Chikcken Basil And Cashew Pate Food

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

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.

ASIAN-STYLE CHICKEN & CASHEW CAKES

Steps:

• Combine chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest. Roll into 15 balls; flatten to 1/4-inch thickness. Dip in flour, turning to coat both sides of each. Shake off excess flour.
• Heat oil in large deep skillet on medium-high heat. Add half the chicken cakes; cook 3 to 4 min. on each side or until done (165ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining chicken cakes; cover to keep warm.
• Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
• Place chicken cakes on basil leaves. Serve with sauce.