CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
THAI CHICKEN WITH CASHEW NUTS
A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice.
Provided by Shane Faz
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442.5 calories, Carbohydrate 20 g, Cholesterol 77.9 mg, Fat 25 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 4.9 g, Sodium 2114.4 mg, Sugar 6.6 g
CREAMY CASHEW CHICKEN CURRY
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
Steps:
- Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
- Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
- Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
- Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
- Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
CHICKEN IN A CASHEW SAUCE
The introduction of nut pastes into North Indian cooking is a wonderful Mughlai influence. My husband loves almond or cashew based chicken dishes such as this. (I have adjusted the typo for the quantity of the water in the recipe - you should get a fairly viscous sauce, which thickens as it stands)
Provided by eatrealfood
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Puree onions in blender till just smooth.
- Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute.
- In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it.
- Saute gently for 2 minutes, adjusting the heat if needed.
- Add the chicken cubes and golden raisins and continue to stir-fry for a minute.
- Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes.
- When chicken is cooked and sauce has thickened, remove to serving dish, garnish with chopped cilantro if desired, and serve.
Nutrition Facts : Calories 304.4, Fat 14, SaturatedFat 2.5, Cholesterol 66.3, Sodium 743.9, Carbohydrate 15.4, Fiber 2.1, Sugar 6.9, Protein 30.6
CHICKEN IN CASHEW NUT SAUCE (INDIAN)
Make and share this Chicken in Cashew Nut Sauce (Indian) recipe from Food.com.
Provided by angel.lin
Categories Curries
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Cut the onions into quarters and place in food processor/blender for one minute.
- Add tomato paste, cashew nuts, garam masala, garlic, ginger, chili powder, curry powder, cumin, lemon juice, turmeric, salt and yogurt to the processed onions.
- Process all ingredients until well combined to form a puree.
- In a saucepan, heat the oil, lower the heat to medium and pour in the puree mixture. Add in the half and half, chicken broth and butter.
- Add in chicken and cilantro. cover the saucepan and cook over low heat for about 10 minutes until chicken is cooked through.
- Serve garnished with chopped fresh cilantro over basmati rice.
- You may add additional chili powder/cayenne pepper to increase the spiciness.
Nutrition Facts : Calories 499.2, Fat 31.7, SaturatedFat 11, Cholesterol 122.6, Sodium 1214.5, Carbohydrate 17.5, Fiber 2.5, Sugar 5.7, Protein 37.1
CHICKEN IN CASHEW NUT SAUCE
Make and share this Chicken in Cashew Nut Sauce recipe from Food.com.
Provided by hannahactually
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- heat 2 tb oil in medium skillet and fry onion until well browned. cool slightly and then use food processor to grind browned onion with 1/4 c water, cashews, ginger, garlic, and cayenne until it forms a smooth, thick paste.
- in large saucepan, heat remaining 1 tb oil along with butter. add cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tb water and using spatula to loosen browned bits until the sauce has browned evenly. this should take roughly 5 minute.
- thin out sauce with remaining 1/2 c water and stir in salt. add chicken and turn to coat well with sauce. simmer, covered, over low heat until chicken is cooked through but not overdone, 8-10 minute you can discreetly pierce the thickest part of the chicken with a pairing knife and check for doneness. carefully turn chicken over during cooking. turn off heat.
- remove chicken breats to serving platter, gently stir the yogurt into the sauce, and mix well. pour sauce over chicken and serve.
Nutrition Facts : Calories 447.2, Fat 28.9, SaturatedFat 6.8, Cholesterol 80, Sodium 970.1, Carbohydrate 15.2, Fiber 1.5, Sugar 4.5, Protein 33.2
CHICKEN IN A CASHEW NUT SAUCE
Make and share this Chicken in a Cashew Nut Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
- Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
- Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
- In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
- When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
- Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
- After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.
Nutrition Facts : Calories 307.2, Fat 13.9, SaturatedFat 2.4, Cholesterol 66.1, Sodium 806.5, Carbohydrate 16.3, Fiber 2.3, Sugar 7.1, Protein 30.6
CASHEW NUT CHICKEN
Make and share this Cashew Nut Chicken recipe from Food.com.
Provided by tasha.x3
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the boned chicken breasts lengthwise into 1/2" strips, then cut the strips crosswise to make 1/2" squares.
- Place the diced chicken in a bowl and marinate with egg white, cornstarch and soy sauce. Let stand for at least 30 minutes.
- Fry cashew nuts on medium low heat, until they are lightly brown. Be careful not to let them burn.
- Stir-fry diced chicken briskly in oil, for about 1 minute (300 degrees). Remove the chicken and drain off oil from frying pan.
- Heat tablespoon oil to fry ginger, red pepper and green onion; add chicken, stir quickly. Next add the seasoning sauce, stir until thickened and heated thoroughly; turn off heat. Add the cashew nut mix just before serving.
Nutrition Facts : Calories 932.4, Fat 76.8, SaturatedFat 13.3, Cholesterol 145.3, Sodium 824.1, Carbohydrate 7.1, Fiber 0.6, Sugar 2.7, Protein 49.6
CHICKEN WITH CASHEWS
My mom loves Chinese food. This easy recipe will help satisfy her desire when carry-out is not available.-Rick Shaw, Gainesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 527 calories, Fat 31g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 1590mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 41g protein.
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