Cashew Chicken Chili Recipes

CASHEW CHICKEN RECIPE

Steps:

• Season the chopped chicken with salt and pepper, and Chinese 5 spice (if using). Set aside until ready to use.
• Heat a wok or large pan to medium heat and add oil.
• Add onion and peppers. Cook for 5 minutes to soften.
• Add the garlic and cook another minute, stirring, until the garlic becomes fragrant.
• Add the cashew nuts and chicken and stir. Cook another 7-8 minutes, or until the chicken is cooked through.
• Whisk together all of the sauce ingredients in a small bowl and add to the wok or pan. Stir to coat everything and warm the sauce, about 1 minute or longer. The sauce will thicken up.
• Serve with rice and garnish!

CASHEW CHICKEN CHILI

Steps:

• Heat a 5 quart stock pot over medium heat. Add enough olive oil to coat the bottom lightly. Sauté onions for 3 minutes until they are lightly browning. Add garlic and cook 1 more minute. Add yam pieces, chili power, salt and pepper and toss to coat. Drain and rinse the great Northern and red kidney beans. Add them and two cans of tomatoes to the pot. Pour in half a bottle of beer. (Enjoy the rest for yourself.) Stir in the cashews, then turn the heat down to a simmer. Cover and let simmer for 20 minutes. If you are vegan stop here. If you eat meat, continue on. Heat a frying pan over medium heat and add a drizzle of olive oil. Cook cubed chicken until done. (time will vary depending on how thick you cube your chicken). Remove chili from heat and stir in chicken. I do this so the chicken doesn't get tough and overcooked. Serve with your favorite hearty bread and enjoy!

CHICKEN CASHEW CHILI

Steps:

• Chile Puree:.
• Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles.
• Place chiles in a blender with cashews and chicken stock.
• Puree until smooth.
• Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
• Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes.
• Cover and simmer for 45 minutes.
• Add cashews, chocolate and beans.
• Stir until chocolate melts.
• Serve NOTES : F or spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.

VEGETARIAN CASHEW CHILI

Steps:

• In a soup pot, heat the oil. Add onions, garlic and bay leaf and saute for about 3 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, approximately 3-5 minutes.
• Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
• Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
• Toast cashews in a 350 oven or toaster oven for about 20 minutes, or until lightly browned. Add toasted cashews and vinegar. Simmer for another 15 minutes and serve.
• It's even better the second day.

CASHEW CHILI

Steps:

• Chop the celery, onions, and bell pepper. Sauté them in olive oil until tender, about 10 minutes.
• Add tomatoes(with juice) and beans(with juices) and all spices. Cover and simmer for 5-10 minutes, until pleased with thickness. Add vinegar and cashews.
• Taste and adjust seasonings, remove bay leaf, and serve. Enjoy!

LEMON CASHEW CHICKEN STIR-FRY

Steps:

• Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
• Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
• combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
• Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
• Add snow peas; cook and stir 1 minute or until heated through.
• Serve over rice and sprinkle with cashews.