CASHEW NUT CHICKEN
Make and share this Cashew Nut Chicken recipe from Food.com.
Provided by William Uncle Bill
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken across grain into slivers, 1/4 inch thickness In a mixing bowl, combine pepper, gourmet powder (M. S. G.), cooking wine and 1 tablespoon soy sauce.
- Add chicken, coat well and marinate for 15 minutes.
- STARCH MIXTURE In a small mixing bowl, combine remaining 1 tablespoon soy sauce, sesame oil and 1/4 cup water; mix well and set aside.
- Heat peanut oil in a WOK to medium-high heat.
- Add cashews and stir fry until light brown, about 3 minutes.
- Remove cashews to a bowl and keep warm in oven.
- Remove all but 2 tablespoons of peanut oil and bring to high heat.
- Add ginger, garlic, and onion and stir-fry for 1 minute or until light brown.
- Now add chicken slivers and stir-fry for 2 minutes.
- Add mushrooms, mixed vegetables, salt and stir-fry for 3 minutes on high heat.
- When done, stir in starch mixture and bring to boil, stirring continuously.
- Add cashew nuts, mix and serve immediately.
Nutrition Facts : Calories 2611.6, Fat 223.5, SaturatedFat 40.7, Cholesterol 34.2, Sodium 3200.7, Carbohydrate 119.1, Fiber 17.5, Sugar 14.8, Protein 60.1
CHICKEN IN A CASHEW NUT SAUCE
Make and share this Chicken in a Cashew Nut Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
- Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
- Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
- In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
- When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
- Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
- After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.
Nutrition Facts : Calories 307.2, Fat 13.9, SaturatedFat 2.4, Cholesterol 66.1, Sodium 806.5, Carbohydrate 16.3, Fiber 2.3, Sugar 7.1, Protein 30.6
CASHEW NUT CHICKEN
Make and share this Cashew Nut Chicken recipe from Food.com.
Provided by tasha.x3
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the boned chicken breasts lengthwise into 1/2" strips, then cut the strips crosswise to make 1/2" squares.
- Place the diced chicken in a bowl and marinate with egg white, cornstarch and soy sauce. Let stand for at least 30 minutes.
- Fry cashew nuts on medium low heat, until they are lightly brown. Be careful not to let them burn.
- Stir-fry diced chicken briskly in oil, for about 1 minute (300 degrees). Remove the chicken and drain off oil from frying pan.
- Heat tablespoon oil to fry ginger, red pepper and green onion; add chicken, stir quickly. Next add the seasoning sauce, stir until thickened and heated thoroughly; turn off heat. Add the cashew nut mix just before serving.
Nutrition Facts : Calories 932.4, Fat 76.8, SaturatedFat 13.3, Cholesterol 145.3, Sodium 824.1, Carbohydrate 7.1, Fiber 0.6, Sugar 2.7, Protein 49.6
CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
THAI CHICKEN WITH CASHEW NUTS
A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice.
Provided by Shane Faz
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
- Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
- Stir in cashews and green onions, and stir fry for 2 minutes.
Nutrition Facts : Calories 442.5 calories, Carbohydrate 20 g, Cholesterol 77.9 mg, Fat 25 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 4.9 g, Sodium 2114.4 mg, Sugar 6.6 g
CASHEW CHICKEN
Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.
- If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.
- If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.
Nutrition Facts : Calories 302 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium
CHICKEN WITH CASHEWS
My mom loves Chinese food. This easy recipe will help satisfy her desire when carry-out is not available.-Rick Shaw, Gainesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; set aside., In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired.
Nutrition Facts : Calories 527 calories, Fat 31g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 1590mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN & CASHEW NUTS
Save yourself the trip to your local Chinese food restaurant, and make this authentic dish right at home with the freshest of ingredients! This recipe makes some extra sauce, so you have plenty for your rice ;)
Provided by Da Long
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat Peanut and Sesame Oil in Wok over med-high heat.
- Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
- Add Onions and Carrots and cook until slightly softened, about 2 minutes.
- Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.
- Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.
- Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.
- Serve with steamed white rice.
Nutrition Facts : Calories 325.4, Fat 14.3, SaturatedFat 2.7, Cholesterol 65.8, Sodium 1447.3, Carbohydrate 18.4, Fiber 2.5, Sugar 6.7, Protein 32.1
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
SHRIMP (OR CHICKEN) WITH CASHEW NUTS
This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!
Provided by Hey Jude
Categories Onions
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Combine sauce ingredients and set aside.
- Mix shrimp with cornstarch.
- Heat oil*.
- Deep-fry shrimp (or chicken) until color changes.
- Drain.
- Remove.
- Deep-fry cashews in large strainer until light brown (about 30 seconds).
- Drain, Remove.
- Reheat 2 T.
- oil in wok.
- Fry chilies until dark brown.
- Add scallion and garlic.
- Stir-fry 30 seconds.
- Add onion, stir-fry 1 minute.
- Add green pepper, stir-fry 30 seconds more.
- Remove chilies.
- Pour in sauce, bring to a boil.
- Add shrimp (or chicken) and nuts.
- Mix until shrimp (or chicken) and nuts are glazed.
- Removed to serving platter.
- Serve over rice.
- *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
- oil* I use peanut oil for this recipe.
More about "chicken cashew nuts recipes"
AMAZING THAI CASHEW CHICKEN RECIPE - EATING THAI FOOD
From eatingthaifood.com
- Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.
10 BEST CHINESE CHICKEN WITH CASHEW NUTS RECIPES | YUMMLY
CASHEW CHICKEN | RECIPETIN EATS
From recipetineats.com
- Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
- Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
CHICKEN, CASHEW NUT AND CAPSICUM STIR-FRY RECIPE - GOOD FOOD
From goodfood.com.au
- 1. Combine the sauce ingredients and set aside. Combine the chicken with soy sauce and 1 tsp of the cornflour. Heat the wok over high heat and add 2 tbsp of the oil around its edge, letting it run down into the centre of the wok. Add chicken and cook, tossing the wok occasionally until the chicken is browned and just cooked through, about 3 minutes. Remove the chicken from the wok and set aside.
- 2. Return the wok to a high heat and add the remaining 1 tbsp of oil. Add the onion and garlic, tossing until the garlic starts to brown. Add the capsicum and continue to toss in the wok until the pieces begin to soften. Add the sauce ingredients and bring to a simmer. Add the chicken and cashews and toss.
- 3. Combine the remaining 1 tsp cornflour with 2 tbsp of cold water and drizzle mixture into the wok slowly , shaking or stirring the wok until the contents thicken to a silky consistency. Remove from the wok and serve.
CHICKEN WITH CASHEW NUTS STIR FRY RECIPE {GLUTEN-FREE ...
From avocadopesto.com
- Heat wok over high heat until almost smoking. Reduce heat to low and add half the oil. Increase heat to medium and add raw cashew nuts.
- Add remaining peanut oil and chicken, ginger and garlic. Sprinkle black pepper and cook until chicken turns white.
EASY CASHEW CHICKEN RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
- Set aside. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer.
- Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown.
CHICKEN AND CASHEW NUTS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Heat a wok over a very high heat. Add the groundnut oil and as the oil starts to smoke, add the star anise, peppercorns, cinnamon, cloves, fennel seeds and chillies, and cook for a few seconds until fragrant.
- Add the sliced red onion, chicken breast pieces and all the remaining ingredients except the spring onion. Stir-fry for 2-3 minutes and toss to mix all the flavours together well. Cook for a further 3 minutes, check the chicken is cooked, then add the spring onion, stir and serve with cooked egg noodles, if you like.
THAI CASHEW CHICKEN STIR FRY - RECIPETIN EATS
From recipetineats.com
- 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.
