Ginger Cashew Sauce Recipes

CASHEW GINGER SAUCE

Steps:

• Puree everything together in blender.
• When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
• Heat gently before serving.

GINGER CASHEW CHICKEN

Steps:

• Cut chicken breasts into bite sized pieces. Combine first three ingredients and coat chicken pieces in the mixture. (Add more proportionally if necessary to coat well.).
• In a hot wok, fry chicken until done and remove into a dish for a few minutes while you stir fry the green onions, garlic and yellow peppers.
• Put the chicken back in, add the cashew nuts, soy sauce and oyster sauce.
• Serve with rice.

GINGER CHICKEN WITH CASHEWS

Steps:

• Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
• Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
• Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.