SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE
Chili oil and fresh ginger kick up the spice in this fried rice with cashews and chicken thighs.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY, GARLICKY CASHEW CHICKEN
A savory, fast weeknight meal, these drumsticks will roll off the broiler pan or grill juicy and burnished, and the cashew sauce is even more marvelous than most peanut satays. It has a salty, buttery richness that tames the heat from the chili, and a touch of sweetness from a dash of brown sugar.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 35 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 4 grams, TransFat 0 grams
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
SPICY CASHEW CHICKEN STIR FRY
Make and share this Spicy Cashew Chicken Stir Fry recipe from Food.com.
Provided by wife2abadge
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
- Add the garlic & ginger and cook for 30 seconds.
- Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
- Transfer to a plate.
- Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
- Return the chicken to the skillet and add the green onion.
- Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
- Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
- Stir in cashews and serve.
Nutrition Facts : Calories 191.2, Fat 7, SaturatedFat 1.2, Cholesterol 51.6, Sodium 230.3, Carbohydrate 9.3, Fiber 0.8, Sugar 2.8, Protein 23.3
SWEET & SPICY CASHEW CHICKEN
This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!
Provided by katie4998
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine sauce ingredients in a bowl and set aside.
- In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
- Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
- Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
- Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
- Add snow peas and sauce, cooking until sauce comes to a boil.
- Add cashews and sprinkle with sesame seeds.
- Serve immediately, over rice if you'd like-- YUM!
Nutrition Facts : Calories 518.3, Fat 29.6, SaturatedFat 5.2, Cholesterol 75.5, Sodium 1116.5, Carbohydrate 33.1, Fiber 2.9, Sugar 16.5, Protein 33.4
SPICY CASHEW CHICKEN
Recipe Source: Without Reservations by Joey Altman Use thigh or leg meat for the most flavor, or breasts to lighten the dish up.
Provided by Brookelynne26
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 366.5, Fat 22.1, SaturatedFat 3.6, Cholesterol 66.2, Sodium 575.9, Carbohydrate 12.6, Fiber 1.4, Sugar 3.9, Protein 29.7
"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.
SPICY GARLIC CASHEW CHICKEN
Make and share this Spicy Garlic Cashew Chicken recipe from Food.com.
Provided by mia.sarx
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water.
- Blend until a smooth paste.
- Add salt and pepper to taste.
- Reserve a third of the marinade for serving with the chicken.
- Use the rest for coating the chicken.
- Sprinkle salt and pepper all over the chicken pieces.
- Coat the chicken pieces with the marinade.
- Chill for an hour or two.
- Bring to room temperature before cooking.
- Preheat broiler or grill.
- Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife.
- About 20 to 30 minutes.
- Serve with lime wedges, reserved marinade, and cilantro.
Nutrition Facts : Calories 820.8, Fat 64.1, SaturatedFat 15, Cholesterol 191, Sodium 897.5, Carbohydrate 17, Fiber 1.8, Sugar 4.5, Protein 45.9
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