CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
CASHEW CHICKEN CASSEROLE
This is unique and fast because you do not have to cook the macaroni first! Prep time does not include overnight refrigeration. If you do not have time, just omit the overnight refigeration. I have done that in the past with no problems.
Provided by Kristen in Chicago
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a greased 13 x 9-inch baking pan, layer the first seven ingredients in the order listed.
- In a bowl, combine the soups, milk and broth.
- Pour over water chestnuts.
- Cover and refrigerate overnight.
- Toss butter and cracker crumbs; sprinkle over casserole.
- Top with cashews.
- Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until macaroni is tender.
CASHEW CHICKEN CASSEROLE
This is a mildly seasoned casserole that my kids really liked. Would be easy to charge it up with some exotic seasonings.
Provided by ratherbeswimmin
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add in all ingredients except the cashews; mix well to combine.
- Pour mixture into a greased shallow 1 1/2 quart casserole dish.
- Cover and bake at 375 degrees for 45-55 minutes or until rice is tender and chicken is not pink.
- Stir in 3/4 cup of cashews.
- Sprinkle remaining cashews on top of casserole.
- Serve warm.
CHRISTY'S CASHEW CHICKEN CASSEROLE
A great cook, by the name of Terrie Hoelscher shared a similar recipe on JAP. I used hers as a base and tweaked it. This is an amazing casserole. Enjoy!
Provided by Christy Lowrance
Categories Casseroles
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350.
- 2. In a large skillet, saute celery and onion in butter until tender and translucent.
- 3. Add remaining ingredients (except rice) and simmer on low for about 15 minutes.
- 4. Pour in 13x9 pan. Sprinkle with a handful of chow mein noodles and cashews and bake for 40 minutes.
- 5. Prepare rice according to package.
- 6. Let casserole cool down for about 10 minutes and serve over rice.
CASHEW CHICKEN CASSEROLE
Creamy, ricey yumminess. This recipe comes from the Junior League of the Ozarks cookbook, Sassafras. It's very quick to put together.
Provided by Lalaflutist
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a large saucepan, saute celery and onion in butter until tender.
- Stir in soup and chicken broth.
- Simmer 5 minutes.
- Add chicken and soy sauce.
- Cook over low heat 5 minutes.
- Stir in rice.
- Spoon into a 9x13 inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes.
- Sprinkle noodles and nuts on top and brown in oven.
CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN-CASHEW CASSEROLE
Skip pricey Chinese takeout. Instead, pull together this casserole version of cashew chicken, with crunchy chow mein noodles, nuts and water chestnuts, in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In 10- or 9-inch glass pie plate, arrange chicken, thickest parts to outside edges (sides of chicken will touch). Cover plate with microwavable plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or or until juice of chicken is clear when center of thickest part is cut (170°F). Let stand 5 minutes. Cool slightly; cut into desired size of pieces.
- Meanwhile, heat oven to 350°F. Spray 3-quart casserole with cooking spray. Separate cans from chow mein mix. Drain large can of vegetables. In bottom of casserole, place 1 1/2 cups of the chow mein noodles. In large bowl, stir together both cans of chow mein mix, the pea pods, soup, water chestnuts, soy sauce and 3/4 cup of the cashews.
- Stir chicken into chow mein mixture. Spoon over chow mein noodles in casserole.
- Cover with foil; bake about 1 hour or until hot. In small bowl, mix remaining 1 1/2 cups noodles and 1/4 cup cashews; sprinkle over casserole. Bake uncovered 5 minutes longer.
Nutrition Facts : Calories 515, Carbohydrate 37 g, Cholesterol 75 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1590 mg
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3.7/5 (3)Total Time 1 hrCategory Healthy Chicken Casserole RecipesCalories 340 per serving
- Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
- For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
- Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.
- Spoon chicken-rice mixture into the prepared baking dish. Cover with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle chow-mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.
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