Basil Chicken And Cashew Nuts Food

20 MINUTE BASIL CASHEW CHICKEN.

Steps:

• Add the chicken to a bowl and toss with the oyster sauce and soy sauce. Let the chicken marinate 10 minutes.
• Heat a large skillet or wok over medium. Add 1 tablespoon sesame oil. Add the garlic, ginger and serrano chile, cook 30 seconds or until fragrant. Watch close, you don't want to burn the garlic. Increase the heat to medium high. Add another drizzle sesame oil and the chicken. Stir-fry over medium high heat until cooked through, about 5 minutes. Stir in the cashews and cook another minute. Remove from the heat and stir in Thai basil.
• Serve the chicken over steamed rice with fresh mango slices and extra basil. EAT!

THAI CHICKEN STIRFRY WITH BASIL AND CASHEWS

Steps:

• Chop up the chicken and marinate it in the cornstarch and rice wine for 30 mins.
• Heat the coconut oil in a large pan on medium-high heat. When the pan is hot, add the chicken. Stir fry the chicken till its just cooked through and remove from the pan and set aside.
• In the same pan, throw in the onion, carrots and chilies if you are going to use them. Stir fry for about 5 mins till the carrots start to get a little soft. Add the garlic chili paste and stir.
• When the carrots are tender, add the broccoli, peppers, chicken and the sauce to the pan. Stir fry for a min or so only. Don't let the broccoli get mushy.
• Add the basil and cashews right before you are going to serve it. Add the leaves whole or chopped if you like that better. Spoon the veggies, chicken and sauce over a plate of rice. Serve!

BASIL CHICKEN AND CASHEW NUTS

Steps:

• Heat peanut oil in a pre-heated wok. Fry the cashew nuts until they are a light golden brown. Remove nuts onto absorbent paper.
• Heat oil again in the wok. Stirfry onion and chili pepper and garlic until it is light brown.
• Add 3/4 cup basil leaves and saute until the mixture is fragrant.
• Add chicken slices and continue to stirfry all ingredients over moderate heat for approximately 2 minutes until the colour of the meat changes.
• Add cashew nuts, remaining basil leaves.
• Stir in the palm sugar, squeeze of lime or lemon and pinch of salt and sprinkle in the fish sauce.
• Serve with rice.

CHICKEN & CASHEW NUTS

Steps:

• Heat Peanut and Sesame Oil in Wok over med-high heat.
• Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
• Add Onions and Carrots and cook until slightly softened, about 2 minutes.
• Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.
• Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.
• Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.
• Serve with steamed white rice.

THAI CHICKEN WITH CASHEW NUTS

Steps:

• Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
• Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
• Stir in cashews and green onions, and stir fry for 2 minutes.

CHICKEN WITH CASHEWS

Steps:

• In a small bowl, combine the first six ingredients; set aside., In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired.

CHICKEN WITH BURNT CHILLI PASTE AND CASHEW NUTS

Steps:

• To make the burnt chilli paste, heat the oil in a frying pan over a moderate heat and fry the onion until softened. Remove and set aside.
• Add the chillies to the pan and fry until blackened. Set aside.
• Add the garlic and fry until golden.
• Grind the dried prawns, half of the fried chillies, the onion and garlic together with a pestle and mortar, to create a coarse paste. Add the mixture to the pan with the fish sauce, tamarind water and sugar. Heat gently for a few minutes, stirring constantly, and then set aside.
• Heat the groundnut oil in a wok and fry the sliced garlic until brown. Add the chicken and fry for a couple of minutes on each side to seal.
• Crumble the remaining fried chillies into the wok and add 2 tablespoons of the burnt chilli paste, then the fish sauce, water, sugar and sliced chilli. Fry over a high heat.
• Add the basil leaves, kaffir lime leaves and cashew nuts and fry for another minute. Garnish with red chilli and basil and serve with plain boiled rice.

AUTHENTIC THAI CASHEW CHICKEN

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.