Chicken In Cashew Nut Sauce Recipes

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY

Steps:

• In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
• In a medium bowl, season the chicken with salt, pepper, and cornstarch.
• Heat a 9.5" fry pan over medium-high heat and add sesame oil.
• Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
• Remove chicken and set aside in a separate bowl.
• Add the broccoli and bell peppers, and cook for 2-3 minutes.
• Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
• Remove from heat and serve over brown rice.
• Enjoy!

CHICKEN IN A CASHEW NUT SAUCE

Steps:

• Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
• Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
• In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
• When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
• Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
• After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

CHICKEN IN CASHEW NUT SAUCE (INDIAN)

Steps:

• Cut the onions into quarters and place in food processor/blender for one minute.
• Add tomato paste, cashew nuts, garam masala, garlic, ginger, chili powder, curry powder, cumin, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all ingredients until well combined to form a puree.
• In a saucepan, heat the oil, lower the heat to medium and pour in the puree mixture. Add in the half and half, chicken broth and butter.
• Add in chicken and cilantro. cover the saucepan and cook over low heat for about 10 minutes until chicken is cooked through.
• Serve garnished with chopped fresh cilantro over basmati rice.
• You may add additional chili powder/cayenne pepper to increase the spiciness.

CASHEW CHICKEN

Steps:

• In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
• Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
• Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

CASHEW NUT CHICKEN

Steps:

• Cut chicken across grain into slivers, 1/4 inch thickness In a mixing bowl, combine pepper, gourmet powder (M. S. G.), cooking wine and 1 tablespoon soy sauce.
• Add chicken, coat well and marinate for 15 minutes.
• STARCH MIXTURE In a small mixing bowl, combine remaining 1 tablespoon soy sauce, sesame oil and 1/4 cup water; mix well and set aside.
• Heat peanut oil in a WOK to medium-high heat.
• Add cashews and stir fry until light brown, about 3 minutes.
• Remove cashews to a bowl and keep warm in oven.
• Remove all but 2 tablespoons of peanut oil and bring to high heat.
• Add ginger, garlic, and onion and stir-fry for 1 minute or until light brown.
• Now add chicken slivers and stir-fry for 2 minutes.
• Add mushrooms, mixed vegetables, salt and stir-fry for 3 minutes on high heat.
• When done, stir in starch mixture and bring to boil, stirring continuously.
• Add cashew nuts, mix and serve immediately.

CHICKEN IN CASHEW NUT SAUCE

Steps:

• heat 2 tb oil in medium skillet and fry onion until well browned. cool slightly and then use food processor to grind browned onion with 1/4 c water, cashews, ginger, garlic, and cayenne until it forms a smooth, thick paste.
• in large saucepan, heat remaining 1 tb oil along with butter. add cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tb water and using spatula to loosen browned bits until the sauce has browned evenly. this should take roughly 5 minute.
• thin out sauce with remaining 1/2 c water and stir in salt. add chicken and turn to coat well with sauce. simmer, covered, over low heat until chicken is cooked through but not overdone, 8-10 minute you can discreetly pierce the thickest part of the chicken with a pairing knife and check for doneness. carefully turn chicken over during cooking. turn off heat.
• remove chicken breats to serving platter, gently stir the yogurt into the sauce, and mix well. pour sauce over chicken and serve.