Vietnamese Chicken With Cashew Nuts Recipes

CHINESE CASHEW CHICKEN

Steps:

• Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
• Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
• Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
• Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
• Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
• Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

VIETNAMESE CASHEW PINEAPPLE CHICKEN

Steps:

• Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
• Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
• In a wok, pour the oil to heat up.
• Drop the onion and garlic (and chillies if using) onto a running Thermomix® at speed 4, about 5 seconds.
• Stir fry for 2 minutes, then remove from the pan.
• Meanwhile, put the peppers into the Thermomix® and chop speed 4 about 10 seconds or until it's the size you want.
• Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
• Blitz the spring onion on Turbo to chop.
• Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
• Serve with rice or Asian vegetables.
• Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
• Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
• In a wok, pour the oil to heat up.
• Chop the onions, garlic and chillies. While you're at it, chop the peppers roughly and spring onions finely. Make sure the chicken is evenly diced.
• Add the onion, garlic and chillies if using to the wok.
• Stir fry for 2 minutes, then remove from the pan.
• Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
• Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
• Serve with rice or Asian vegetables.

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

THAI CHICKEN WITH CASHEW NUTS

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.

VIETNAMESE CHICKEN WITH LEMONGRASS AND CASHEWS

Steps:

• In a bowl add the sugar, oyster sauce, fish sauce and chicken stock.
• Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic.
• Slice chicken into 1 inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok.
• In the empty wok, add the cashew nuts and stir fry, followed by the lemon grass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute.
• Serve at once, with some steamed rice.

VIETNAMESE CHICKEN WITH CASHEW NUTS

Steps:

• Stir-fry the chilies in the 1/2 tsp oil until translucent. Set aside.
• Add another 1/2 tsp oil and stir-fry the garlic until just golden.
• Add the the rest of the oil with the chicken, sugar, oyster sauce, and soy sauce and stir-fry until the chicken begins to brown.
• Lower the heat and add the chicken broth. Cook for 3 minutes, stirring occasionally.
• When the chicken is cooked, add the cashew nuts, lemon grass, shallots, mushrooms, and cooked chilies and stir 3 gently more minutes.
• Remove from heat and serve.