Fried Chicken With Cashew Nuts Recipes

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THAI CHICKEN WITH CASHEW NUTS



Thai Chicken with Cashew Nuts image

A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice.

Provided by Shane Faz

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons sesame oil
4 ounces raw cashew nuts
2 fresh hot chile peppers, seeded and chopped
1 ⅛ pounds boneless skinless chicken breasts, cut into cubes
salt and pepper to taste
5 tablespoons light soy sauce
5 tablespoons fish sauce
1 tablespoon white sugar
1 bunch green onions, chopped

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.

Nutrition Facts : Calories 442.5 calories, Carbohydrate 20 g, Cholesterol 77.9 mg, Fat 25 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 4.9 g, Sodium 2114.4 mg, Sugar 6.6 g

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY



Cashew Chicken Stir-Fry Recipe by Tasty image

Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice

Provided by Kahnita Wilkerson

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ lb chicken breast, cut into 1-inch (2 1/2 cm) pieces
salt, to taste
pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli floret
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
¾ cup raw cashew
½ cup water
brown rice, to serve

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!

Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams

CHICKEN AND CASHEW NUT STIR-FRY



Chicken and cashew nut stir-fry image

Crisp fried chicken with stir-fried vegetables and cashew nuts. Serve with steamed jasmine rice.

Provided by Ching-He Huang

Categories     Main course

Yield Serves 4

Number Of Ingredients 14

1 free-range egg
1 tbsp cornflour
pinch sea salt
500g/1lb 2oz skinless chicken breast fillets, sliced
300ml/10fl oz groundnut oil
1 onion, sliced
1 yellow pepper, de-seeded, sliced into strips
1 red pepper, de-seeded, sliced into strips
3 tbsp chicken stock
2-3 tbsp light soy sauce
2 large spring onions, sliced
4 tbsp roasted cashew nuts
sea salt and ground white pepper
steamed jasmine rice, to serve

Steps:

  • For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
  • Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
  • For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
  • Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.

SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE



Sweet and Spicy Chicken and Cashew Fried Rice image

Chili oil and fresh ginger kick up the spice in this fried rice with cashews and chicken thighs.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
1 large egg, beaten
2 boneless skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1 cup shredded carrots
1 tablespoon Asian sweet chili sauce
1 teaspoon finely grated fresh ginger
1 teaspoon soy sauce
3 cups cold cooked long grain white rice
1 to 1 1/2 teaspoon Asian chili oil
2 tablespoons roasted salted cashews

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
  • Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

STIR FRIED CHICKEN WITH CASHEW NUTS AND PINEAPPLE



Stir Fried Chicken With Cashew Nuts and Pineapple image

Although I know the dish is high in calories, my husband likes this dish very much so we still have it 1-2 times a month. My friend likes it very much too so I sent her the following copy. Since she doesn't cook much, so I had to explain a bit more.

Provided by Sharis2006

Categories     One Dish Meal

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 23

225 g chicken
70 g cashew nuts (or measure the nuts with your baking plate as there should not be overlapping of nuts during baking)
1 (220 g) can pineapple (I use pineapple chrunks in juice, drained weight 136g, juice left for seasoning)
1/2 large green sweet pepper (diced)
1/2 large sweet red pepper (diced)
3 garlic cloves (crushed)
1/4 cayenne pepper (sliced)
1 tablespoon sunflower oil
1/2 teaspoon sugar
1/4 teaspoon salt
150 ml water
1 teaspoon sunflower oil (or melted butter, for baking cashew nuts)
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 tablespoon light soy sauce
1/2 tablespoon sherry wine (use shaoxing wine, a Chinese rice wine if you can get it)
1 teaspoon cornflour
2 teaspoons sunflower oil (to coat the diced chicken just before stir fry, so there is less chance that the meat will stick to)
1/2 tablespoon oyster sauce
1/3 teaspoon salt
1/2 teaspoon cornflour
2 tablespoons pineapple juice

Steps:

  • Wash chicken and dice. Mix with marinade. Leave in a cool place for at least 30 minutes. Can be left in the fridge for 2 hours to overnight for deeper favour.
  • Cashew nuts - if you have some nice crispy bought nuts (not honey roasted which will be too sweet for the dish), you can save time by using them instead of preparing the nuts according to steps 2 & 3. Bring 100 ml of water to the boil. Add ¼ teaspoon of salt and ½ teaspoon of brown sugar (more favour and also a bit of salt will make the nuts more crispy after deep fried / baking). Put in cashew nuts and simmer for 30 minutes (so the salt and sugar not only coat the nuts but deposit inside). Remove and drain.
  • Pre-heat an oven (160C for fan-assistant oven, I am not sure the temperature for those without fan, may be 170C). Use an oil brush to grease a baking plate. Put in a teaspoon of oil (oil/butter, though it seems that butter gives a better favour and texture). Pour in the cashew nuts. Keep an eye on the nuts, once there is no more water bubbles evaporates (takes about 30-45 minutes, the nuts would not be crispy with any moisture inside), uses the oil brush to brush all over the nuts. Bake for another 15 minutes or when the nuts become light brown (the colour will become darker when cool). Pour over a piece of kitchen paper on a rack to cool. (It is essential to coat a layer of oil so the nuts can remain crispy much longer after mixing with the sauce. Some people may prefer deep-fry but too much oil is needed while my husband needs to loss weight. You can double the amount and leave half in an air-tight jar for next meal but I don't do it myself as my husband will finish it quickly.).
  • Heat a non-stick wok with medium heat and add a tablespoon of oil (2 tablespoons of oil if you use a normal wok). Put in garlic and chilly pepper. Stir fry for a while till you can smell the garlic.
  • Add chicken and stir fry till it is done. Take out the chicken and put aside. (Don't worry if the marinade sticks to a normal wok, as the pineapple juice we use later will solve the problem.).
  • Put in green pepper, stir fry for 1 - 2 minutess (depending on the hardness of the pepper).
  • Put back the chicken and add the red pepper and stir fry. Pour in seasoning and stir fry until the sauce reduces.
  • Add the pineapple and mix (so the juice of the pineapple will not come out, as we have used pineapple juice for seasoning already).
  • Turn off the heat, add cashew nuts and mix. Serve hot.

