Chile Chicken With Cashews Recipes

THAI CHICKEN WITH CASHEW NUTS

Steps:

• Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
• Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
• Stir in cashews and green onions, and stir fry for 2 minutes.

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!

CHICKEN WITH CASHEWS

Steps:

• In a small bowl, combine the first six ingredients; set aside., In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with 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.

SLOW-COOKED CASHEW CHICKEN

Steps:

• Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
• Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
• Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY

Steps:

• In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
• In a medium bowl, season the chicken with salt, pepper, and cornstarch.
• Heat a 9.5" fry pan over medium-high heat and add sesame oil.
• Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
• Remove chicken and set aside in a separate bowl.
• Add the broccoli and bell peppers, and cook for 2-3 minutes.
• Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
• Remove from heat and serve over brown rice.
• Enjoy!

SZECHUAN CHICKEN WITH CASHEW NUTS

Steps:

• Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
• Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
• Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
• In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
• Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
• Add the chicken and the cashew nuts.
• Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
• Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.

CHICKEN AND CASHEWS

Steps:

• In a bowl, combine the sugar, cornstarch, water and soy sauce until smooth; set aside. In a skillet, saute onion in oil until crisp-tender. Add chicken and cook until no longer pink. Stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice.