Cashew Chicken Pizza Recipes

BARBECUE CASHEW-CHICKEN PIZZA WITH FRENCH-FRIED ONIONS

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan or 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edges of pan. Bake 8 to 12 minutes or until golden brown.
• Meanwhile, in medium bowl, mix barbecue sauce, jelly, pepper and chopped onion. Spread evenly over partially baked crust. Top with chicken, cashews, chopped cilantro and cheese.
• Bake 8 to 13 minutes longer or until cheese is melted and crust is deep golden brown.
• Sprinkle French-fried onions over pizza. Bake 2 to 3 minutes longer or until onions are golden. Garnish with cilantro sprigs.

CASHEW CHICKEN PIZZA

Steps:

• Preheat oven to 425°. Place pizza crust on a pizza pan; brush with sesame oil. In small bowl, combine hoisin sauce and chili garlic sauce; brush 1/3 cup over crust. Toss remaining mixture with chicken; sprinkle over crust. Top with 2 green onions, red pepper, carrots, cashews and cilantro. Sprinkle mozzarella over top., Bake until cheese is lightly browned, 12-15 minutes. Let stand 5 minutes; sprinkle with remaining 2 green onions.

CASHEW CHICKEN

Steps:

• In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

BARBECUE CASHEW-CHICKEN PIZZA WITH FRENCH-FRIED ONIONS

Steps:

• Heat oven to 400°F Spray 13x9-inch pan or 12-inch pizza pan with cooking spray. Unroll pizza crust dough on pan; press dough to edges of pan. Bake 7-8 minutes or until golden brown.
• Meanwhile, in medium bowl, mix barbecue sauce, jelly, pepper and chopped onion. Spread evenly over partially baked crust.
• Top with chicken, cashews, chopped cilantro and cheese.
• Bake 7-8 minutes longer or until cheese is melted and crust is deep golden brown.
• Sprinkle French-fried onions over pizza. Bake 2-3 minutes longer or until onions are golden. Garnish with cilantro sprigs.

CASHEW CHICKEN

Steps:

• In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
• Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
• In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
• Serve garnished with the scallions and cilantro.

CASHEW CHICKEN II

Steps:

• Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
• Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.