BROCCOLI, CHICKEN & CASHEW NUT STIR FRY
These ingredients are good sources of folic acid - healthy food never tasted so good
Provided by Good Food team
Categories Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
- Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
- Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
- Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.
Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
CHICKEN LIME AND CASHEW NUT STIR-FRY
Great flavors and textures in this yummy, Asian stir-fry recipe. Vary the chilli heat according to your preference.
Provided by Daydream
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook the noodles as per the instructions on the packet, drain and set aside.
- Heat a large wok to a high heat.
- Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
- Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
- Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
- Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
- Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
- Add the vegetables and stir-fry over high heat until just tender.
- Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
- Add the soy sauces, sesame oil, the lime zest and juice.
- Heat through and correct the seasoning, adding a little more honey if desired.
- Finally, stir through the fresh coriander.
- Serve with a scattering of cashews over the top.
Nutrition Facts : Calories 734.9, Fat 40.7, SaturatedFat 8.9, Cholesterol 143.3, Sodium 844, Carbohydrate 60.5, Fiber 6, Sugar 11.1, Protein 34.9
CHICKEN IN A CASHEW NUT SAUCE
Make and share this Chicken in a Cashew Nut Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 307.2, Fat 13.9, SaturatedFat 2.4, Cholesterol 66.1, Sodium 806.5, Carbohydrate 16.3, Fiber 2.3, Sugar 7.1, Protein 30.6
CHICKEN AND CASHEW NUT CURRY
This recipe comes from Forever Summer by Nigella Lawson. Serve with a bowlful of basmati rice and some flat bread. I also think you could make most of this ahead, if you do not stir the cashews in until you reheat the chicken curry mixture. I have decreased the water a bit from the original and still wonder if it is has too much liquid.
Provided by WiGal
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
- Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
- Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
- Check the seasoning and add the beans, cooking for another 5 minutes or so.
- While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
- Ladle into bowls, sprinkling with more of the cilantro as you go.
Nutrition Facts : Calories 490.6, Fat 33.5, SaturatedFat 16.5, Cholesterol 141.5, Sodium 394.9, Carbohydrate 12.4, Fiber 2.1, Sugar 3.8, Protein 37.3
CHICKEN AND CASHEW NUT CURRY
Steps:
- Heat the oil in wide saucepan and add onions, sprinkled with a little salt, cook until softened. Add ginger, garlic, chilies, turmeric, cumin and coriander, stir for 1 minutes. Add coconut milk and stock to onion spice paste, stir well and then mix in cardamon and chicken pieces. Bring to boil, reduce heat and simmer for about 10 minutes. Check seasoning and add beans, cook for 5 minutes more. While you wait, toast cashew nuts. Just before you remove from the heat, add the nuts, sour cream and half of the coriander. Serve over rice topped with remaining coriander.
CHICKEN IN CASHEW NUT SAUCE (INDIAN)
Make and share this Chicken in Cashew Nut Sauce (Indian) recipe from Food.com.
Provided by angel.lin
Categories Curries
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 499.2, Fat 31.7, SaturatedFat 11, Cholesterol 122.6, Sodium 1214.5, Carbohydrate 17.5, Fiber 2.5, Sugar 5.7, Protein 37.1
CHICKEN & CASHEW NUT STIR-FRY
Once the chopping/slicing is done a dish that you can throw together in about ten minutes. Tastes every bit as good as the one you will find at your local Chinese Restaurant.
Provided by scimietta99
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix the marinade and add to the diced pieces of bite-size chicken. Aim to get all the pieces of a uniform size to ensure even cooking. Leave from 10 minutes to an hour.
- Mix all the ingredients for the sauce, season with black pepper and set aside. Do not add the water at this point.
- Put the wok over a high heat for 1 minute. Add the groundnut oil and chicken and cook for 3 to 4 minutes, stirring, until nearly cooked. Remove with a slotted spoon and set aside.
- Add the carrot, pepper and chilli to the wok and stir-fry for 3-4 minutes. Add the ginger, garlic and pak choi stems and stir-fry for 2-3 minutes. Add the onions and beansprouts and stir-fry for 2 minutes.
