CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
CASHEW NUT BUTTER CHICKEN
One of my favourite recipes, I often make this if we're having guests. From 'Super Food Ideas' magazine.
Provided by Marli
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt ghee or butter, in a large pan over medium heat.
- Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
- Stir in curry paste, coriander, and nutmeg.
- Cook for 2 min, or until fragrant.
- Add chicken and cook for 5 mins, or until chicken is browned.
- Add cashwes, cream, and coconut milk.
- Bring to the boil.
- Reduce heat.
- Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
- Serve with rice.
Nutrition Facts : Calories 888.1, Fat 75.4, SaturatedFat 34.8, Cholesterol 262.1, Sodium 257.2, Carbohydrate 14.7, Fiber 2.6, Sugar 3.3, Protein 40.1
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
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4.9/5 (21)Calories 329 per servingCategory Dinner, Main Course
- Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.
- In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.
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- In a large mixing bowl place the chicken and season with all spices, salt, minced garlic and ginger. Coat the chicken well and cover for 10 minutes.
- While you marinate the chicken, heat up the butter and oil in a large pan on medium heat, and sweat the onions until translucent; add cashews and cook for 2–3 minutes. Then add tomato sauce, salt, pepper and garam masala. Cook for a few minutes or until little bubbles appear on the sides. Turn off the heat and smooth the mixture in blender to make a rich, thick sauce. Set aside.
- In the same pan, add a tablespoon of oil and cook the chicken in batches until golden brown on all sides. Pour the tomato and cashew sauce over and simmer for 5 minutes. Add cream, mix and turn off the heat.
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