Asian Style Chicken And Cashew Cakes Recipes

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ASIAN CHICKEN WITH CASHEWS



Asian Chicken with Cashews image

Table for four? The special tonight is garlic and ginger chicken with scallions and red bell pepper, courtesy of your microwave.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons soy sauce
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving (optional)
1 teaspoon cornstarch
Ground pepper
1 red bell pepper (ribs and seeds removed), cut into strips
1 bunch scallions (about 6), cut into 2-inch lengths
3 garlic cloves, thinly sliced
1 piece fresh ginger (2 inches), peeled, thinly sliced, and cut into thin strips
4 boneless, skinless chicken breast halves, (6 ounces each)
1/3 cup roasted cashews

Steps:

  • In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.
  • Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.

Nutrition Facts : Calories 282 g, Fat 8 g, Fiber 1 g, Protein 43 g

ASIAN STYLE CHICKEN & CASHEW CAKES



Asian Style Chicken & Cashew Cakes image

So easy to make, and something a little different to serve with salad. I cut back on the coriander only because of family dislikes and also cooked in the oven, but nxt time I am going to try these on the the B.B.Q. These would also be great made smaller for finger food. The size of your meatballs will will alter you serving size.

Provided by Tisme

Categories     Poultry

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 17

500 g ground chicken
1 red onion, finely chopped
125 g cream cheese, softened
1/2 cup roasted salted cashews, finely chopped
1/3 cup basil, chopped
1/3 cup coriander, chopped
1 large lemon, finely grated rind of
plain flour, for rolling
oil, for shallow frying
1/4 cup white vinegar
1/4 cup water
1/4 cup brown sugar
1 tablespoon sweet chili sauce
2 teaspoons fish sauce
1 tablespoon chopped cashews, extra
1 bird's eye chili, sliced
15 basil leaves, extra

Steps:

  • Combine the chicken mince, onion, cream cheese, cashews, herbs and lemon rind. Roll 2 tablespoons of the chicken mixture into a ball, then flatten slightly. Toss through flour until coated, shake off excess.
  • Heat the oil in a large non-stick frypan. Cook the cakes over medium heat for 6-8 minutes or until cooked through and golden brown. Drain and keep warm.
  • To make dipping sauce:
  • Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a saucepan and cook for 3-5 minutes until sugar is dissolved and sauce has thickened slightly. Place each chicken cake on a basil leaf and serve with dipping sauce.
  • HERE IS A HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.

Nutrition Facts : Calories 237.7, Fat 14.9, SaturatedFat 5.3, Cholesterol 70.3, Sodium 299, Carbohydrate 13.6, Fiber 1.1, Sugar 8.8, Protein 13.8

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