CASHEW CHICKEN RECIPE
A quick and easy cashew chicken recipe with loads of crunchy cashews, aromatic seasonings, and huge flavor, all simmered in a glistening sauce.
Provided by Mike Hultquist
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Season the chopped chicken with salt and pepper, and Chinese 5 spice (if using). Set aside until ready to use.
- Heat a wok or large pan to medium heat and add oil.
- Add onion and peppers. Cook for 5 minutes to soften.
- Add the garlic and cook another minute, stirring, until the garlic becomes fragrant.
- Add the cashew nuts and chicken and stir. Cook another 7-8 minutes, or until the chicken is cooked through.
- Whisk together all of the sauce ingredients in a small bowl and add to the wok or pan. Stir to coat everything and warm the sauce, about 1 minute or longer. The sauce will thicken up.
- Serve with rice and garnish!
Nutrition Facts : Calories 304 kcal, Carbohydrate 14 g, Protein 29 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 1276 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE
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
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.
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
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
SWEET 'N' SPICY CHICKEN
My husband and three children love this tender, sweet and spicy chicken. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. -Sheri White, Higley, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.
Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 23g protein.
SWEET & SPICY CASHEW CHICKEN
This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!
Provided by katie4998
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine sauce ingredients in a bowl and set aside.
- In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
- Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
- Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
- Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
- Add snow peas and sauce, cooking until sauce comes to a boil.
- Add cashews and sprinkle with sesame seeds.
- Serve immediately, over rice if you'd like-- YUM!
Nutrition Facts : Calories 518.3, Fat 29.6, SaturatedFat 5.2, Cholesterol 75.5, Sodium 1116.5, Carbohydrate 33.1, Fiber 2.9, Sugar 16.5, Protein 33.4
EASY SWEET AND SPICY CHICKEN
Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip. -Cassandra Corridon, Frederick, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.
Nutrition Facts : Calories 378 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 393mg sodium, Carbohydrate 65g carbohydrate (57g sugars, Fiber 2g fiber), Protein 21g protein.
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
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