Sweet Spicy Cashew Chicken Recipes

CASHEW CHICKEN RECIPE

Steps:

• Season the chopped chicken with salt and pepper, and Chinese 5 spice (if using). Set aside until ready to use.
• Heat a wok or large pan to medium heat and add oil.
• Add onion and peppers. Cook for 5 minutes to soften.
• Add the garlic and cook another minute, stirring, until the garlic becomes fragrant.
• Add the cashew nuts and chicken and stir. Cook another 7-8 minutes, or until the chicken is cooked through.
• Whisk together all of the sauce ingredients in a small bowl and add to the wok or pan. Stir to coat everything and warm the sauce, about 1 minute or longer. The sauce will thicken up.
• Serve with rice and garnish!

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.

SPICY CASHEW CHICKEN

Steps:

• In a medium sized bowl whisk together the soy sauce/tamari, vinegar, sugar and chicken stock together until combined.
• Once mixed together, spoon half of the mixture into a small bowl and set aside. In the larger bowl, add the starch and water and whisk until combined.
• Add the chicken to the bowl with the starchy-marinade, toss to coat and let marinate 10 minutes.
• In a large wok or skillet, add the sesame oil and warm over a medium-low heat. Add the white parts of the green onions, garlic, ginger and dried chilis. Cook 1-2 minutes, stirring frequently.
• Turn the heat up to high and add the chicken to the skillet along with the starchy marinade. Cook 5-7 minutes stirring often until the chicken is just about cooked through.
• Add the remaining marinade and cashews to the skillet and toss everything together cook another minute.
• Scatter the sliced green onions over the chicken, serve over rice and enjoy.

SWEET 'N' SPICY CHICKEN

Steps:

• Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

CHEESECAKE FACTORY'S SPICY CASHEW CHICKEN

Steps:

• Mix the ingredients into a bowl together.
• Combine all the ingredients together, in a bowl over ice. Keep COLD.
• Combine the sauce ingredients together and mix well.
• Toss the chicken with the seasoned flour.
• Put the batter into a large bowl with the chicken.
• Carefully combine the two until well coated.
• Heat the canola oil in a large pan or wok on medium high.
• Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy.
• Break apart any pieces that stay stuck together.
• Add the sauce and cashews into the pan. Add in the green onions.
• Toss all the ingredients together until well coated.
• Let cook for 30 seconds to a minute for the sauce to thicken.
• Garnish with sesame seeds, parsley and crushed cashews.

SPICY CASHEW CHICKEN

Steps:

• Stir together the hoisin, oyster sauce, sesame oil, and chili paste.
• Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned.
• Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.

SPICY CASHEW CHICKEN

Steps:

• Bring 1.5 tbsps. of olive heat to high heat in a skillet or frying pan.
• Toss in the veggies and cook until tender. Remove and set aside in a bowl.
• Throw in the cashews into the same skillet and toss to toast them a little bit. Remove and add to the veggies.
• Add another 1.5 tbsp. of olive oil and bring to high heat. Saute the chicken cubes until they are brown in color and fully cooked.
• Pour in the cashew chicken sauce mixture and cook together for 1 minute. Return the veggies and cashew to the skillet and mix together with the chicken and sauce to coat well.
• Cover and allow them to cook together for 2-3 minutes. If you are adding the scallions or green onions, you can do so now. Toss together and remove from the heat to serve.

SWEET & SPICY CASHEW CHICKEN

Steps:

• Combine sauce ingredients in a bowl and set aside.
• In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
• Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
• Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
• Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
• Add snow peas and sauce, cooking until sauce comes to a boil.
• Add cashews and sprinkle with sesame seeds.
• Serve immediately, over rice if you'd like-- YUM!

SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
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