GROUND CASHEW RECIPES

CASHEW CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cashew Chicken Recipe: How to Make It - Taste of Home image

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup rice vinegar
2 tablespoons sesame oil
1/2 cup sherry
2 teaspoons garlic powder
1-1/2 pounds skinless boneless chicken, cubed
3 tablespoons canola oil
3 cups fresh broccoli florets
1 cup thinly sliced carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 cup roasted salted cashews
Hot cooked rice

Steps:

In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

Nutrition Facts : Calories 454 calories, FatContent 27g fat (5g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 1282mg sodium, CarbohydrateContent 19g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 31g protein.

CASHEW CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK

Cashew Chicken Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/2 cup low-sodium soy sauce
3 tablespoons chopped fresh ginger
6 boneless, skinless chicken thighs, cut into small cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
1/4 cup dry sherry
2 tablespoons cornstarch
1 cup whole roasted, unsalted cashews
1/3 cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish

Steps:

In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
Serve garnished with the scallions and cilantro.

More about "ground cashew recipes"

CASHEW CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Dinner
Calories 454 calories per serving

In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

See details

CASHEW CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.2
Total Time 30 minutes
Category main-dish

Serve garnished with the scallions and cilantro.

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Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!
From allrecipes.com
Reviews 4.5
Total Time 40 minutes
Category Chicken Breasts
Calories 547.5 calories per serving

Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

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NADIYA HUSSAIN BEEF CASHEW VINDALOO RECIPE | BBC FAST ...

Bring the heat with this beef cashew vindaloo from Nadiya Hussain. Fragrant with a variety of spices and served atop a bed of cardamom infused rice, it will be perfect for your next curry night.
From thehappyfoodie.co.uk
Total Time 3 hours 10 minutes

Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.

Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.

Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.

Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.

To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.

Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.

Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.

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CHEESECAKE FACTORY SPICY CASHEW CHICKEN RECIPE | TOP ...

This popular chain wrangles a wide variety of dishes and cooking styles day after day with consistently high quality. From pasta to burgers to tacos, from salads to pancakes to beautiful cheesecakes for dessert, there is something for everyone at the Cheesecake Factory. The thorough menu's Asia-inspired plates include Thai, Korean, and Chinese dishes, but one that consistently stands out is this excellent Mandarin-style spicy chicken entrée, served over your choice of white or brown rice. The secret of the great flavor is in the sauce, which has now been hacked for you in this recipe. Plus, I’ll walk you through the process of creating perfect crispy chicken from scratch using juicy chicken tenderloins. If you’d like to save time, you can bake up some pre-cooked breaded chicken tenders and focus all your efforts on the amazing sauce. Tips on that shortcut can be found below in the Tidbits. If you like this one, you'll want to check out more of my copycat Cheesecake Factory recipes here. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
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Total Time 1 hours 0 minutes0S

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NADIYA HUSSAIN BEEF CASHEW VINDALOO RECIPE | BBC FAST ...

Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.

Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.

Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.

Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.

To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.

Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.

Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.

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Calories 333.3 kcal per serving

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