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
THAI CHICKEN & CASHEWS
One of our favorite recipes - I found it on worldwiderecipes.com back in 1998. It is fairly easy and fast to make - the largest amount of time is in the prep work of chopping, as is the case of most stir-fries. Adjust the spiciness by the number of chili peppers - I have used up to 9. I love using jasmine rice, cut the chicken while partially frozen, and try to pick the chili peppers out before serving (in interest of my 19mo old).
Provided by Goji Girl
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare all of your ingredients before starting this dish. Once started, it goes fast, and you won't have time to chop the veggies or find the oyster sauce in the back of the fridge!
- Start rice cooking, if necessary.
- Using a wok, heat oil on a medium high heat. Being careful not to burn the garlic or chili peppers, add combined with the chicken. Stir-fry for two minutes, constantly stirring and flipping.
- Add onion, stir-fry for another minute or two.
- Turn heat down to medium.
- Add sugar, fish sauce, and oyster sauce.
- After another minute, add veggies and stock/water.
- Stir-fry until chicken is cooked.
- Add cashews, stir-fry for one more minute.
- Done! As is the rice.
- Serve on a bed of rice.
Nutrition Facts : Calories 434.8, Fat 16.7, SaturatedFat 3, Cholesterol 38, Sodium 675.7, Carbohydrate 51.3, Fiber 2.2, Sugar 3.3, Protein 19.7
CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
PANDA EXPRESS - THAI CASHEW CHICKEN
I was craving Panda Express - THAI CASHEW CHICKEN really bad and wanted to make something similar at home. I searched the web and found this recipe, I can't wait to make it.
Provided by Kerena
Categories Chinese
Time 25m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan). When oil starts to smoke, add chicken and stir fry for 5 minues Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews.
- Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias.
- You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.
Nutrition Facts : Calories 367.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 38.2, Sodium 1035.5, Carbohydrate 20.1, Fiber 2.3, Sugar 7.2, Protein 18.7
CASHEW CHICKEN
this is always a crowd pleaser. i bought the cookbook with this recipe while living in thailand, as recommended by a native. it is delicious. (since we are still in student mode financially, i often substitute green peppers for red and black pepper for white) to make a grand meal, i like to cook this with my vegetarian delight and sweet & sour pork/chicken.
Provided by gnet9820
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstarch mixture to produce a thick sauce. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper. Serve with jasmine rice.
Nutrition Facts : Calories 405.5, Fat 31.8, SaturatedFat 6.1, Cholesterol 51.8, Sodium 1040.1, Carbohydrate 15, Fiber 0.9, Sugar 7.9, Protein 16.5
THAI CASHEW CHICKEN WITH CAULIFLOWER RICE
Steps:
- Make the sauce: Soak the dates in hot water for 15 minutes. Reserve the soaking liquid. Combine the fish sauce, tamari, dates and 2 tablespoons of the soaking liquid in a small blender or mini food processor. Blend until completely smooth; add more soaking liquid to loosen the sauce, if necessary. Set aside until ready to stir-fry.
- Make the stir-fry: Place the chicken in a medium bowl and season with salt and pepper. Sprinkle with the rice flour. Stir well and refrigerate until ready to stir-fry.
- Heat 1 to 2 tablespoons oil in a wok over medium heat, swirling to coat all sides of the wok.
- Add the cashews and cook, stirring, until lightly browned, 2 to 3 minutes. (Watch closely; the cashews will cook quickly.) With a slotted spoon, remove to a paper towel-lined plate.
- Increase the heat to medium-high. Add the chiles and fry, stirring occasionally, until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, for 1 more minute. Add the garlic and stir once. Add the chicken and cook, stirring occasionally, until chicken starts to brown, 3 to 5 minutes.
- Add the carrot, baby corn and mushrooms and cook, stirring occasionally, about 2 minutes longer, or until everything is cooked to your liking. Stir in the sauce, coating the chicken and vegetables, and cook for 30 seconds.
- Remove from the heat then stir in the scallions and cashews. Serve over the cauliflower rice!
- Working in batches, if necessary, pulse the cauliflower in a food processor until it has the consistency of couscous. Set the cauliflower rice aside.
- Heat the oil over medium heat in a large skillet. Add the garlic and cook, stirring, for about 30 seconds. Add the cauliflower rice. Cook for 3 to 5 minutes, or until cooked through to your liking. Remove from the heat and stir in the cilantro.
THAI CASHEW CHICKEN CURRY
Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk. This will greatly reduce the fat content without sacrificing the rich coconut flavour. Use one canful of this mixture for this recipe and freeze the rest for later use.
Provided by Emjay99
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
- In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
- Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
- Stir in the coconut milk, cilantro and Thai basil.
- Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
- Cool to room temperature and serve on basmati rice the next day.
Nutrition Facts : Calories 416.2, Fat 27.6, SaturatedFat 13.1, Cholesterol 114.5, Sodium 483.7, Carbohydrate 12.6, Fiber 1.1, Sugar 4, Protein 31.5
THAI CASHEW NUT CHICKEN
I got this recipe off the net. If some of you don't know, Thai Cashew Nut Chicken is similar to the Chinese version except this dish has some spice and heat to it.