CASHEW CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
- Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
- Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
CHICKEN WITH CASHEW NUTS AND VEGETABLES - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Cut chillies into small chunks and discard seeds. Mix sauces, stock and sugar together in a bowl.
- 2 Heat a little of the oil in a wok or non-stick pan to a medium-high heat and stir-fry cashews for a minute. Remove with slotted spoon and set to one side. Stir-fry chillies for 1 minute to darken slightly. Remove with slotted spoon and set to one side.
- 3 Add half the garlic to pan and cook for a few minutes. Add chicken, half at a time and cook over a high heat for 4-5 minutes. Remove from pan and repeat with remaining garlic and chicken. Return all the chicken back to pan.
CASHEW CHICKEN: OUR RESTAURANT RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
- Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.
- Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.
THE BEST CASHEW CHICKEN RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
- Preheat the oven to 300°F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, stirring once, about 15 minutes.
- Slice green onions in half (white vs green) and separate. Cut into one inch pieces, but keep the whites separate from the greens.
- Heat half of the avocado oil in a wok over high heat. When oil is almost at its smoke point, add half of the chicken. Continue to stir it around just enough to allow browning on all sides. The goal is to give it a nice brown without cooking it all the way through. Transfer to a plate.
CASHEW CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
- Marinating chicken cubes with ground black pepper, cornstarch, water (or Chinese cooking wine), light soy sauce, salt and sesame oil. Set aside for 30 minutes. Mix stir fry sauce in a small bowl.
- Place oil in wok and place the chicken cubes in. Spread them evenly on the cooking pot with chopstick and gently fry. Watch the chicken cubes carefully and transfer them out as long as they turn pale.
CHICKEN AND CASHEW NUT STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
CELERY CHICKEN WITH CASHEW NUTS. THERE'S IS SOMETHING ...
From pinterest.ca
CHICKEN CASHEW STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
NUTS.COM
From nuts.com
CHICKEN AND CASHEW NUT STIR-FRY | CHINESE RECIPES - GOODTO
From goodto.com
CHICKEN WITH CELERY AND CASHEWS RECIPE - FOOD NEWS
From foodnewsnews.com
CHINESE CHICKEN WITH CASHEW NUTS | KEEPRECIPES: YOUR ...
From keeprecipes.com
CHICKEN WITH CASHEW NUTS - ACELINE
From aceline.media
CASHEW NUTS CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN WITH CASHEW NUTS - GLUTEN FREE CHINESE FAKEAWAY
From theglutenfreeblogger.com
NUTS.COM
From nuts.com
CHICKEN AND CASHEW NUTS - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
CHICKEN WITH CASHEW NUTS • CUBBIN THE KITCHEN • EASY RECIPE
From cubbinthekitchen.com
ADAM LIAW'S CASHEW NUT CHICKEN | THE COOK UP | SBS FOOD
From sbs.com.au
CASHEW RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN CASHEW NUT CURRY - LIGHT-FOOD-FULL-OF-FLAVOUR.COM
From light-food-full-of-flavour.com
SICHUAN CASHEW CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
CASHEW CHICKEN BETTER THAN TAKE OUT - MAKE CHINESE FOOD AT ...
From youtube.com
HOISIN CHICKEN WITH CASHEWS RECIPE - BBC FOOD
From bbc.co.uk
THAIFOODMASTER - STIR-FRIED CHICKEN WITH CASHEW NUTS ...
From thaifoodmaster.com
10 BEST CHINESE CHICKEN WITH CASHEW NUTS RECIPES - FOOD NEWS
From foodnewsnews.com
CHICKEN IN A CASHEW NUT SAUCE - FOOD NETWORK UK
From foodnetwork.co.uk
THAI CHICKEN WITH CASHEW NUTS | CASHEWS
From cashews.org
CHICKEN AND CASHEW NUTS CHINESE NUTRITION FACTS - EAT THIS ...
From eatthismuch.com
You'll also love