Ginger And Cashew Rice Recipes

CASHEW CHICKEN WITH GINGER

Cashew Chicken with Ginger image

There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. -Oma Rollison, El Cajon, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
3 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 small green pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 teaspoons grated fresh gingerroot
4 green onions, sliced
3/4 cup salted cashews
Hot cooked rice

Steps:

Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.

Nutrition Facts : Calories 349 calories, Fat 19g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 650mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CASHEW GINGER SAUCE

Cashew Ginger Sauce image

This is good on cooked rice, steamed broccoli, or baked eggplant slices. It is also a good accompaniment to curries and stuffed cabbage. I got this from Moosewood Cookbook.

Provided by Sharon123

Categories Sauces

Time 13m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

2 cups toasted cashews
1 cup water
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 tablespoon honey or 1 tablespoon sugar
7 teaspoons cider vinegar
1/2 teaspoon salt
cayenne, to taste

Steps:

Puree everything together in blender.
When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
Heat gently before serving.

Nutrition Facts : Calories 665.7, Fat 50.8, SaturatedFat 10.1, Sodium 1572.3, Carbohydrate 44.1, Fiber 3.5, Sugar 12.7, Protein 17.6

GINGER CHICKEN WITH CASHEWS

Ginger Chicken with Cashews image

Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.

Provided by Colleen

Categories World Cuisine Recipes Asian Chinese

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ cups chicken broth
½ cup soy sauce
1 tablespoon cornstarch
¾ teaspoon ground ginger
¾ teaspoon brown sugar
¼ cup cornstarch
1 ½ teaspoons ground ginger
¼ teaspoon curry powder
2 pounds skinless, boneless chicken breast meat - cut into cubes
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
3 green onions, chopped
1 bell pepper, chopped
1 teaspoon sesame seeds
½ cup cashews

Steps:

Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 14.6 g, Cholesterol 92.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 3.7 g, Sodium 1358.6 mg, Sugar 2.2 g

CASHEW RICE

Cashew Rice image

BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 cup beef or chicken broth
2 tablespoons shredded carrot
2 tablespoons finely chopped celery
1 tablespoon sliced green onion
1 teaspoon butter
Dash pepper
1/2 cup uncooked instant rice
Chopped cashews

Steps:

In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

GINGER AND CASHEW RICE

Ginger and Cashew Rice image

Make and share this Ginger and Cashew Rice recipe from Food.com.

Provided by Doreen Randal

Categories Long Grain Rice

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup long grain rice
2 cups water, hot
30 g butter
1 clove garlic, crushed
1/2 cup raw cashews, chopped
1/4 cup glace ginger, chopped
1 teaspoon lemon, rind of, grated
1/4 teaspoon cumin, ground
2 tablespoons mint, chopped

Steps:

Combine rice and water in a large shallow dish, and cook on HIGH for 15 minutes, stir occasionally.
Combine butter, garlic and nuts in a dish, cook on HIGH 2 minutes, stir occasionally.
Stir in rice and remaining ingredients, cook on HIGH for about 3 minutes or until the mixture is heated through, stir occasionally.

Nutrition Facts : Calories 647.3, Fat 28.7, SaturatedFat 11, Cholesterol 32.1, Sodium 126.1, Carbohydrate 86.4, Fiber 2.8, Sugar 1.9, Protein 12.3

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