Dutch Oven Cashew Chicken Recipes

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CASHEW CHICKEN



Cashew Chicken image

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

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

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.

EASY CASHEW CHICKEN



Easy Cashew Chicken image

This chicken dish is fresher and tastier than anything you'd get from a take-out carton.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced peeled fresh ginger
3 1/2 teaspoons cornstarch
Coarse salt
1/2 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
Cooked white rice, for serving

Steps:

  • In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
  • To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.

Nutrition Facts : Calories 424 g, Fat 22 g, Fiber 1 g, Protein 41 g

DUTCH OVEN CASHEW CHICKEN



Dutch Oven Cashew Chicken image

From my recent Texas Co-op Power magazine - while originally intended for camp cooking, this recipe has been modified for the stove-top. No traditional oriental ingredients here (soy sauce, hot peppers, etc.) but after all, the submitter IS a Texan.

Provided by SusieQusie

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons oil
1/2 cup onion, chopped
1/2 bell pepper, chopped
2 1/2 lbs boneless skinless chicken breasts
3 carrots, sliced
4 stalks celery, sliced
1 1/2 cups cashew halves
3/4 cup water, divided
1 cup sugar
1/2 cup vinegar
3 tablespoons ketchup
4 tablespoons cornstarch
1 (20 ounce) can pineapple chunks, in natural juice

Steps:

  • Add oil to Dutch oven or large skillet and heat to medium-high.
  • Add onion and bell pepper; cook and stir for 2 minutes.
  • Add chicken breasts, carrots, celery and cashews.
  • Reduce heat to medium-low and cook for 15 minutes, stirring often. Add 1/4 cup water if needed.
  • In a medium bowl, mix 1/2 cup water with sugar, vinegar, ketchup and cornstarch. Blend until smooth then stir in pineapple (including juice).
  • Add cornstarch mixture to chicken and bring to a boil, stirring constantly.
  • Lower heat and simmer for another 20 minutes or until chicken is done.
  • Serve over hot rice.

Nutrition Facts : Calories 1028, Fat 34.5, SaturatedFat 6.6, Cholesterol 164.6, Sodium 704.3, Carbohydrate 107.4, Fiber 5.2, Sugar 79.6, Protein 75.2

CASHEW CHICKEN BAKE



Cashew Chicken Bake image

This cashew chicken bake is a simple, one-dish dinner packed with protein and vegetables. A healthy, gluten-free meal the whole family will love! Garnish with green onions.

Provided by Megan Olson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 16

cooking spray
½ cup brown rice
1 cup diced celery
1 red bell pepper, diced
1 green bell pepper, diced
3 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup water
2 tablespoons gluten-free soy sauce (tamari)
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 ½ teaspoons minced ginger
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon salt
1 (8 ounce) can sliced water chestnuts, drained
1 cup cashews

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
  • Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
  • Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
  • Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.

Nutrition Facts : Calories 428 calories, Carbohydrate 41.8 g, Cholesterol 43.9 mg, Fat 18.6 g, Fiber 5 g, Protein 26 g, SaturatedFat 3.8 g, Sodium 937.5 mg, Sugar 5.8 g

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Top Asked Questions

How to cook chicken in a Dutch oven?
2 Toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and ½ teaspoon of the pepper in a 6-quart round Dutch oven. Pour in the chicken stock. Place the chicken, breast-side up, on top of the vegetables and cover the Dutch oven with the lid. 3 Roast the chicken, covered, for 35 minutes.
What can you make with a Dutch oven?
The best part of Dutch ovens is that you can make so many different meals with them, including soups, pastas, stews, main courses and more. The same can be said of chicken, since there’s a seemingly endless variety of chicken dinner ideas out there.
How to cook beef chuck roast in a Dutch oven?
Add the onions and garlic to the Dutch oven and sauté for 3 minutes. Add the browned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt and pepper. Stir to combine. Cover and place the Dutch oven in the middle of the preheated oven and braise for 2 hours until the meat is tender and the sauce thickened.
How to make chicken parmesan pasta in Dutch oven?
This Dutch oven chicken recipe for Chicken Parmesan Pasta starts with three chicken breasts diced into bite-sized pieces with lots of seasonings added. Stir and cook until almost done. Then add onion and garlic paste. Next up is the pasta sauce, chicken broth, and rigatoni pasta which simmer together covered.

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