- Return the chicken to the pan, along with the pak choi leaves. Stir-fry for 1 minute, add the sauce and stir-fry for 1-2 minutes, until the sauce has thickened. At this point you will probably need to add a small amount of water to get the right consistency. Stir in the cashews and serve with cooked noodles.
Nutrition Facts : Calories 599.2, Fat 23.4, SaturatedFat 4.6, Cholesterol 107.2, Sodium 849.8, Carbohydrate 55.6, Fiber 5.2, Sugar 8.2, Protein 41.1
CHICKEN AND CASHEW NUT CURRY
Make and share this Chicken and Cashew Nut Curry recipe from Food.com.
Provided by Doreen Randal
Categories Chicken Thigh & Leg
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter and oil in a large frying pan and the chicken pieces.
- Turn them to prevent them from sticking to the pan and brown the pieces well.
- Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
- Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil.
- Simmer 10 minutes.
- Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
- take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
- Add to the pan with the remaining whole cashews.
- Season with salt and pepper.
- If wished, finish with yoghurt and garnish with fresh coriander just before serving.
- Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
THAI CASHEW NUT CHICKEN
I got this recipe off the net. If some of you don't know, Thai Cashew Nut Chicken is similar to the Chinese version except this dish has some spice and heat to it.
Provided by Iron Woman
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roast the cashews at 300 degrees until golden brown.
- In a wok, over medium heat, saute the garlic and chilies until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic.
- Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook.
- Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside.
- Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water).
- Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.
- Garnish with green onions. If you enjoy vegetables with this, just add onions and carrots with step #3. Also if you want more heat, just add more black pepper.
- Serve with steamed white rice.
Nutrition Facts : Calories 287.3, Fat 18.5, SaturatedFat 4.6, Cholesterol 52.1, Sodium 768.4, Carbohydrate 12.9, Fiber 0.7, Sugar 5.6, Protein 16.3
CROCODILE OR CHICKEN SKEWERS WITH CASHEW NUT SATAY
Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles.
Provided by KateL
Categories Chicken Breast
Time 36m
Yield 2-6 serving(s)
Number Of Ingredients 15
Steps:
- Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
- Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
- Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
- To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
- Simmer very gently for five minutes.
- Preheat a barbecue, grill or griddle pan until very hot.
- Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
- Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
- Serve the skewers with the hot satay sauce for dipping.
CASHEW NUT AND GINGER CHICKEN
Creamy, fruity and spicy so easy chicken dish that will impress guests, play around with amount of chillies you wish to use.
Provided by lindseylcw
Categories Curries
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry chicken in hot oil until golden.
- Put onion, chilli, ginger and garlic into blender, add water if required and blend.
- Fry this mix in pan used for chicken for 3 minutes.
- Add nuts and spices stir well and fry until golden.
- Add stock, apples, cream and chicken and simmer for 25 minutes.
- Serve with basmati rice and finely chopped tomato and raw onion.
Nutrition Facts : Calories 621.6, Fat 39.5, SaturatedFat 10.7, Cholesterol 115.2, Sodium 190.1, Carbohydrate 31.5, Fiber 4.7, Sugar 15.5, Protein 38.3
MURG MUMTAZ (INDIAN CHICKEN CURRY WITH MILD CASHEW NUT CURRY)
A rich and creamy gravy which can be served with pilaf or any Indian bread. Preparation time includes the time required for the chicken to marinate. NOTE: According to the original recipe, the cream is to be added to the gravy before pouring it onto the chicken. But since the chicken still needs to cook a bit more after adding the gravy, I add it at the end to prevent the cream from curdling.
Provided by Galley Devil
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
- Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
- Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Keep aside for another 30 minutes.
- To prepare the chicken, roast it in a preheated oven till almost done. Cover the baking dish with aluminum foil, removing it only during the last 10 minutes of baking.
- To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
- Drain and grind together to a smooth paste.
- Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
- Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
- In a separate saucepan, heat a little oil and add chicken, cumin and coriander powders and a little water (to help with the mixing). Saute for about 5 minutes.
