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Cashew Chicken With Plum Sauce without seasoning

Found 9 recipes

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Cashew Chicken Fingers With Curry Mayonnaise

1 tablespoon cornstarch 3 tablespoons all-purpose flour 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon chili[...]

Source: food.com
Cashew Chicken Salad With Mandarin Oranges

3 tablespoons rice vinegar 1 tablespoon minced peeled fresh ginger 1 tablespoon low sodium soy sauce 1 teaspoon sugar 2 teaspoons hoisin sauce 1/2 teaspoon[...]

Source: food.com

Cashew Chicken Fingers With Curry Mayonnaise

1 tablespoon cornstarch 3 tablespoons all-purpose flour 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon chili[...]

Source: food.com
Cashew Chicken Salad With Tarragon Vinaigrette

2 teaspoons vegetable oil 1 lb chicken breast tenders, cut into 1-inch pieces 2 medium celery ribs , chopped (1 cup) 1 small onion , finely chopped (1/4 cup)[...]

Source: food.com
Cashew Chicken with Hot Oil Sauce

2 lbs boneless skinless chicken breasts 3 green onions , sliced 2 slices ginger , quarter sized,slivered oil (for frying) 1 -1 1/2 cup cashews 3 tablespoons[...]

Source: food.com
Cashew Chicken With Stir-Fry Vegetables

1 (16 ounce) package cleaned & cut stir fry vegetables 3/4 lb boneless skinless chicken breast , sliced thinly 3 tablespoons water 1 1/2 tablespoons[...]

Source: food.com
Cashew Chicken With Lotus Root and Shiitake[...]

1 1/2 lbs chicken thighs , 1 inch pieces 1 1/2 teaspoons salt 1 teaspoon sugar 2 teaspoons granulated onion 1 teaspoon granulated garlic 1 teaspoon ginger[...]

Source: food.com
Cashew Chicken With Snow Peas and Water[...]

1 1/2 lbs chicken breasts , 1 inch bite size strips 1 teaspoon salt 1/4 teaspoon white pepper 1/2 teaspoon sugar 1 egg white, beaten 3 drops sesame oil 2[...]

Source: food.com
Cashew Chicken With Baby Corn and Okra

2 lbs chicken breasts , bite size pieces 1 teaspoon salt 1 teaspoon sugar 1/8 teaspoon white pepper 1 teaspoon fresh ginger , minced 1 teaspoon garlic ,[...]

Source: food.com

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