SLOW-COOKER SESAME CHICKEN WITH CASHEWS
This better-than-takeout sesame chicken has a flavor-packed sweet and slightly spicy sauce, fresh broccoli and roasted cashews for added crunch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 4
Number Of Ingredients 15
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In medium bowl, mix 1/4 cup chicken broth, the honey, 2 tablespoons of the soy sauce, the rice vinegar, sesame oil, gingerroot, garlic and red pepper. Add chicken and mix to coat; transfer to slow cooker.
- Cover; cook on Low heat setting 2 to 2 1/2 hours or until chicken is no longer pink. In small bowl, mix cornstarch and remaining 2 tablespoons chicken broth; stir into slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly around edges and starting to thicken.
- Add remaining 2 tablespoons soy sauce and the broccoli to slow cooker, mixing to coat broccoli with sauce mixture; cover and continue cooking 10 to 15 minutes or until broccoli is crisp-tender. Stir in cashews. Before serving, sprinkle with sesame seed, and garnish with sliced green onions. Serve with cooked white rice.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 135 mg, Fat 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 20 g, TransFat 0 g
SESAME-GINGER CHICKEN NOODLE SOUP
This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.
Provided by Sue Li
Categories soups and stews, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
- Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
- Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
- Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
- Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams
SESAME CHICKEN WITH CASHEWS AND DATES
Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don't have a wok or a 12-inch skillet, you might want to cook this in two batches in a smaller pan. That will ensure a nice, browned crust on the meat. And if you want to substitute chicken breasts, stir-fry them for only 2 minutes in Step 2 before adding the rice wine.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, poultry, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper while you heat a 12-inch skillet or wok over high heat until it's very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.
- Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.
- Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 40 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 568 milligrams, Sugar 12 grams, TransFat 0 grams
SESAME CASHEW CHICKEN SOUP
All the flavors of Cashew Chicken, but in a soup. This is a dense soup - if you prefer more broth, you may want to add an additional can of chicken broth and increase water to 5 1/2 C. Adjusted from Cashew Chicken recipe #11669.
Provided by Nonei
Categories Chicken
Time 40m
Yield 1 large pot of soup, 8 serving(s)
Number Of Ingredients 21
Steps:
- Combine ketchup, soy sauce, Worcestershire sauce, 3T sugar, sesame oil, cayenne pepper, chicken broth, water, and rice in a large pot and bring to a boil, reduce to simmering.
- While the rice is cooking, chop and prepare the rest of the ingredients.
- Place the cornstarch, 1/2 tsp sugar, and salt in a 1 gallon ziplock bag or large bowl. Add the chicken and shake or stir until the chicken is thoroughly coated.
- Place olive oil in a large preheated frying pan over medium heat. Add chicken, ginger, garlic, and onion, and stir fry until chicken is browned and onion is soft.
- Empty chicken mixture into simmering broth. Add Carrots and any other "hard vegetables" (green peppers, potatoes, etc) and continue to simmer for 10 minutes.
- Stir in pea pods and any softer vegetables (like summer squash) and cook another 5 minutes.
- The broth will become slightly thick and glossy from the cornstarch.
- Cashews may be stirred in just before serving or added to individual bowls as garnishment.
Nutrition Facts : Calories 407.5, Fat 23.7, SaturatedFat 4.6, Cholesterol 23.2, Sodium 598.3, Carbohydrate 35.7, Fiber 2.4, Sugar 10.7, Protein 16.1
CASHEW CHICKEN WITH NOODLES
I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.
Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
SPICY CASHEW CHICKEN SOUP (PALEO)
Make and share this Spicy Cashew Chicken Soup (Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- - Over medium heat in a soup pot, heat the olive oil and sesame oil.
- - Once oil is hot, add the onion, garlic, ginger, red pepper flakes, and mushrooms. You made need a bit more oil, add if necessary.
- - Cook until onions are soft and mushrooms cook down and get some color (5-10 mins).
- - Add in the cooked, shredded chicken. Cook until chicken gets heated through (5 mins).
- - Add in 4 cups of stock and bring to a boil.
- - Once boiling, add zucchini and bok choy or kale. Let this come up to a boil, then turn the heat down to simmer.
- - Let the mixture simmer for about 15 minutes or until the veggies are tender.
- - In a seperate bowl, mix 1 cup of hot water with the cashew butter and add that mixture to your soup. Make sure you mix the cashew butter and water very well before adding to the pot to ensure all the cashew butter makes it into the soup.
- - Serve and garnish with chopped cashews and red pepper flakes.
- If you want more liquid to your soup, feel free to add more water or stock to your liking.
Nutrition Facts : Calories 271.7, Fat 13.8, SaturatedFat 2.9, Cholesterol 48.4, Sodium 399.6, Carbohydrate 13.9, Fiber 1.4, Sugar 6.6, Protein 23
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