Asian Style Chicken Cashew Cakes Recipes

ASIAN-STYLE CHICKEN & CASHEW CAKES

Steps:

• Combine chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest. Roll into 15 balls; flatten to 1/4-inch thickness. Dip in flour, turning to coat both sides of each. Shake off excess flour.
• Heat oil in large deep skillet on medium-high heat. Add half the chicken cakes; cook 3 to 4 min. on each side or until done (165ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining chicken cakes; cover to keep warm.
• Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
• Place chicken cakes on basil leaves. Serve with sauce.

ASIAN-STYLE CASHEW CHICKEN

Steps:

• Prepare the rice as for the master recipe, #108.
• Cook the chicken as directed, adding the red pepper flakes to the hot oil before you add the chicken. Add the additional vegetables when you add the onions and red bell peppers. Season the stir-fry with tamari and duck sauce. Add the cashews and cilantro or parsley and serve over the brown rice.

ASIAN CHICKEN WITH CASHEWS

Steps:

• In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.
• Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.

CASHEW CHICKEN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
• Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
• Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
• Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.

ASIAN STYLE CHICKEN AND CASHEW CAKES

Steps:

• Combine mince, onion, cheese, cashews, herbs, lemon rind and mix until all ingredients are well combined.
• Place 2 tablespoons of mixture in your had and roll into a ball, then press to flatten slightly into a pattie shape.
• Toss in flour to just coat and shake off excess.
• Heat oil in a large non stick fry pan.
• Cook the cakes over a medium heat for 7-10 minutes or until cooked through and golden brown.
• Drain and keep warm.
• Make Dipping Sauce:.
• Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a sauce pan.
• Cook over a medium heat about 5 min's until sugar has dissolved and sauce has thickened slightly.
• For decoration purposes you can place each chicken cake on a basil leaf on a serving platter and serve with dipping sauce.