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
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
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN CURRY IN CASHEW SAUCE
Make and share this Chicken Curry in Cashew Sauce recipe from Food.com.
Provided by AbbaGav
Categories Chicken Breast
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
- Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
- Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
- Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
- Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
- Garnish with cilantro leaves.
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
"RESTAURANT STYLE" CHINESE CASHEW CHICKEN
I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.
Provided by AZ Food Critic
Categories Meat
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Cube chicken into bite size pieces and place in a medium size mixing bowl.
- Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
- Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
- Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
- Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
- Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
- Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
- Makes 4 servings.
KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE
Cashew Chicken Sauce - Springfield MO Style. If you've ever eaten it, you know it's pretty good. Not very traditional, but it's good. This is a sauce recipe that pays tribute to David Leong's 1963 invention that revolutionized the Springfield, MO dining scene.
Provided by Kobe Roux
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
- Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
- Whisk until thickened.
- This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.
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.
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BETTER THAN TAKEOUT CASHEW CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
5/5 (16)Total Time 30 minsCategory Dinner, Main CourseCalories 329 per serving
- Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.
- In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.
CASHEW CHICKEN SAUCE - A BEAUTIFUL MESS
From abeautifulmess.com
4.8/5 (6)Estimated Reading Time 3 minsServings 4Calories 93 per serving
- In a small to medium size pot, combine the sesame oil and minced garlic over medium heat. Cook for about 30 seconds. Then add the remaining sauce ingredients: oyster sauce, soy sauce, brown sugar, onion powder, red pepper flakes (if using), and cornstarch. Start with two tablespoons of cornstarch and you can add more later if you think it needs to be thicker.
- Give that a good whisk. Then slowly add the vegetable stock. The mixture may appear very thin at first, but keep cooking over medium heat and it will thicken up (like gravy). If it doesn't, add another tablespoon of corn starch. If it gets a little too thick, add a little more vegetable stock. Once it reaches the desired thickness, remove from heat. Taste and add salt or more soy if you think it needs it.
- Use right away or store in a container with a lid in the refrigerator for up to two weeks and rewarm as needed. I will use this sauce over two pounds of chicken (or whatever I'm cooking) for four servings. So you can divide the sauce in half if you only need two servings at a time, like we do.
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