Best Chile Chicken With Cashews 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

CHICKEN CASHEW CHILI

Chicken Cashew Chili image

Make and share this Chicken Cashew Chili recipe from Food.com.

Provided by Tonkcats

Categories Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 ancho chilies, dried
1/4 cup cashews
1 1/2 cups chicken stock
2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 1/2 tablespoons cumin powder
1 teaspoon chili powder
1 teaspoon salt
3 chicken breasts, cubed
1/4 cup cilantro, chopped
28 ounces canned tomatoes
1/2 cup cashews
1/2 ounce bittersweet chocolate
1 cup kidney bean, drained

Steps:

Chile Puree:.
Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles.
Place chiles in a blender with cashews and chicken stock.
Puree until smooth.
Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes.
Cover and simmer for 45 minutes.
Add cashews, chocolate and beans.
Stir until chocolate melts.
Serve NOTES : F or spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.

Nutrition Facts : Calories 575.3, Fat 32.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1404.2, Carbohydrate 40.3, Fiber 9, Sugar 10.3, Protein 36.3

CHEF JOHN'S CASHEW CHICKEN

Chef John's Cashew Chicken image

This is a fantastic way to use up some leftover grilled chicken breasts. This will work with any kind of cooked chicken, but leftover grilled chicken has that little bit of smokiness that adds something special to this quick recipe. Serve over hot cooked rice.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 30m

Yield 2

Number Of Ingredients 16

Ingredients

2 grilled skinless, boneless chicken breasts, cut into 1-inch pieces
1 pinch salt and ground black pepper to taste
1 tablespoon cornstarch
½ cup cold water
1 lemon, juiced
1 ½ tablespoons rice vinegar
1 tablespoon ketchup
1 tablespoon soy sauce, or more to taste
1 tablespoon packed brown sugar
2 teaspoons Asian chile pepper sauce (such as sambal oelek)
2 tablespoons vegetable oil
1 fresh hot red chile pepper, sliced
6 thin slices fresh ginger root
½ cup dry-roasted cashews
2 cloves garlic, sliced
¼ cup chopped cilantro

Steps:

Season chicken cubes with salt and black pepper.
Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

Nutrition Facts : Calories 539 calories, Carbohydrate 30.4 g, Cholesterol 73.1 mg, Fat 32.9 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 5.8 g, Sodium 828.8 mg, Sugar 12.1 g

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