Asian Style Chicken Cashew Cakes Recipes

ASIAN STYLE CHICKEN AND CASHEW CAKES

Asian Style Chicken and Cashew Cakes image

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

Ingredients

500 g ground chicken
1 red onion, finely chopped
150 g Philadelphia Cream Cheese, softened
1/3 cup cashews, roasted, salted and finely chopped
1 bunch basil, chopped
1 bunch coriander, chopped
1 lemon, finely grated rind of
flour, to coat patties
oil, for a shallow fry
1/4 cup white vinegar
1/4 cup water
1/4 cup brown sugar
2 tablespoons sweet chili sauce (I added a little more, my preference)
2 teaspoons fish sauce
1 tablespoon chopped cashews, extra (I left this out)
1 birds eye chili, chopped finely (add as many or as few seeds as you like)
15 basil leaves, extra to serve (optional)

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

LEMON CASHEW CHICKEN STIR-FRY

Lemon Cashew Chicken Stir-Fry image

Make and share this Lemon Cashew Chicken Stir-Fry recipe from Food.com.

Provided by ImPat

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon peanut oil
1 lb chicken tenders (cut into 1 1/2inch pieces)
1/2 cup mushroom (sliced)
1/4 cup green onion (sliced)
2 garlic cloves (minced)
1 cup carrot (matchstick size strips)
1/2 cup reduced-sodium fat-free chicken broth
1 -2 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon lemon peel (grated)
3 tablespoons lemon juice
1 tablespoon cornstarch
1/8 teaspoon white pepper
6 ounces snow pea pods (frozen and thawed)
3 cups cooked rice (hot)
1/3 cup cashews (chopped)

Steps:

Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
Add snow peas; cook and stir 1 minute or until heated through.
Serve over rice and sprinkle with cashews.

Nutrition Facts : Calories 298, Fat 8, SaturatedFat 1.6, Cholesterol 48.4, Sodium 152.6, Carbohydrate 35.2, Fiber 1.4, Sugar 3.2, Protein 20

ASIAN STYLE CHICKEN & CASHEW CAKES

Asian Style Chicken & Cashew Cakes image

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

Ingredients

500 g ground chicken
1 red onion, finely chopped
125 g cream cheese, softened
1/2 cup roasted salted cashews, finely chopped
1/3 cup basil, chopped
1/3 cup coriander, chopped
1 large lemon, finely grated rind of
plain flour, for rolling
oil, for shallow frying
1/4 cup white vinegar
1/4 cup water
1/4 cup brown sugar
1 tablespoon sweet chili sauce
2 teaspoons fish sauce
1 tablespoon chopped cashews, extra
1 bird's eye chili, sliced
15 basil leaves, extra

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

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