Chicken In Lemon Ghee With Garlic And Cashews Recipes

CHICKEN IN LEMON-GHEE WITH GARLIC AND CASHEWS

Steps:

• Thoroughly mix all the Marinade ingredients with the chicken in a large mixing bowl.
• Cover and set aside in the refrigerator for at least three hours.
• Preheat oven to 350º F GARLIC In a small baking tray, mix the garlic with salt, ground cayenne pepper and black pepper and approximately 1 teaspoon of canola oil.
• Place garlic tray in oven.
• Mix the garlic after 4 or 5 minutes and place back in oven for an additional 4 minutes.
• Since all ovens vary in temperature, keep checking through oven window to make sure the garlic isn't burning.
• CASHEWS In a small baking tray, place cashews in a single pile.
• Place tray in oven.
• Mix the cashews after 4 or 5 minutes and place back in oven for an additional 4 or 5 minutes.
• Keep checking through the oven window to make sure the cashews aren't burning.
• Mix the roasted garlic and cashews and set aside.
• Heat the 2 tablespoons ghee in a heavy, small pot.
• Add 2 tablespoons of fresh lemon juice and immediately reduce heat to low.
• Grill the marinated chicken.
• Once the chicken is cooked through, but while it is still on the grill, glaze both sides of the chicken with the ghee-lemon dressing.
• Serve the garlic-cashew mixture over freshly grilled marinated chicken breasts.

BROCCOLI LEMON CHICKEN WITH CASHEWS

Steps:

• Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
• Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.

LEMON CASHEW CHICKEN STIR-FRY

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.