Sweet Spicy Cashew Chicken Recipes

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!

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.
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Steps:

• For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
• In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add sweet peppers and onion; stir-fry for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers and onion are crisp-tender. Remove vegetable mixture from wok and set aside.
• Add chicken to wok. Stir-fry for 3 to 4 minutes or until no longer pink. Push chicken to side of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

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.

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:

• Place all sauce ingredients in a large chefs pan or anything large with a lid.
• Cook on medium heat, stirring constantly, until slightly bubbly and combined.
• Add chicken and vegetables, if desired, Stir to coat.
• Cook on medium/high heat, covered, for 20-30 minutes (stirring every 10 minutes, more if its a pan that sticks) or until desired thickness is achieved and chicken (and veggies) are heated through.
• I like it served over rice.