THAI CASHEW CHICKEN
A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.
Provided by SKOALZ
Categories World Cuisine Recipes Asian Thai
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
- Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
- Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.
Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g
THAI CASHEW CHICKEN STIR FRY
Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want - or not at all.Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off spicy.
Provided by Nagi
Categories Main Stir Fries
Number Of Ingredients 14
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!).
Nutrition Facts : Calories 454 kcal, Carbohydrate 17 g, Protein 26 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 982 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CASHEW CHICKEN WITH NOODLES
I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.
Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
CASHEW CHICKEN NOODLE SALAD
This should be renamed Can't Stop Eating It salad, because I ate darn near the whole bowl the day I made it. The chicken can be omitted if desired. This is a slightly different twist on ramen noodle salad. I was surprised to find that there weren't hundreds of recipes already posted.
Provided by Cyberchef
Categories < 60 Mins
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Toast cashews in oven until nicely browned, then allow to cool.
- Rinse cole slaw mix under cold water, drain well and place into a large bowl.
- Add broccoli pieces, green pepper, and onion to slaw mix and stir.
- Cut chicken breasts into small pieces and add to slaw mix.
- Break ramen noodles into pieces and cook according to package directions, except DO NOT use the seasoning packets, set aside for later use.
- Drain cooked noodles in a colander and rinse under cold water until the heat is removed.
- Add noodles and cashews to slaw mix and stir well.
- In a leak-proof container combine olive oil, vinegar, sugar, soy sauce, and ONE packet of the noodle seasoning.
- Shake until well blended then pour over slaw/noodle mix.
- Stir well and refrigerate for two hours to chill. Stir again before serving.
Nutrition Facts : Calories 353.8, Fat 20.1, SaturatedFat 4.6, Cholesterol 11.6, Sodium 503.2, Carbohydrate 36.4, Fiber 1.9, Sugar 15.5, Protein 9.6
PANDA EXPRESS - THAI CASHEW CHICKEN
I was craving Panda Express - THAI CASHEW CHICKEN really bad and wanted to make something similar at home. I searched the web and found this recipe, I can't wait to make it.
Provided by Kerena
Categories Chinese
Time 25m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan). When oil starts to smoke, add chicken and stir fry for 5 minues Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews.
- Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias.
- You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.
Nutrition Facts : Calories 367.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 38.2, Sodium 1035.5, Carbohydrate 20.1, Fiber 2.3, Sugar 7.2, Protein 18.7
CHICKEN CASHEW AND NOODLE STIR-FRY
From Australian BH&G Diabetic Living. As the DH cooks most of the stir-frys in this household (I do all the prep) I'm hoping to get him to give this one a try so saving here (easier to print out the recipe than using the magazine), though would make some minor changes for allergy reasons. Please note that they usually do not specify brands in their recipes unless they feel they are integrate to the nutritional count.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 main meals, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside.
- Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside.
- Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate.
- Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok.
- Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender.
- Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).
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