Basil Chicken Cashew Pate Recipes

Steps:

• Melt butter in heavy large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet and saute until chicken is cooked through, about 3 minutes. Stir in cashews. Remove from heat and let cool. Transfer mixture to processor. Add mayonnaise, onion, cheese and hot pepper sauce, process until smooth. Add chopped basil, process until just blended. Transfer to small bowl. Cover with plastic wrap and chill at lesat 2 hours or overnight.

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.

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Steps:

• Melt butter in heavy large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet and saute until chicken is cooked through, about 3 minutes. Stir in cashews. Remove from heat and let cool. Transfer mixture to food processor. Add mayonnaise, onion, cheese and hot pepper sauce; process until smooth. Add chopped basil; process until just blended. Tansfer to decorative mold, cover with plastic wrap and chill at least 2 hours or overnight. (Can be made 2 day ahead).