Fiery Cashew Chicken Recipes

Steps:

• In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
• Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
• Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.
• Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.

Steps:

• Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.

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.

Steps:

• Combine all sauce ingredients in small bowl. Mix well.
• Cook chicken in 1 tablespoon olive oil, in a large skillet or wok over medium-high heat 4 minutes, or until chicken is no longer pink, stirring occasionally. Remove chicken.
• Add remaining 1 tablespoon olive oil to skillet. Cook and stir garlic and ginger 30 seconds or until fragrant. Stir in broccoli, increase heat to high. Add broth, cook and stir 3 to 4 minutes or until broccoli is crisp-tender, adding green onions during last minute of cooking. Add chicken and sauce, cook 30 seconds or until warm. Sprinkle with cashews.