Chicken Cashew Chili Recipes

CASHEW CHILI STIR-FRY

Steps:

• Slice chicken into ½ inch wide (1 cm) strips, then into bite-size lengths. Toast nuts by spreading out in a frying pan set over medium heat and stir often until they just start to brown, 4 to 6 minutes. Turn onto a plate. Toss with a generous pinch of salt and chili powder.
• Prepare remaining ingredients before starting to cook. Thinly slice pepper, then cut into bite-size lengths. Cut zucchini into julienne strips. Thinly slice celery and the white part of the green onions. Thickly slice the green portion.
• Mince garlic and ginger. In a small bowl, stir cornstarch with sherry until dissolved. Then stir in soy, hoisin and rice wine vinegar.
• To cook, heat canola oil in a large frying pan or wok over medium-high heat. Add chicken and stir constantly until it loses its pink color, about 3 minutes. Add garlic, ginger, chicken broth, 1 tsp (5mL) chili powder, red chili pepper flakes and ½ tsp (5 mL) salt. Stir occasionally for 2 minutes. Add all the vegetables and stir another 2 minutes.
• Pour in the cornstarch mixture and stir almost constantly until vegetables are done as you like and sauce is coating chicken, about 3 minutes. Mix in half the cashews. Then spoon over rice and scatter with remaining nuts.

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:

• Make chili purée: Boil chicken broth (on stove or in microwave). Place dried chilies in boiled chicken broth. Let chilies soak for 10 minutes. Transfer chilies and broth to a blender or Vitamix and add ¼ cup cashews. Purée until smooth; set aside.
• In a large heavy pot (4 to 5 quarts) heat oil over medium heat until hot and cook onion and garlic, stirring, until softened, about 7 minutes.
• Add cumin, chili powder, and salt and cook, stirring, 1 minute.
• Add chicken and stir to coat with onion mixture.
• Stir in chili purée, 2 tablespoons cilantro, and tomatoes with juice and simmer over medium-low heat, covered, stirring occasionally to avoid sticking, 45 minutes or until chicken is cooked through.
• Remove pan from heat and transfer chicken to a bowl. Using 2 forks or your hands shred meat.
• Return chicken to pan and stir in ½ cup cashews, chocolate, and beans.
• Cook chili over moderate heat, stirring, until heated through and chocolate is melted.
• Sprinkle remaining tablespoon of cilantro on chili before serving.

CASHEW CHICKEN

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.

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.

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!