CHICKEN TERIYAKI WITH CASHEW PINEAPPLE RICE
Make and share this Chicken Teriyaki with Cashew Pineapple Rice recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Chicken
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 7 ingredients and bring to a boil.
- Cool; divide in half.
- Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later.
- Prepare white rice for 4 people, as instructed on bag.
- Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
- Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
- Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.)
- My husband isn't crazy about pineapple so I've started serving it separate from the rice. That way I can add it but he doesn't have to.
CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION
This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. UPDATE - I HAVE DECREASED THE AMOUNT OF WATER USED IN THE SAUCE FROM 1/2PT TO 1/4 PINT BUT I FIND IT DOES TEND TO GET A BIT TOO THICK AND NEEDS A DROP OR 2 MORE. USE YOUR SENSES, IF YOU THINK IT NEEDS IT THEN ADD IT! ADDING FROZEN VEGGIES WILL WATER THE SAUCE DOWN CONSIDERABLY. THIS PARTICULAR RECIPE DOES NOT ADHERE MUCH TO TWEAKING AND I SUGGEST YOU TRY IT AS STATED BELOW FIRST. THANK YOU
Provided by robd16
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First of all make the sauce. Combine everything, mix well until smooth and set aside.
- Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
- Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
- Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
- After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
- Utterly Delicious.
Nutrition Facts : Calories 417.5, Fat 17.2, SaturatedFat 3.8, Cholesterol 69.6, Sodium 880.5, Carbohydrate 40, Fiber 2.5, Sugar 26.3, Protein 25.8
STIR FRIED CHICKEN WITH CASHEW NUTS AND PINEAPPLE
Although I know the dish is high in calories, my husband likes this dish very much so we still have it 1-2 times a month. My friend likes it very much too so I sent her the following copy. Since she doesn't cook much, so I had to explain a bit more.
Provided by Sharis2006
Categories One Dish Meal
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Wash chicken and dice. Mix with marinade. Leave in a cool place for at least 30 minutes. Can be left in the fridge for 2 hours to overnight for deeper favour.
- Cashew nuts - if you have some nice crispy bought nuts (not honey roasted which will be too sweet for the dish), you can save time by using them instead of preparing the nuts according to steps 2 & 3. Bring 100 ml of water to the boil. Add ¼ teaspoon of salt and ½ teaspoon of brown sugar (more favour and also a bit of salt will make the nuts more crispy after deep fried / baking). Put in cashew nuts and simmer for 30 minutes (so the salt and sugar not only coat the nuts but deposit inside). Remove and drain.
- Pre-heat an oven (160C for fan-assistant oven, I am not sure the temperature for those without fan, may be 170C). Use an oil brush to grease a baking plate. Put in a teaspoon of oil (oil/butter, though it seems that butter gives a better favour and texture). Pour in the cashew nuts. Keep an eye on the nuts, once there is no more water bubbles evaporates (takes about 30-45 minutes, the nuts would not be crispy with any moisture inside), uses the oil brush to brush all over the nuts. Bake for another 15 minutes or when the nuts become light brown (the colour will become darker when cool). Pour over a piece of kitchen paper on a rack to cool. (It is essential to coat a layer of oil so the nuts can remain crispy much longer after mixing with the sauce. Some people may prefer deep-fry but too much oil is needed while my husband needs to loss weight. You can double the amount and leave half in an air-tight jar for next meal but I don't do it myself as my husband will finish it quickly.).
- Heat a non-stick wok with medium heat and add a tablespoon of oil (2 tablespoons of oil if you use a normal wok). Put in garlic and chilly pepper. Stir fry for a while till you can smell the garlic.
- Add chicken and stir fry till it is done. Take out the chicken and put aside. (Don't worry if the marinade sticks to a normal wok, as the pineapple juice we use later will solve the problem.).
- Put in green pepper, stir fry for 1 - 2 minutess (depending on the hardness of the pepper).
- Put back the chicken and add the red pepper and stir fry. Pour in seasoning and stir fry until the sauce reduces.
- Add the pineapple and mix (so the juice of the pineapple will not come out, as we have used pineapple juice for seasoning already).
- Turn off the heat, add cashew nuts and mix. Serve hot.
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