SLOW-COOKED CASHEW CHICKEN
I make this cashew chicken in my Fagor® Multi-Functional Cooker where it cooks in about 2 hours (mine runs hot), but you could also make it in a traditional slow cooker; just allow a longer cook time.
Provided by Clo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h18m
Yield 6
Number Of Ingredients 15
Steps:
- Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
- Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
- Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
- Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.
Nutrition Facts : Calories 408 calories, Carbohydrate 28.2 g, Cholesterol 78 mg, Fat 17.8 g, Fiber 1.7 g, Protein 35.2 g, SaturatedFat 3.4 g, Sodium 1367.5 mg, Sugar 11.9 g
CROCK POT CASHEW CHICKEN
From DayZines.com presents Chet's Crock Healthy and Easy to Prepare Crock pot Recipes, Thursday, April 20 2006.
Provided by Shirl
Categories One Dish Meal
Time 5h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken and mushrooms in a slow cooker.
- Add green onions, soy sauce, ginger, broth, salt and pepper.
- Cover and cook on low about 4 hours.
- Add bamboo shoots, cashews and pea pods. Turn control to HIGH.
- In a small bowl, dissolve cornstarch in water.
- Stir into chicken mixture in cooker.
- Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once.
- Serve over cooked rice if desired.
Nutrition Facts : Calories 249.7, Fat 7.3, SaturatedFat 1.5, Cholesterol 68.4, Sodium 988, Carbohydrate 12.8, Fiber 2.5, Sugar 3.7, Protein 34.4
DELICIOUS CROCKPOT CASHEW CHICKEN
Make and share this Delicious Crockpot Cashew Chicken recipe from Food.com.
Provided by Tallie in Pacific NW
Categories One Dish Meal
Time 4h10m
Yield 12 breast halves, 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray inside of crockpot with olive oil cooking spray.
- Combine all ingredients with the exception of cashews and green onions.
- Cover; cook on low for 6-8 hours or high for 4-5 hours.
- Add cashews and green onions within the last hr of cooking time. Serve and enjoy with Jasmine rice.
Nutrition Facts : Calories 418.1, Fat 25.9, SaturatedFat 7, Cholesterol 85.7, Sodium 1013.2, Carbohydrate 16.2, Fiber 1.6, Sugar 3.3, Protein 32.1
CASHEW CHICKEN
This is one of my all-time favorites. I usually double the recipe to make enough for company or leftovers. It can be a little tricky at the end doing several things at once, so my dh usually fries the chicken while I'm finishing up the rest of the meal. I'm not real sure about the prep and cook time, but did include marinate time in the prep time. Sorry if some of the instructions seem vague. A lot of it is personal choice and trial and error. But don't let that scare you off. This is a fantastic meal.
Provided by Blueberry
Categories Sauces
Time 6h
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- Stir together marinade ingredients.
- Add chicken.
- Let sit for 1 to several hours.
- Flour chicken well.
- Stir together eggs, milk,salt, and pepper.
- Place chicken pieces in egg mixture, then roll in flour again.
- The flour/egg/flour process can be messy but its important.
- Fortunately, it doesn't have to be precise.
- Try shaking the chicken in a bag or using a big fork to stir it all around.
- The chicken can and probably should sit in the flour and/or egg for a few minutes while the sauce and rice are started.
- Make sauce by combining all the ingredients together and heat to boiling.
- Thicken with cornstarch.
- I do this by putting about 1/4 c cornstarch in a cup, then stirring in 1-2 tablespoons of sauce at a time into the cornstarch.
- When it is smooth and pourable, I whisk it into the boiling sauce.
- Allow to cook while frying the chicken.
- Fry chicken pieces in oil.
- Serve chicken over rice, cover with sauce, and garnish with onions and cashews.
Nutrition Facts : Calories 362, Fat 18.1, SaturatedFat 5.5, Cholesterol 220.3, Sodium 4495.7, Carbohydrate 7, Fiber 0.4, Sugar 4, Protein 41
CROCK POT ORANGE CASHEW CHICKEN
This recipe is adapted from one I acquired from a newspaper in the 90s. This has been a staple crock pot recipe for me every since. It is easy and delicious!
Provided by chichimama_05
Categories Chicken Breast
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place cubed chicken in crock pot. Add sliced onion, salt ,& peppercorns then top with water & orange marmalade.Stir to combine ingredients.
- Cook on low 6-8 hours.
- Serve over rice topped with chopped cashews.
- Note: The peppercorns give a great flavor while cooking however I pick them out when its done because they are too strong to eat whole.
Nutrition Facts : Calories 459.1, Fat 9.9, SaturatedFat 2.1, Cholesterol 145.3, Sodium 932.7, Carbohydrate 43.1, Fiber 1.2, Sugar 35.6, Protein 50
SLOW COOKER CASHEW CHICKEN
Make and share this Slow Cooker Cashew Chicken recipe from Food.com.
Provided by Maria G.
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
- Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
- Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving).
- Cook on LOW for 3 to 4 hours.
- Serve over rice. Makes 4-6 servings.
Nutrition Facts : Calories 575.3, Fat 25.4, SaturatedFat 4.7, Cholesterol 145.3, Sodium 2663.5, Carbohydrate 30.1, Fiber 1.6, Sugar 12.5, Protein 57.6
CROCK-POT CASHEW CHICKEN
Steps:
- Combine chicken, butter, green onion, mushrooms, soup, celery, soy sauce and cashews in the crock-pot.
- Cover; cook on LOW for 6 to 8 hours, or on HIGH for 4 to 6 hours or until done.
- Serve over rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
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- In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper. Lightly coat a 6-quart or larger slow cooker with nonstick spray.
- Heat the oil in a large nonstick skillet or wok over medium high. Once the oil is hot, add the chicken mixture and sauté, breaking the pieces apart, for 2 to 3 minutes, just long enough to lightly brown the outsides. Transfer to the slow cooker. To the slow cooker, add the bell pepper, broccoli, and the white and light green parts of the green onions. Reserve the dark green parts for serving.
- In a small bowl or large measuring cup, stir together the sauce ingredients: soy sauce, rice vinegar, honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Reserve the slurry. If you like a spicier sauce, add a few extra pinches of red pepper flakes. Pour the sauce over the chicken and vegetables and stir to coat.
- Cover the slow cooker and cook on LOW for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender. (I do not recommend high heat for this as the chicken can overcook, even if you check it early.)
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