Best Chile Cashews Recipes

CHILE-LIME CASHEWS

Steps:

• Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 makrut lime leaves cut into 1/4" slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

FRIED CASHEWS WITH LIME ZEST AND CHILE

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

CHILE CASHEWS

Steps:

• Preheat oven to 350°F and line a baking sheet with aluminum foil for easy cleanup later.
• Combine oil, chili powder, cumin, red pepper flakes, and sugar with a whisk.
• Stir in cashews and coat evenly.
• Spread in a single layer on baking sheet and cook for 8-10 minutes.
• Remove and let cool for 15 minutes.
• Transfer to a bowl and serve.

CHILE CHICKEN WITH CASHEWS

Steps:

• Cut the chicken into 1/2-inch cubes and place in a bowl.
• Combine the 2 T soy sauce, 1 1/2 T rice wine or sake, 1 tsp sesame oil, ginger and 1 tsp cornstarch and add to the chicken, tossing chicken cubes to coat.
• Cover with plastic wrap and let chicken marinate for 30 minutes.
• Heat a wok or large skillet and add 2 1/2 tablespoons of the peanut oil, heat until very hot and add the chicken Cook over high heat until the chicken cubes become opaque and are cooked, about 3-4 minutes.
• Remove with a slotted spoon to a plate; wipe out the pan.
• Reheat the pan, add the remaining 2 tablespoons of oil, heat, and add the scallions, garlic and hot chile paste; stir-fry briefly, about 15 seconds, then add the water chestnuts and stir-fry over high heat for about 1 1/2 minutes to heat them through.
• Mix the chicken broth through cornstarch together and add to the pan, cook, stirring continuously to prevent lumps, until thickened.
• Return the cooked chicken and add the cashews.
• Toss lightly to coat and heat through.
• Scoop everything onto a platter and serve with a vegetable and steamed rice.