- Pour in the gravy and mix well.
- Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
- Garnish with cardamom powder, saffron, cheese and chopped corriander.
- Serve hot.
Nutrition Facts : Calories 1115.7, Fat 84.2, SaturatedFat 30, Cholesterol 244.5, Sodium 564.8, Carbohydrate 35.4, Fiber 4, Sugar 12.1, Protein 57.5
CASHEW NUT BUTTER CHICKEN
One of my favourite recipes, I often make this if we're having guests. From 'Super Food Ideas' magazine.
Provided by Marli
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt ghee or butter, in a large pan over medium heat.
- Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
- Stir in curry paste, coriander, and nutmeg.
- Cook for 2 min, or until fragrant.
- Add chicken and cook for 5 mins, or until chicken is browned.
- Add cashwes, cream, and coconut milk.
- Bring to the boil.
- Reduce heat.
- Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
- Serve with rice.
Nutrition Facts : Calories 888.1, Fat 75.4, SaturatedFat 34.8, Cholesterol 262.1, Sodium 257.2, Carbohydrate 14.7, Fiber 2.6, Sugar 3.3, Protein 40.1
CASHEW NUT CHICKEN
Make and share this Cashew Nut Chicken recipe from Food.com.
Provided by tasha.x3
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the boned chicken breasts lengthwise into 1/2" strips, then cut the strips crosswise to make 1/2" squares.
- Place the diced chicken in a bowl and marinate with egg white, cornstarch and soy sauce. Let stand for at least 30 minutes.
- Fry cashew nuts on medium low heat, until they are lightly brown. Be careful not to let them burn.
- Stir-fry diced chicken briskly in oil, for about 1 minute (300 degrees). Remove the chicken and drain off oil from frying pan.
- Heat tablespoon oil to fry ginger, red pepper and green onion; add chicken, stir quickly. Next add the seasoning sauce, stir until thickened and heated thoroughly; turn off heat. Add the cashew nut mix just before serving.
Nutrition Facts : Calories 932.4, Fat 76.8, SaturatedFat 13.3, Cholesterol 145.3, Sodium 824.1, Carbohydrate 7.1, Fiber 0.6, Sugar 2.7, Protein 49.6
CHICKEN IN CASHEW NUT SAUCE RECIPE
Provided by รก-2421
Number Of Ingredients 16
Steps:
- Cut onions in quarters, place in a food processor for about 1 minute. Add tomato paste, cashew nuts, garam masala, chili powder, lemon juice, tumeric, salt and yogurt to the processed onions. Process the spiced onion mixture for a further 1-2 minutes. In a heavy pan, heat the oil, lower the heat to medium and pour in the spice mixture. Fry for 2 minutes, lowering the heat more if necessary. When the mixture is lightly cooked, add half the chopped fresh coriander, the raisins and the chicken cubes to stir-fry for a further minute. Add mushrooms, pour in the water and bring to a simmer. Cover pan and cook over low heat for about 10 minutes. After this time, check the chicken is cooked through and sauce is thick. Cook longer if necessary. Pour into a serving bowl and garnish with coriander and serve. Tip: Cut chicken into small, even size cubes fir quick and even cooking.
CHICKEN IN CASHEW NUT SAUCE
Steps:
- Process onions, 1 minute. Add tomato puree, cashew nuts, garam masala,garlic, lemon juice, tumeric, salt & yogurt. Process 1-1.5 minutes In saucepan, heat the oil, lower heat to medium and pour in the spice mixture. Fry for about 2 minutes, lowering the heat if necessary. Add cilantro, sultanas and chicken, stir fry to 1 minute. Add mushrooms, water, bring to simmer. Cover and cook over low heat for 10 minutes until chicken cooked through and sauce thick.
CASHEW NUT CHICKEN
Make and share this Cashew Nut Chicken recipe from Food.com.
Provided by William Uncle Bill
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 2611.6, Fat 223.5, SaturatedFat 40.7, Cholesterol 34.2, Sodium 3200.7, Carbohydrate 119.1, Fiber 17.5, Sugar 14.8, Protein 60.1
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