Twice The Spice Chicken Cashew Food

SPICY CASHEW CHICKEN

Steps:

• Bring 1.5 tbsps. of olive heat to high heat in a skillet or frying pan.
• Toss in the veggies and cook until tender. Remove and set aside in a bowl.
• Throw in the cashews into the same skillet and toss to toast them a little bit. Remove and add to the veggies.
• Add another 1.5 tbsp. of olive oil and bring to high heat. Saute the chicken cubes until they are brown in color and fully cooked.
• Pour in the cashew chicken sauce mixture and cook together for 1 minute. Return the veggies and cashew to the skillet and mix together with the chicken and sauce to coat well.
• Cover and allow them to cook together for 2-3 minutes. If you are adding the scallions or green onions, you can do so now. Toss together and remove from the heat to serve.

TWICE THE SPICE CHICKEN CASHEW

Steps:

• Wipe the chicken breast fillets with paper towels. Cut into one-and-a-half-inch cubes. Toss with the salt and pepper. Set aside.
• Dice the bell pepper after discarding the seeds.
• In a bowl, mix together the Sriracha, gochujang, soy sauce, honey, rice wine, ginger and sesame seed oil.
• Start heating enough cooking oil in a wok or frying pan to reach a depth of two inches.
• Place the chicken cubes in a resealable bag. Add the starch. Shake well.
• When the oil is hot, fry the chicken cubes (in batches if your frying pan is rather small) over high heat until lightly browned and crisp. Scoop out and drain.
• Pour off the cooking oil leaving only about a tablespoonful.
• Stir fry the diced bell pepper with a little salt and pepper for about a minute. Scoop out and set aside.
• Pour the prepared sauce into the pan. Cook over medium heat for about a minute. Turn off the heat.
• Add the cooked chicken to the sauce. Toss to coat every pice. Add the diced bell pepper and half of the cashew nuts. Toss a few more times.
• Transfer the chicken and peppers to a serving plate or bowl. Sprinkle the remaining cashew nuts over the chicken.
• Serve the twice the spice chicken cashew at once.

SPICY CASHEW CHICKEN

Steps:

• Stir together the hoisin, oyster sauce, sesame oil, and chili paste.
• Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned.
• Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.

SPICY GARLIC CASHEW CHICKEN

Steps:

• In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water.
• Blend until a smooth paste.
• Add salt and pepper to taste.
• Reserve a third of the marinade for serving with the chicken.
• Use the rest for coating the chicken.
• Sprinkle salt and pepper all over the chicken pieces.
• Coat the chicken pieces with the marinade.
• Chill for an hour or two.
• Bring to room temperature before cooking.
• Preheat broiler or grill.
• Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife.
• About 20 to 30 minutes.
• Serve with lime wedges, reserved marinade, and cilantro.