CHEESECAKE FACTORY'S SPICY CASHEW CHICKEN
Cheesecake Factory's Spicy Cashew Chicken is spicy, sweet, crispy & crunchy, this dish is everything you could hope for and more in a chicken dish. Plus this recipe is straight from the Cheesecake Factory!
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 25
Steps:
- Mix the ingredients into a bowl together.
- Combine all the ingredients together, in a bowl over ice. Keep COLD.
- Combine the sauce ingredients together and mix well.
- Toss the chicken with the seasoned flour.
- Put the batter into a large bowl with the chicken.
- Carefully combine the two until well coated.
- Heat the canola oil in a large pan or wok on medium high.
- Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy.
- Break apart any pieces that stay stuck together.
- Add the sauce and cashews into the pan. Add in the green onions.
- Toss all the ingredients together until well coated.
- Let cook for 30 seconds to a minute for the sauce to thicken.
- Garnish with sesame seeds, parsley and crushed cashews.
Nutrition Facts : Calories 854 kcal, Carbohydrate 97 g, Protein 38 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 1677 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving
COPYCAT SPICY CASHEW CHICKEN
This cashew chicken is deliciously spicy and savory, and tastes almost exactly like The Cheesecake Factory's recipe. You won't want takeout anymore!
Provided by The Chunky Chef
Time 45m
Number Of Ingredients 30
Steps:
- SPICY HOISIN SOY SAUCE:
- Place the hoisin sauce, soy sauce, red wine vinegar, and sriracha into small mixing bowl and stir to blend. Add sugar, garlic, crushed red chili flakes and stir until sugar is dissolved. Set aside.
- SEASONED RICE FLOUR:
- Place all ingredients for seasoned rice flour into a ziptop plastic bag, seal, and shake gently to mix. Place chicken in the bag and shake until chicken is well coated. Set aside.
- RICE FLOUR BATTER:
- Place all ingredients for rice flour batter into a bowl and mix. Add cold water and whisk until combined. Keep cold.
- TO MAKE THE CHICKEN:
- Add oil to wok or large skillet and heat over MED heat. Let oil come up to temperature.
- Add the rice flour coated chicken to the bowl of batter and gently fold together so each piece of chicken is coated in batter.
- One at a time, add the chicken to the hot oil. You'll need to work in batches, as you don't want to overcrowd your pan.
- Fry until chicken is golden brown on both sides, crispy, and cooked through. Remove with a strainer or kitchen tongs and place on a paper towel lined baking sheet to drain.
- Pour out excess oil.
- Add the spicy hoisin soy sauce mixture, cashews, and 3/4 of the green onions to the pan.
- Cook for a minute to allow flavors to combine and the sauce to heat up.
- Add cooked chicken and toss until each piece of chicken is coated in the sauce.
- To serve, place chicken atop white rice and garnish with remaining green onions and white sesame seeds.
SPICY CASHEW CHICKEN
Tender and juicy chicken pieces coated in a sweet and sticky spicy cashew chicken sauce. Fiery garlic, ginger and dried chilies sautéed and lightly toasted in sesame oil, cooked and coated with chicken and sauce then tossed with a handful of cashews.
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 35m
Number Of Ingredients 13
Steps:
- In a medium sized bowl whisk together the soy sauce/tamari, vinegar, sugar and chicken stock together until combined.
- Once mixed together, spoon half of the mixture into a small bowl and set aside. In the larger bowl, add the starch and water and whisk until combined.
- Add the chicken to the bowl with the starchy-marinade, toss to coat and let marinate 10 minutes.
- In a large wok or skillet, add the sesame oil and warm over a medium-low heat. Add the white parts of the green onions, garlic, ginger and dried chilis. Cook 1-2 minutes, stirring frequently.
- Turn the heat up to high and add the chicken to the skillet along with the starchy marinade. Cook 5-7 minutes stirring often until the chicken is just about cooked through.
- Add the remaining marinade and cashews to the skillet and toss everything together cook another minute.
- Scatter the sliced green onions over the chicken, serve over rice and enjoy.
SKINNY SPICY CASHEW CHICKEN
33% less total fat • 71% less sodium than the original recipe. Who needs to go out? This restaurant-style dish is ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
- In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add sweet peppers and onion; stir-fry for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers and onion are crisp-tender. Remove vegetable mixture from wok and set aside.
- Add chicken to wok. Stir-fry for 3 to 4 minutes or until no longer pink. Push chicken to side of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2, Fiber 5 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 10 g, TransFat 0 g
SPICY CASHEW CHICKEN
Recipe Source: Without Reservations by Joey Altman Use thigh or leg meat for the most flavor, or breasts to lighten the dish up.
Provided by Brookelynne26
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together the hoisin, oyster sauce, sesame oil, and chili paste.
- Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned.
- Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.
Nutrition Facts : Calories 366.5, Fat 22.1, SaturatedFat 3.6, Cholesterol 66.2, Sodium 575.9, Carbohydrate 12.6, Fiber 1.4, Sugar 3.9, Protein 29.7
SPICY GARLIC CASHEW CHICKEN
Make and share this Spicy Garlic Cashew Chicken recipe from Food.com.
Provided by mia.sarx
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water.
- Blend until a smooth paste.
- Add salt and pepper to taste.
- Reserve a third of the marinade for serving with the chicken.
- Use the rest for coating the chicken.
- Sprinkle salt and pepper all over the chicken pieces.
- Coat the chicken pieces with the marinade.
- Chill for an hour or two.
- Bring to room temperature before cooking.
- Preheat broiler or grill.
- Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife.
- About 20 to 30 minutes.
- Serve with lime wedges, reserved marinade, and cilantro.
Nutrition Facts : Calories 820.8, Fat 64.1, SaturatedFat 15, Cholesterol 191, Sodium 897.5, Carbohydrate 17, Fiber 1.8, Sugar 4.5, Protein 45.9
SPICY, GARLICKY CASHEW CHICKEN
A savory, fast weeknight meal, these drumsticks will roll off the broiler pan or grill juicy and burnished, and the cashew sauce is even more marvelous than most peanut satays. It has a salty, buttery richness that tames the heat from the chili, and a touch of sweetness from a dash of brown sugar.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
- Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
- Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.
- Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 35 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 4 grams, TransFat 0 grams
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