Honey Cashew Chicken With Rice Food

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

HONEY CASHEW CHICKEN WITH RICE

Steps:

• Cook rice according to package directions, omitting salt and fat.
• Combine chicken and next 3 ingredients in a bowl; toss to coat. Heat a large skillet over medium-high heat. Add canola oil and sesame oil. Add chicken mixture and saute for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
• Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

CHIPOTLE CASHEW CHICKEN WITH BROWN RICE

Steps:

• In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
• While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
• Top rice with cashew chicken and serve.

ORANGE-CASHEW CHICKEN AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use)., In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes., Fluff rice with a fork; serve with chicken mixture.

HONEY CASHEW CHICKEN

Steps:

• Bring the water to boil in a sauce pan. Add the salt and rice. Stir once and reduce heat to low. Cover the pan and let it simmer for 15 minutes.
• Pre heat the oven to 375 derees. Put the oil in a cast iron skillet and bring to high heat. Brown the chicken on both sides, about 5 minutes on each side. Add the onion and celery and saute' until they are translucent. Add the remaining ingredients, stir well, cover and place in the oven for twenty minutes.
• Serve on a bed of rice.

HONEY CASHEW CHICKEN

Steps:

• In a small bowl, whisk 1 tbs water wit hcornstarch until smooth. Whisk in honey, soy sauce, and broth.
• Warm oil in a large skillet over high heat. Add onion, garlic, ginger, and crushed red pepper; cook for 30 seconds, stirring constantly.
• Add chicken and stir-fry until opaque, 5-6 minutes. Add snow peas, bell pepper and cashews, and continue stir-frying for 1-2 minutes. Stir reserved sauce and pour it in to skillet. Cook for 1-2 minutes longer, stirring constantly, until sauce is bubbling and has thickened. Drizzle with sesame oil and serve over rice if desired.