Ginger Cashew Sauce Recipes

CASHEW CHICKEN WITH GINGER

Steps:

• Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.

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 SAUCE

Steps:

• Put the cashew or peanut butter in a small pot.
• Mix in the apple butter, vinegar, cornstarch, tamari, and spices.
• Grate the ginger and mix it in as well.
• Slowly mix in the water, keeping it smooth and working out any lumps.
• Turn on the heat to medium-high, and cook, stirring constantly, until thickened.
• This will only take about 5 minutes.
• Serve over steamed vegetables- I like cauliflower, asparagus, green beans, broccoli or zucchini~ or baked fish or chicken. If you like, sprinkle with dry roasted cashews.

SPICED GINGER CASHEWS

Steps:

• Preheat oven to 300 degrees. Stir together sugar, coarse salt, ground ginger, and cayenne pepper in a small bowl.
• Whisk egg white in a medium bowl until frothy. Stir roasted cashews into egg white; toss to coat.
• Sprinkle sugar-and-spice mixture over nuts, and stir to coat. Arrange nuts in a single layer on a parchment-lined baking sheet. Bake, stirring halfway through, until golden brown, about 30 minutes. Let cool, or serve warm.

GINGER-CASHEW CHICKEN

Steps:

• Heat 2 tablespoons oil in wok or heavy large skillet over high heat. Add onions and cook until tender, stirring frequently, about 10 minutes. Add garlic and ginger and continue cooking until onions are golden brown, about 5 minutes. Add chicken and celery and cook until chicken is cooked through, stirring occasionally, about 7 minutes. Transfer mixture to platter. Set aside.
• Add remaining teaspoon oil to wok. Add flour and stir over medium-high heat until just beginning to color, about 1 minute. Mix in broth, Sherry, soy sauce and mustard. Boil until slightly thickened, stirring frequently, about 5 minutes. Return chicken mixture to wok. Mix in cashews. Cook until chicken is heated through, about 3 minutes. Transfer to platter. Garnish with green onions and 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.