CHEF JOHN'S CASHEW CHICKEN
This is a fantastic way to use up some leftover grilled chicken breasts. This will work with any kind of cooked chicken, but leftover grilled chicken has that little bit of smokiness that adds something special to this quick recipe. Serve over hot cooked rice.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 16
Steps:
- Season chicken cubes with salt and black pepper.
- Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
- Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
- Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.
Nutrition Facts : Calories 539 calories, Carbohydrate 30.4 g, Cholesterol 73.1 mg, Fat 32.9 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 5.8 g, Sodium 828.8 mg, Sugar 12.1 g
CASHEW CRUSTED CHICKEN
Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!
Provided by MR_PIANOMAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
- Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 68.7 g, Cholesterol 67.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 686.5 mg, Sugar 38.2 g
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.
CASHEW CHICKEN II
Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.
Provided by Gweneth
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
- Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.9 g, Cholesterol 38.7 mg, Fat 23.1 g, Fiber 2.6 g, Protein 17.7 g, SaturatedFat 4.2 g, Sodium 746.9 mg, Sugar 3.2 g
CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
CASHEW CHICKEN STIR-FRY
I love stir-fries cause they are so quick to fix and you can dump just about anything that you have in them. This one is no exception! Chicken and cashews yum...I usually serve this with veggie fried rice.
Provided by LAURIE
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine soy sauce, sherry, ginger, garlic and sugar.
- Add chicken mix lightly.
- Refrigerate 20 minutes.
- Remove chicken from marinade, reserving marinade mixture.
- Heat oil in skillet over medium heat.
- Add chicken; stir-fry 3 to 4 minutes or.
- until chicken turns white.
- Stir in vegetables; stir-fry 3 to 4 minutes or until tender.
- Dissolve cornstarch in reserved marinade mixture; mixing until well blended.
- Add to chicken mixture.
- Stir-fry until sauce is thickened.
- Stir in cashews.
- Serve over prepared vegetable fried rice.
CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
- In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
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 WITH CASHEW STUFFING
The stuffing in this chicken is divine. The chicken stays tender and the stuffing is a perfect complement. It is an attractive dish that will impress your guests. Even though it is easy to prepare it looks as if you worked all day on the dish.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all Stuffing ingredients in a small bowl and mix well.
- Rinse chicken breasts and pat dry.
- Place chicken breast between two sheets of waxed paper.
- Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
- Spread stuffing evenly over breast and roll breast up (like a sleeping bag).
- Place in buttered baking dish and brush tops of breast with butter.
- Cook at 350 degrees for 45-50 minutes.
CHICKEN WITH CASHEWS
A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from 'Cooking with Love' by Friends of Karen, Inc Does not include marinating time.
Provided by Chef floWer
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved.
- Add to the marinate chopped chicken breasts, mix well cover and marinate for 1 hour in refrigerator.
- Heat oil in Wok until hot, add bamboo shoots and green capsicum. Stir-fry for a few minutes.
- Remove bamboo shoots and green capsicum with slotted spoon or any spoon which drains the oil back into the wok.
- Drain marinate and add chicken to the wok. Quickly toss and turn.
- When chicken is cooked or slightly brown add hoisin sauce. Continue to toss.
- Return vegetables to work.
- Serve over rice and sprinkle the cashew nuts.
Nutrition Facts : Calories 580.6, Fat 40.1, SaturatedFat 7.9, Cholesterol 93.3, Sodium 1468.1, Carbohydrate 19.8, Fiber 2.6, Sugar 7.5, Protein 36.6
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
CASHEW CHICKEN
This is one of my all-time favorites. I usually double the recipe to make enough for company or leftovers. It can be a little tricky at the end doing several things at once, so my dh usually fries the chicken while I'm finishing up the rest of the meal. I'm not real sure about the prep and cook time, but did include marinate time in the prep time. Sorry if some of the instructions seem vague. A lot of it is personal choice and trial and error. But don't let that scare you off. This is a fantastic meal.
Provided by Blueberry
Categories Sauces
Time 6h
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- Stir together marinade ingredients.
- Add chicken.
- Let sit for 1 to several hours.
- Flour chicken well.
- Stir together eggs, milk,salt, and pepper.
- Place chicken pieces in egg mixture, then roll in flour again.
- The flour/egg/flour process can be messy but its important.
- Fortunately, it doesn't have to be precise.
- Try shaking the chicken in a bag or using a big fork to stir it all around.
- The chicken can and probably should sit in the flour and/or egg for a few minutes while the sauce and rice are started.
- Make sauce by combining all the ingredients together and heat to boiling.
- Thicken with cornstarch.
- I do this by putting about 1/4 c cornstarch in a cup, then stirring in 1-2 tablespoons of sauce at a time into the cornstarch.
- When it is smooth and pourable, I whisk it into the boiling sauce.
- Allow to cook while frying the chicken.
- Fry chicken pieces in oil.
- Serve chicken over rice, cover with sauce, and garnish with onions and cashews.
