Chicken In A Cashew Nut Sauce Recipes

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.

Steps:

• In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
• In a medium bowl, season the chicken with salt, pepper, and cornstarch.
• Heat a 9.5" fry pan over medium-high heat and add sesame oil.
• Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
• Remove chicken and set aside in a separate bowl.
• Add the broccoli and bell peppers, and cook for 2-3 minutes.
• Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
• Remove from heat and serve over brown rice.
• Enjoy!

Steps:

• Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
• Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
• Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
• Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
• Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
• Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

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.

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.

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.

Steps:

• Cut the onions into quarters and place in food processor/blender for one minute.
• Add tomato paste, cashew nuts, garam masala, garlic, ginger, chili powder, curry powder, cumin, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all ingredients until well combined to form a puree.
• In a saucepan, heat the oil, lower the heat to medium and pour in the puree mixture. Add in the half and half, chicken broth and butter.
• Add in chicken and cilantro. cover the saucepan and cook over low heat for about 10 minutes until chicken is cooked through.
• Serve garnished with chopped fresh cilantro over basmati rice.
• You may add additional chili powder/cayenne pepper to increase the spiciness.

Steps:

• Put the 1 tablespoon of oil in a wok or pan and over a low head add the cashew nuts and keep stirring until they become golden brown in colour.
• Don't look away as they burn in a flash!
• Remove from oil and set aside.
• Using the same pan add the rest of the oil, add the chopped garlic, when golden add the chicken and onion - stir-fry for about 10 minutes.
• Add all the sauce ingredients to the chicken mixture (a few spoons of water may be added at this stage - if you wish, taste the sauce).
• Add the cashew nuts, stir-fry for about 2 minutes.
• Remove from the heat and serve garnished with the sliced chilli and spring onion.
• Serve with rice.
• NOTE: You can also prepare this dish using pork or tofu instead of the chicken.

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.

Steps:

• heat 2 tb oil in medium skillet and fry onion until well browned. cool slightly and then use food processor to grind browned onion with 1/4 c water, cashews, ginger, garlic, and cayenne until it forms a smooth, thick paste.
• in large saucepan, heat remaining 1 tb oil along with butter. add cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tb water and using spatula to loosen browned bits until the sauce has browned evenly. this should take roughly 5 minute.
• thin out sauce with remaining 1/2 c water and stir in salt. add chicken and turn to coat well with sauce. simmer, covered, over low heat until chicken is cooked through but not overdone, 8-10 minute you can discreetly pierce the thickest part of the chicken with a pairing knife and check for doneness. carefully turn chicken over during cooking. turn off heat.
• remove chicken breats to serving platter, gently stir the yogurt into the sauce, and mix well. pour sauce over chicken and serve.