Cashew Chicken With Pineapple Rice Recipes

PINEAPPLE-FRIED RICE WITH CHICKEN AND CASHEW NUTS

Steps:

• Heat a wok until very hot and add the oil. Add the garlic ginger and chillies and stir fry for 30 seconds. Cut the chicken into bite sized pieces, toss into the wok and cook for 2-3 minutes until the chicken changes colour and the edges start to brown. Toss in the cashews, curry powder turmeric and cinnamon and stir fry until fragrant. Toss in the sliced pepper, pineapple and spring onions. Stir fry for 30 seconds before adding the fish sauce, soy sauce and sugar. Add in the cooked rice and mix well for 3-4 minutes. Remove from the wok and divide equally between four plates, garnish with coriander and serve immediately.

CASHEW CHICKEN WITH PINEAPPLE RICE

Steps:

• Preheat oven to 450. Place nuts, breadcrumbs, parmesan cheese, and 1/4 tsp. salt in food processor or chopper and pulse 10 times or until crumbs measure 2/3 cup or more! Pour nut mixture in a quart ziploc bag.
• Dip breasts in egg white and dredge each breast in nut mixture. This is easier when you place the nut mixture in a ziploc bag and place the chicken in the bag and shake till the breast is covered.
• Coat an 11x7 baking dish with the canola oil and spread the pineapple on the bottom of the pan. Arrange chicken over the pineapple and bake at 450 for 7 minutes, flip the chicken and cook for another 7 minutes or until the chicken is done. (No longer pink inside)
• Cook the Kraft brown rice as directed on the box. Remove the cooked chicken from the dish and stir in the cooked rice, basil, and 1/2 tsp. of salt into the pineapple. Mix well.
• Once the pineapple and rice is mixed, serve on a dish and place a piece of the chicken on the top with a fresh sprig of basil for presentation.

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Steps:

• First of all make the sauce. Combine everything, mix well until smooth and set aside.
• Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
• Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
• Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
• After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
• Utterly Delicious.

STIR FRIED CHICKEN WITH CASHEW NUTS AND PINEAPPLE

Steps:

• Wash chicken and dice. Mix with marinade. Leave in a cool place for at least 30 minutes. Can be left in the fridge for 2 hours to overnight for deeper favour.
• Cashew nuts - if you have some nice crispy bought nuts (not honey roasted which will be too sweet for the dish), you can save time by using them instead of preparing the nuts according to steps 2 & 3. Bring 100 ml of water to the boil. Add ¼ teaspoon of salt and ½ teaspoon of brown sugar (more favour and also a bit of salt will make the nuts more crispy after deep fried / baking). Put in cashew nuts and simmer for 30 minutes (so the salt and sugar not only coat the nuts but deposit inside). Remove and drain.
• Pre-heat an oven (160C for fan-assistant oven, I am not sure the temperature for those without fan, may be 170C). Use an oil brush to grease a baking plate. Put in a teaspoon of oil (oil/butter, though it seems that butter gives a better favour and texture). Pour in the cashew nuts. Keep an eye on the nuts, once there is no more water bubbles evaporates (takes about 30-45 minutes, the nuts would not be crispy with any moisture inside), uses the oil brush to brush all over the nuts. Bake for another 15 minutes or when the nuts become light brown (the colour will become darker when cool). Pour over a piece of kitchen paper on a rack to cool. (It is essential to coat a layer of oil so the nuts can remain crispy much longer after mixing with the sauce. Some people may prefer deep-fry but too much oil is needed while my husband needs to loss weight. You can double the amount and leave half in an air-tight jar for next meal but I don't do it myself as my husband will finish it quickly.).
• Heat a non-stick wok with medium heat and add a tablespoon of oil (2 tablespoons of oil if you use a normal wok). Put in garlic and chilly pepper. Stir fry for a while till you can smell the garlic.
• Add chicken and stir fry till it is done. Take out the chicken and put aside. (Don't worry if the marinade sticks to a normal wok, as the pineapple juice we use later will solve the problem.).
• Put in green pepper, stir fry for 1 - 2 minutess (depending on the hardness of the pepper).
• Put back the chicken and add the red pepper and stir fry. Pour in seasoning and stir fry until the sauce reduces.
• Add the pineapple and mix (so the juice of the pineapple will not come out, as we have used pineapple juice for seasoning already).
• Turn off the heat, add cashew nuts and mix. Serve hot.

CASHEW CHICKEN WITH GINGER

Steps:

• Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.