Sesame Cashew Chicken Soup Recipes

Steps:

• Season the chicken with salt and pepper while you heat a 12-inch skillet or wok over high heat until it's very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.
• Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.
• Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In medium bowl, mix 1/4 cup chicken broth, the honey, 2 tablespoons of the soy sauce, the rice vinegar, sesame oil, gingerroot, garlic and red pepper. Add chicken and mix to coat; transfer to slow cooker.
• Cover; cook on Low heat setting 2 to 2 1/2 hours or until chicken is no longer pink. In small bowl, mix cornstarch and remaining 2 tablespoons chicken broth; stir into slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly around edges and starting to thicken.
• Add remaining 2 tablespoons soy sauce and the broccoli to slow cooker, mixing to coat broccoli with sauce mixture; cover and continue cooking 10 to 15 minutes or until broccoli is crisp-tender. Stir in cashews. Before serving, sprinkle with sesame seed, and garnish with sliced green onions. Serve with cooked white rice.

Steps:

• Combine ketchup, soy sauce, Worcestershire sauce, 3T sugar, sesame oil, cayenne pepper, chicken broth, water, and rice in a large pot and bring to a boil, reduce to simmering.
• While the rice is cooking, chop and prepare the rest of the ingredients.
• Place the cornstarch, 1/2 tsp sugar, and salt in a 1 gallon ziplock bag or large bowl. Add the chicken and shake or stir until the chicken is thoroughly coated.
• Place olive oil in a large preheated frying pan over medium heat. Add chicken, ginger, garlic, and onion, and stir fry until chicken is browned and onion is soft.
• Empty chicken mixture into simmering broth. Add Carrots and any other "hard vegetables" (green peppers, potatoes, etc) and continue to simmer for 10 minutes.
• Stir in pea pods and any softer vegetables (like summer squash) and cook another 5 minutes.
• The broth will become slightly thick and glossy from the cornstarch.
• Cashews may be stirred in just before serving or added to individual bowls as garnishment.