FRIED CHICKEN WITH CASHEW NUTS



Fried Chicken With Cashew Nuts image

Yes, another Chicken with Cashew dish - this one is a Thai style and there is quiet alot of liquid. Its a very tasty dish, its also quick & simple to make and great served with rice. I sometimes increase the chicken to about 500g and still leave all the other ingredients the same. You can also use less oil if you are using a non-stick pan

Provided by Annetty

Categories     Chicken Breast

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 12

300 g chicken breasts, thinly sliced
120 g cashew nuts
5 cloves garlic, chopped
1 onion, sliced into rings
1 big red chile, sliced
1 spring onion, slice in approx 6 - 8 cm lenghts
3 tablespoons peanut oil
4 tablespoons wine or 4 tablespoons whiskey
4 tablespoons oyster sauce
4 tablespoons soy sauce
4 tablespoons fish sauce
3 tablespoons palm sugar

Steps:

  • Put the 1 tablespoon of oil in a wok or pan and over a low head add the cashew nuts and keep stirring until they become golden brown in colour.
  • Don't look away as they burn in a flash!
  • Remove from oil and set aside.
  • Using the same pan add the rest of the oil, add the chopped garlic, when golden add the chicken and onion - stir-fry for about 10 minutes.
  • Add all the sauce ingredients to the chicken mixture (a few spoons of water may be added at this stage - if you wish, taste the sauce).
  • Add the cashew nuts, stir-fry for about 2 minutes.
  • Remove from the heat and serve garnished with the sliced chilli and spring onion.
  • Serve with rice.
  • NOTE: You can also prepare this dish using pork or tofu instead of the chicken.

STIR-FRIED CHICKEN AND CASHEWS IN HONEY SOY



Stir-Fried Chicken and Cashews in Honey Soy image

Just like the famous Kung Pao chicken, this Stir-Fried Chicken and Cashews in Honey Soy is really easy to whip up on busy weekdays. It offers a crunchy, savory treat that pairs well with many different sides. High in protein, fibre and vitamins, this flavorful low-carb dish boasts of great textures with moist chicken and crunchy roasted cashews and will definitely be one of the dishes you won't hesitate to cook again.

Provided by Fitthree

Categories     Chinese Food Recipes | Learn To Cook Chinese Food

Yield Serves 1 person

Number Of Ingredients 1

For the chicken: 180g skinless, boneless chicken thigh 1/8 tsp salt 1/8 tsp white pepper 1 ½ tsp Chinese wine 1 tsp corn flour For the dressing: 2 tbsp low gluten soy sauce 1 tbsp honey 1 tsp rice vinegar 1 tsp hoisin sauce 1 tsp red chilli, chopped ¾ tsp garlic, grated ¾ tsp ginger, grated ¼ tsp sesame oil 30g roasted cashew nuts For the vegetables: 80g broccoli, in florets 40g carrots, in batons 1/8 tsp salt ½ tbsp olive oil

Steps:

  • Marinate the Chicken. Season the chicken with salt, pepper, Chinese wine and cornstarch and set aside.
  • Make the Sauce & Steam the Veggies. In a medium bowl, mix the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, chilli and ginger. Steam or boil the carrots and broccoli until tender and bright - 3-4 minutes. Season with salt and olive oil.
  • Cook the Chicken. Heat a non-stick pan over medium heat, and when hot add the chicken, stir-frying until it has begun to brown, about 5-6 minutes. Add the cashew nuts and sauce, stirring until the sauce has thickened. Remove from heat

THAI CASHEW CHICKEN STIR FRY



Thai Cashew Chicken Stir Fry image

Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want - or not at all.Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off spicy.

Provided by Nagi

Categories     Main     Stir Fries

Number Of Ingredients 14

2 tbsp peanut oil ((or canola or vegetable oil))
1/2 cup raw cashews (, unsalted (Note 1 for roasted))
1 garlic clove (, finely minced)
1/2 onion ((brown, yellow, or white), cut into thin wedges)
200g/7oz chicken thighs (, skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2))
2 green onions (, cut into 2.5cm / 1" lengths, white part separated from green part)
1/2 red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3))
1 tbsp oyster sauce ((Note 4))
1 tsp dark soy sauce ((Note 5))
2 tsp fish sauce ((Note 6))
1 tsp white sugar
3 tbsp water
Red chilli (, finely sliced (optional garnish))
Jasmine rice (, for serving (or other rice of choice))

Steps:

  • Sauce: Mix all the Sauce ingredients in a small bowl.
  • Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
  • Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
  • Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
  • White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
  • Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
  • Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
  • Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

Nutrition Facts : Calories 454 kcal, Carbohydrate 17 g, Protein 26 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 982 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CASHEW CHICKEN



Cashew Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/2 cup low-sodium soy sauce
3 tablespoons chopped fresh ginger
6 boneless, skinless chicken thighs, cut into small cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
1/4 cup dry sherry
2 tablespoons cornstarch
1 cup whole roasted, unsalted cashews
1/3 cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish

Steps:

  • In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
  • Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
  • In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
  • Serve garnished with the scallions and cilantro.

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