Best Sesame Cashew Chicken Soup Recipes

SLOW-COOKER SESAME CHICKEN WITH CASHEWS

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.

SESAME CASHEW CHICKEN SOUP

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.

SESAME CHICKEN WITH CASHEWS AND DATES

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.

SPICY CASHEW CHICKEN SOUP (PALEO)

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.