Cashew Snaps Recipes

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CASHEW CHICKEN STIR FRY



Cashew Chicken Stir Fry image

A healthy and delightful one dish meal. Low sodium soy sauce can be used.

Provided by Sweet B

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 15

4 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
1 ¼ cups chicken broth
1 tablespoon cornstarch
4 teaspoons soy sauce, divided
2 tablespoons olive oil, divided
2 cups shredded cabbage
25 sugar snap peas, chopped
10 small spears fresh asparagus, trimmed and cut into bite-size pieces
3 stalks celery, chopped
½ red bell pepper, cut into thin strips
2 green onions, chopped
1 (8 ounce) can sliced bamboo shoots, drained
½ cup cashews
1 pinch paprika, or to taste

Steps:

  • Sprinkle chicken pieces with Cajun seasoning.
  • Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
  • Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
  • Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
  • Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.8 g, Cholesterol 71.1 mg, Fat 19 g, Fiber 16.8 g, Protein 44.3 g, SaturatedFat 3.6 g, Sodium 1224.6 mg, Sugar 5.3 g

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS



Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories     weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

  • Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
  • In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
  • Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  • Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  • Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

CASHEW SNAPS



Cashew Snaps image

Butterscotch tasting cookie with cashews (these are also very good using pecans.)

Provided by Patty Alderman

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 18

Number Of Ingredients 7

½ cup butter
1 ¼ cups packed brown sugar
1 egg
½ cup chopped cashews
¼ teaspoon baking soda
⅛ teaspoon salt
1 ¼ cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
  • In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 22.9 g, Cholesterol 23.9 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 102.6 mg, Sugar 15.1 g

CASHEW CHICKEN WITH SNAP PEAS



Cashew Chicken with Snap Peas image

Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup long-grain white rice
1 pound skinless, boneless chicken breasts, diced
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons plus 2 teaspoons low-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons finely grated fresh ginger
2 cloves garlic, grated
2 tablespoons vegetable oil
8 ounces sugar snap peas, trimmed
1/2 cup roasted unsalted cashews

Steps:

  • Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
  • Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
  • Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams

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