while it doesn't have an automatic nutrition analysis calculator, all CL recipes come with the nutrition information already, so it's a feature I really don't need (I don't type in too many of my own recipes, and most all recipes come with nutritional info nowadays that I can type in). Anyhow, I just wanted to reiterate that MasterCook isn't the only software out there! If you go to www.cookn.com (http://www.cookn.com) there is an on-line demo of the software so you can see how it works. It's simple, but does the job nicely, I think (and the price is right!!) http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Grace (edited 01-19-2001).]