Provided by Iron Woman
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roast the cashews at 300 degrees until golden brown.
- In a wok, over medium heat, saute the garlic and chilies until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic.
- Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook.
- Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside.
- Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water).
- Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.
- Garnish with green onions. If you enjoy vegetables with this, just add onions and carrots with step #3. Also if you want more heat, just add more black pepper.
- Serve with steamed white rice.
Nutrition Facts : Calories 287.3, Fat 18.5, SaturatedFat 4.6, Cholesterol 52.1, Sodium 768.4, Carbohydrate 12.9, Fiber 0.7, Sugar 5.6, Protein 16.3
More about "thai chicken cashews recipes"
THAI CASHEW CHICKEN STIR FRY - RECIPETIN EATS
From recipetineats.com
5/5 (68)Category Main, Stir FriesCuisine ThaiCalories 454 per serving
- Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
THAI CASHEW CHICKEN - JO COOKS
From jocooks.com
4.8/5 (23)Total Time 20 minsCategory Dinner, LunchCalories 461 per serving
- Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Transfer the cashews to a bowl using a slotted spoon.
- Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.
- Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.
THAI CHICKEN & CASHEWS - THAI RECIPES
From fooddiez.com
THAI CASHEW CHICKEN STIR-FRY (GLUTEN-FREE, CRISPY!) - I ...
From iheartumami.com
THAI CASHEW CHICKEN – INQUIRING CHEF – FOOD NEWS HUBB
From foodnewshubb.com
DEEP-FRIED CHICKEN WITH CASHEW NUTS | THAI STREET FOOD ...
From sbs.com.au
THAI CASHEW CHICKEN - OLD NEIGHBORHOOD FOODS
From oldneighborhoodfoods.com
THAI CASHEW CHICKEN - SATYAM'S KITCHEN
From satyamskitchen.com
THAI CASHEW CHICKEN - RASA MALAYSIA
From rasamalaysia.com
THAI CASHEW CHICKEN | YUMMY O YUMMY
From yummyoyummy.com
THAI CHICKEN WITH HEALTHY CASHEW NUTS - GASTROCOACH
From gastrocoach.com
THAI CASHEW CHICKEN RECIPE - CHICKEN FREEZER MEAL - MY ...
From myfamilydinner.com
PEI WEI REGULAR THAI BASIL CASHEW CHICKEN NUTRITION FACTS
From fastfoodnutrition.org
THAI CASHEW CHICKEN - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
GAI PAD MED MAMUANG THAI CASHEW CHICKEN RECIPE
From dobbernationloves.com
YOUFOODZ - THAI CHICKEN & CASHEWS CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
THAI CASHEW CHICKEN (GAI PAD MED MAMUANG) - WILL COOK FOR ...
From willcookforsmiles.com
THAI CASHEW CHICKEN STIR-FRY (30 MINUTE RECIPE) - THAT ...
From thatspicychick.com
CALORIES IN THAI CHICKEN AND CASHEWS - CALORIE, FAT, CARB ...
From sparkpeople.com
THAI BASIL CHICKEN STIR FRY WITH CASHEWS
From travelbyfood.blog
THAI CASHEW CHICKEN – FOODIVA MEALS
From foodivameals.ca
THAI CASHEW CHICKEN {HEALTHY AND QUICK!} - WELLPLATED.COM
From wellplated.com
THAI CASHEWS
From holisticfoodie.com
CHICKEN WITH THAI BASIL, CHILLI AND CASHEWS RECIPE | GOOD FOOD
From goodfood.com.au
MAKE IT BETTER THAN TAKEOUT.. CASHEW CHICKEN THAI STYLE ...
From youtube.com
THAI CASHEW CHICKEN - INQUIRING CHEF
From inquiringchef.com
THAI CASHEW CHICKEN RECIPE (BETTER THAN TAKE-OUT ...
From littlespicejar.com
THAI CHICKEN CASHEWS - THAILAND STREET FOOD - YOUTUBE
From youtube.com
THAI CASHEW CHICKEN RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
THAI CHILI PASTE CASHEW CHICKEN - HEALTHY THAI RECIPES
From healthythairecipes.com
THAI SPICY BASIL CHICKEN SKEWERS WITH CASHEW SAUCE AND ...
From xoxobella.com
THAI CASHEW CHICKEN WITH CURRIED CASHEWS - IN TRAVEL FOOD
From intravelfood.com
JET TILA'S THAI CASHEW CHICKEN | PEOPLE.COM
From people.com
STIR-FRIED THAI CHICKEN WITH CASHEWS AND BASIL | CANADIAN ...
From canadianliving.com
CASHEW THAI BASIL CHICKEN STIR-FRY - FRESH HUNGER
From freshhunger.com
THAIFOODMASTER - STIR-FRIED CHICKEN WITH CASHEW NUTS ...
From thaifoodmaster.com
JET TILA MAKES PAD THAI AND CASHEW CHICKEN
From today.com
CASHEW CHICKEN THAI RECIPE - HOW TO COOK THAI FOOD - YOUTUBE
From youtube.com
You'll also love