Chicken Basil And Cashew Pate Recipes

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SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 13

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

  • Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

CHICKEN, BASIL & CASHEW PATE



Chicken, Basil & Cashew Pate image

Categories     Chicken     Condiment/Spread     Appetizer     Sauté

Number Of Ingredients 9

3 tablespoon Butter
2 cube Medium Skinless Boneless Chicken Breast halves (about 10 oz total, cut into 1/2 inch pieces
1 tablespoon Garlic Chopped
1/3 cup Salted Roasted Cashews
1/3 cup Mayonnaise
1/2 cup Onion, Finely Chopped
1/4 cup Asiago Cheese - Grated
1/2 teaspoon Tabasco Hot Pepper Sauce
1/4 cup Basil Fresh Chopped

Steps:

  • Melt butter in heavy large skillet over medium high heat. Sprinkle chicken with salt and pepper. add chicken and garlic to skillet and saute until chicken is cooked through, about 3 minutes. Stir in cashews. Remove from heat and let cool.
  • Transfer mixture to processor. Add mayo, onion, cheese and hot peper sauce; process until smooth. Add chopped basil; process until just blended.
  • Transfer to small bowl. Cover with plastic wrap and chlll at least 2 hours or overnight. (can be made two days ahead)

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

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

BASIL CASHEW CHICKEN SALAD



Basil Cashew Chicken Salad image

I love basil and chicken together, and chicken and cashew together, so it was natural to put it *all* together into this tasty sandwich filling!

Provided by Julesong

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup cooked chicken breasts or 1 cup turkey breast, cut into chunks
1 cup cooked white rice or 1 cup brown rice
1/2 cup red seedless grapes, sliced in half
1/2 cup mayonnaise (Best Foods, Helmann's, or Vegenaise)
1/4 cup chopped fresh sweet basil
1 teaspoon dried onion flakes
1/8 teaspoon black pepper, to taste
1/4 cup chopped roasted cashews
3 tablespoons crumbled feta cheese

Steps:

  • Combine all ingredients; the filling tastes even better when it's had a chance to chill thoroughly, but often I eat it right away.
  • Goes well on croissant or in a pita.
  • Makes about 4 servings.

BASIL CHICKEN AND PASTA



Basil Chicken and Pasta image

This is a great quick meal; the chicken and sauce can be prepared in the time it takes to cook the pasta. You can add more cream or less pasta if you like it creamier. Try ziti or farfalle pasta to add even more variety to this recipe. The leftovers don't heat very well, so eat it all up the first time!

Provided by Stacey Adkins

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 8

1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
½ teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
¼ cup grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
  • Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
  • Toss drained pasta with basil sauce and serve immediately.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 28.6 g, Cholesterol 167.1 mg, Fat 31.3 g, Fiber 1.6 g, Protein 34.5 g, SaturatedFat 18.9 g, Sodium 223.6 mg, Sugar 0.2 g

CHICKEN CASHEW AND BASIL PATE



CHICKEN CASHEW AND BASIL PATE image

Categories     Condiment/Spread     Chicken     Appetizer     Sauté     Christmas     Quick & Easy     Healthy

Yield 2 cups

Number Of Ingredients 9

3 TBS butter
2 medium skinless boneless chicken breast halves, cut into 1/2 in pieces
1 TBS chopped garlic
1/3 cup lightly salted roasted cashews (2 oz)
1/3 c mayonnaise
1/2 c finely chopped onion
1/4 c Asiago cheese, grated
1/2 tsp hot pepper sauce
1/4 c chopped fresh basil

Steps:

  • Melt butter over medium heat, sprinkle chicken with salt and pepper. Add chicken and garlic to skillet and saute until chicken is cooked through. Remove from heat. Transfer mixture to food processor. Add mayonnaise, onion, cheese, and pepper sauce. Process until smooth. Add basil, process until just blended. Transfer to small bowl, cover with plastic and chill (2 hours).May be made two days ahead, Serve with toasted baguette slices, tomatoe, and sweet gherkins.

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