CHEESECAKE FACTORY'S SPICY CASHEW CHICKEN
Cheesecake Factory's Spicy Cashew Chicken is spicy, sweet, crispy & crunchy, this dish is everything you could hope for and more in a chicken dish. Plus this recipe is straight from the Cheesecake Factory!
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 25
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.
Nutrition Facts : Calories 854 kcal, Carbohydrate 97 g, Protein 38 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 1677 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving
ASIAN STYLE CHICKEN & CASHEW CAKES
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
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
AUTHENTIC THAI CASHEW CHICKEN
I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness.
Provided by FAIRBORN
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 25.8 g, Cholesterol 71.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 34.4 g, SaturatedFat 3 g, Sodium 506.5 mg, Sugar 10 g
ASIAN CHICKEN WITH CASHEWS
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
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 CHICKEN, MANDARIN & CASHEW SALAD
Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle
Provided by Sarah Cook
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
- Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you're using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
- Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.
Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium
ASIAN STYLE CHICKEN AND CASHEW CAKES
I made this one from my Philadelphia cook book and all my guests loved it.. I have listed the chopped cashews in the dipping sauce as part of the ingredients but I didn't add them. Posting here for safe keeping as with all my moving as of late I do not have all my cookbooks and recipes that I have collected over the years.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 45m
Yield 12-15 Patties
Number Of Ingredients 17
Steps:
- Combine mince, onion, cheese, cashews, herbs, lemon rind and mix until all ingredients are well combined.
- Place 2 tablespoons of mixture in your had and roll into a ball, then press to flatten slightly into a pattie shape.
- Toss in flour to just coat and shake off excess.
- Heat oil in a large non stick fry pan.
- Cook the cakes over a medium heat for 7-10 minutes or until cooked through and golden brown.
- Drain and keep warm.
- Make Dipping Sauce:.
- Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a sauce pan.
- Cook over a medium heat about 5 min's until sugar has dissolved and sauce has thickened slightly.
- For decoration purposes you can place each chicken cake on a basil leaf on a serving platter and serve with dipping sauce.
Nutrition Facts : Calories 145.1, Fat 7.7, SaturatedFat 3.2, Cholesterol 42.9, Sodium 219.7, Carbohydrate 8.4, Fiber 0.6, Sugar 5.9, Protein 10.6
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