Basilchickenandcashewnuts Recipes

BASIL CHICKEN AND CASHEW NUTS

Basil Chicken and Cashew Nuts image

This recipe comes from Easy Chinese cookbook by Elizabeth Chong. I will add more vegies & omit the sugar.

Provided by Heydarl

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons peanut oil
100 g unsalted dry-roasted cashews
1/2 onion, sliced
1 red chili pepper, chopped
3 garlic cloves
1 cup fresh basil leaf
500 g chicken fillets, sliced
1 tablespoon palm sugar
1 pinch salt
1 limes, juice of (1 squeeze) or 1 lemon, juice of (1 squeeze)
fish sauce, to taste

Steps:

Heat peanut oil in a pre-heated wok. Fry the cashew nuts until they are a light golden brown. Remove nuts onto absorbent paper.
Heat oil again in the wok. Stirfry onion and chili pepper and garlic until it is light brown.
Add 3/4 cup basil leaves and saute until the mixture is fragrant.
Add chicken slices and continue to stirfry all ingredients over moderate heat for approximately 2 minutes until the colour of the meat changes.
Add cashew nuts, remaining basil leaves.
Stir in the palm sugar, squeeze of lime or lemon and pinch of salt and sprinkle in the fish sauce.
Serve with rice.

Nutrition Facts : Calories 431.4, Fat 26.8, SaturatedFat 5, Cholesterol 72.5, Sodium 126.4, Carbohydrate 15.7, Fiber 1.6, Sugar 5.8, Protein 33.5

CHICKEN & CASHEW NUTS

Chicken & Cashew Nuts image

Save yourself the trip to your local Chinese food restaurant, and make this authentic dish right at home with the freshest of ingredients! This recipe makes some extra sauce, so you have plenty for your rice ;)

Provided by Da Long

Categories Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon peanut oil
1 teaspoon sesame oil
1 lb boneless skinless chicken breast, cubed
1/2 onion, 1-inch squares
1 carrot, peeled, halved and sliced
1 red bell pepper, 1-inch squares
4 dried Chinese mushrooms, soaked and quartered
3 garlic cloves, minced
1/2 cup cashew nuts
1/4 cup soy sauce
1/4 cup shaoxing wine
2 tablespoons oyster sauce
1 teaspoon dry mustard
2 teaspoons sugar
2 teaspoons chili paste with soybean (Chiu Chow Chili Oil)
1/2 teaspoon cornstarch

Steps:

Heat Peanut and Sesame Oil in Wok over med-high heat.
Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
Add Onions and Carrots and cook until slightly softened, about 2 minutes.
Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.
Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.
Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.
Serve with steamed white rice.

Nutrition Facts : Calories 325.4, Fat 14.3, SaturatedFat 2.7, Cholesterol 65.8, Sodium 1447.3, Carbohydrate 18.4, Fiber 2.5, Sugar 6.7, Protein 32.1

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