Nutrition Facts : Calories 362, Fat 18.1, SaturatedFat 5.5, Cholesterol 220.3, Sodium 4495.7, Carbohydrate 7, Fiber 0.4, Sugar 4, Protein 41
CASHEW CHICKEN
Cashew chicken dishes have long been a classic of American Chinese cuisine. But Andrew Chiou and Tim Ma, the co-owners of Lucky Danger in Washington, D.C., have noticed it fading from menus in the area. According to Mr. Chiou, the dish is all about textural contrast: the crisp, battered chicken that's been tossed in a thin, sweet-and-savory sauce; crisp-tender vegetables like celery, as well as softer straw mushrooms; and, of course, the satisfying crunch of cashews. Their version is similar to the famous, deep-fried cashew chicken dish popularized by the chef David Leong in Springfield, Mo., in the 1960s. Enjoy it alongside other dishes as part of a multicourse meal, or just with steamed rice.
Provided by Cathy Erway
Categories dinner, lunch, poultry, vegetables, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- In a medium bowl, combine the chicken, batter ingredients and 2 tablespoons water. Mix them by hand until the dry ingredients are evenly distributed.
- In a separate medium bowl, sift together the breading ingredients.
- Working with one piece of chicken at a time, drop each battered piece into the breading and lightly toss it to coat. (Do not press the breading onto the chicken.) Shake the excess breading off, then place the breaded chicken onto a wire rack-lined baking sheet, leaving space between each piece.
- Heat the oil in a large wok or skillet to 325 degrees. Gently drop the chicken into the oil one piece at a time, spacing them out evenly. Let them fry, undisturbed, for 7 to 8 minutes, until the pieces are deeply golden brown, then remove them with a spider or slotted spoon and transfer to a paper towel-lined tray to drain.
- Turn off the heat and carefully pour out oil into a heatproof container or pot to discard once it cools. Carefully scrape out any specks from the wok or pan with a paper towel held by tongs. Do not rinse the wok.
- Heat the wok over medium-high. Add the onion, carrot, celery, water chestnuts, mushrooms and garlic. Stir-fry until the garlic and celery become aromatic, about 2 minutes.
- Push the vegetables to one side of the wok. Add the sugar to the center of the wok and don't stir it for several seconds, to encourage it to caramelize a little. Then add the soy sauce and oyster sauce, and stir until the sugar has dissolved into the liquids. Toss the vegetables into the sauce. Let the sauce come up to a full boil and stir occasionally for 2 minutes, allowing it to slightly reduce and thicken.
- Stir in the fried chicken and cashews. Give the cornstarch-slurry a stir and add it to the sauce, stirring as it thickens. Remove from heat.
- Stir in the sesame oil and MSG (if using), and transfer to a serving platter. Serve with rice, if desired.
"RESTAURANT STYLE" CHINESE CASHEW CHICKEN
I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.
Provided by AZ Food Critic
Categories Meat
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Cube chicken into bite size pieces and place in a medium size mixing bowl.
- Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
- Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
- Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
- Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
- Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
- Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
- Makes 4 servings.
More about "chickenwithcashewstuffing recipes"
AMAZING THAI CASHEW CHICKEN RECIPE - EATING THAI FOOD
From eatingthaifood.com
EASY CASHEW CHICKEN - MOM ON TIMEOUT
From momontimeout.com
CASHEW CHICKEN STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
CASHEW CHICKEN | RECIPETIN EATS
From recipetineats.com
10 BEST CHINESE CHICKEN WITH CASHEW NUTS RECIPES
From yummly.com
10 BEST CHINESE CASHEW CHICKEN RECIPES - YUMMLY
From yummly.com
15 BEST STUFFED CHICKEN BREAST RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
HEALTHY CASHEW CHICKEN - ERIN LIVES WHOLE
From erinliveswhole.com
CHICKEN AND FOOD POISONING | CDC
From cdc.gov
CHICKEN AND STUFFING CASSEROLE RECIPES | ALLRECIPES
From allrecipes.com
CASHEW CHICKEN RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
THE BEST CASHEW CHICKEN RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
EASY CHINESE CASHEW CHICKEN RECIPE - TARA TEASPOON
From tarateaspoon.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
HOW TO MAKE THE BEST CASHEW CHICKEN AT HOME - SERIOUS EATS
From seriouseats.com
HOT CHICKEN WITH CASHEW - CHINA SICHUAN FOOD
From chinasichuanfood.com
CREAMY CASHEW BUTTER CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
CASHEW CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
CASHEW CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
BEST CASHEW CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY STICKY CASHEW CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
CASHEW CHICKEN {20 MINUTES} - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CHICKEN WITH CASHEW NUTS • CUBBIN THE KITCHEN • EASY RECIPE
From cubbinthekitchen.com
CASHEW CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SWEET AND SPICY CASHEW CHICKEN | CANADIAN LIVING
From canadianliving.com
TAKEOUT-STYLE CASHEW CHICKEN - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CASHEW CHICKEN (EASY TAKE OUT RECIPE) - RASA MALAYSIA
From rasamalaysia.com
CASHEW CHICKEN STIR FRY - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BETTER THAN TAKEOUT CASHEW CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CASHEW CHICKEN RECIPE - PINCH OF YUM
From pinchofyum.com
CASHEW CHICKEN STIR FRY {TAKE OUT RECIPE} - SPEND WITH PENNIES
From spendwithpennies.com
CASHEW CHICKEN STIR FRY - JOYFOODSUNSHINE
From joyfoodsunshine.com
CASHEW CHICKEN: OUR RESTAURANT RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
CASHEW CHICKEN (TAKEOUT-STYLE) 30 MINUTE MEAL - THE CHUNKY CHEF
From thechunkychef.com
THAI CASHEW CHICKEN STIR FRY | RECIPETIN EATS
From recipetineats.com
You'll also love