cashews Archives - Cooking Classy

Cashew Chicken

Jaclyn — Fri, 08 Sep 2017 14:24:01 +0000

Cashew Chicken is a Chinese takeout classic that's sure to satisfy those take-out craving! Chicken pieces, fresh veggies and crunch cashews are coated with an addictive sauce. It has a nice blend of textures and it's a rich in protein.

The Sauce Makes This the Best Cashew Chicken!

This sauce in this recipe has that perfect blend of Asian flavors. It's lightly sweet, lightly sour and it's the perfect addition to chicken.

And I made sure there was plenty of sauce, because stir fries are always best with extra sauce!

And the blend of textures here keeps it interesting. You'll love those crunchy cashews and tender, ever so lightly crisp veggies.

Then when you serve it over soft and fluffy rice it's a match meant to be! Or add one more veggie and serve it over cauliflower rice instead, love that stuff!

Ingredients You'll Need for This Recipe

Chicken breasts
Cornstarch
Olive oil
Low sodium chicken broth
Hoisin sauce
Soy sauce
Rice vinegar
Honey
Sesame oil
Fresh ginger
Fresh veggies - broccoli, bell pepper, garlic, green onions
Unsalted cashews

How to Make Cashew Chicken

Toss chicken with 1 Tbsp cornstarch then cook half and time in skillet, transfer.
In a bowl whisk chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil and remaining 2 tsp cornstarch until well blended.
Saute green onions, garlic, ginger, broccoli and bell pepper.
Pour in sauce mixture and cook until thickened.
Stir in cooked chicken, veggies and cashews. Serve over rice with green onions and sesame seeds.

No More Boring Chicken

If you cook with chicken as much as I do then hopefully you'll appreciate this recipe as much as I do. Chicken can seem drab sometimes if you are eating it day after day after day but this really brightens things up.

The Vegetable Addition

This actually used to only take about 25 minutes to make but I've updated the recipe to include veggies, so now you've got 5 more minutes prep and a few more minutes for cooking but it's worth it!

More color, more flavor, more nutrition and ready in 35 minutes!

More Asian Recipes You Might Like

Cashew Chicken

This Cashew Chicken is a Chinese takeout classic that's sure to please! Delicious flavors and lots of veggies!

1 1/2 lbs boneless skinless chicken breasts, (diced into 1-inch pieces)
1 Tbsp + 2 tsp cornstarch, (divided)
2 1/2 Tbsp olive oil, (divided)
Salt and white or black pepper
6 Tbsp low-sodium chicken broth or water, (then more as needed)
3 1/2 Tbsp hoisin sauce
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
1 Tbsp honey
1/2 tsp sesame oil
4 green onions, (chopped, plus more for serving if desired)
4 cloves garlic, ( minced)
1 Tbsp finely grated, (peeled fresh ginger)
2 cups diced broccoli florets ((small pieces))
1 medium bell pepper, (chopped)
3/4 cup unsalted cashews, (roughly chopped)
Sesame seeds, (for serving (optional))

In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1/2 Tbsp oil over medium-high heat.
Once oil is hot, add half of the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through, about 5 minutes.
Transfer chicken to a plate and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil and remaining 2 tsp cornstarch until well blended, set aside.
Heat remaining 1 1/2 Tbsp oil in skillet over medium heat. Add in green onions, garlic, ginger, broccoli and bell pepper and saute until veggies are tender, about 3 minutes. Transfer to a large plate.
Pour in hoisin sauce mixture and cook, whisking constantly, until sauce boils and thickens (don't let it reduce it will be too salty, just cook long enough to thicken). Thin with 1 - 2 more tablespoons of broth or water if desired.
Remove from heat, add chicken, veggies and cashews to sauce and toss to evenly coat. Serve warm with white or brown rice, cauliflower "rice" or quinoa and sprinkle with green onions and sesame seeds.
Recipe has been updated to include broccoli and bell pepper. Originally shared Jan. 2014.

Main Course

Chinese

Cashew Chicken

Thai Chicken Salad with Orange Peanut Dressing

Jaclyn — Sun, 08 Feb 2015 00:40:56 +0000

Thai Chicken Salad with Orange Peanut Dressing is a mind-blowing salad that will break you out of your boring lunch rut. Perfectly seasoned chicken is tossed with veggies, sesame, cilantro, and lettuce—but the real star of the show is this orange peanut salad dressing! The amazing crunch of this salad will satisfy both hunger and cravings. Try this for a lunch salad swap or paired with a Thai noodle dish.

I am all about the salads this month, can you tell? I love them lately because generally they are healthy and pretty easy to make, and they are incredibly versatile. So even if you are having a salad nearly every day for dinner you don't need to get bored of them because the options are virtually endless!

Thai Chicken Salad

Today I made this delicious salad that has a Thai flair but it's not so authentic that if you are new to Thai flavors you won't just toss it (Thai flavors can be hard for me sometimes because of the fish sauce in some of it). This one sticks with pretty basic ingredients and the dressing is amazing! You'll love all the variation in this salad with its bright flavors, creamy dressing, and all of that irresistible crunch. And the way the peanut butter and cashews pair with these specific veggies is so tasty. Cabbage or tofu could be good additions, too.

This time around I just used store-bought wonton strips to save time, but you can easily make homemade. Simply cut wonton wrappers into 1/2-inch strips then fry in 360-degree oil until golden (they'll fry up quickly). If you are really trying to keep it totally healthy or gluten free then you can omit them but I love what they offer to this salad, it's a mellow flavor but just it's an addictive one. I couldn't stop eating them straight from the bag before I finished making the salad.

Caramel Cashew Cookies

Jaclyn — Thu, 17 Nov 2011 20:53:00 +0000

Caramel Cashew Cookies blend the rich and delicious flavors of caramel toffee and nutty chopped cashews in a soft, sweet cookie base. A standard brown sugar cookie dough is upgraded with processed oats to give a more nutty and satisfying cookie. Cashews are salted, toasted, and chopped before being added to the dough, and are accompanied by chopped-up toffee candies. The result is a caramel cashew cookie that is perfect for holiday cookie exchanges or a weeknight treat.

I love all the exciting ice cream flavors out there, one of them being caramel cashew ice cream. That is why I created this recipe, in honor of the caramel cashew ice cream. These cookies are amazing! You get that delectable, unmistakable caramel flavor from the toffee bits and that divine slightly salty flavor from the cashews.

Caramel Cashew Cookies

We make a lot of chocolate chip cookies around here. The classic taste is something we always crave. But this cookie recipe makes a more complex and rich cookie that will knock your socks off. You won't even miss the chocolate chips. If you want to make these cashew butter cookies even more incredible, give them the salted caramel treatment with a sprinkle of flaky sea salt before baking OR use brown butter, which will add about 8-10 minutes to your prep time but makes the cookies unstoppable.

These cookies even have a bit of hidden nutrition in from the oats (no one will notice they're there, they just make the cookie have a moist and slightly chewy texture). These cookies will be a hit at the next Thanksgiving or Christmas party, they will keep people coming back for more!

Cookie Ingredients

Butter
Brown Sugar
Eggs
Vanilla Extract
Whole Oats
Flour
Baking Powder
Baking soda
Salt
Toffee bits
Salted cashew nuts

Caramel Cashew Cookies

Deliciously tempting cookies studded with bits of caramel-y toffee and cashews!

1 cup butter (, softened)
2 cups light-brown sugar ((packed))
2 large eggs
2 tsp vanilla extract
2 1/2 cups whole oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/3 cups toffee bits
1 1/2 cups toasted (, salted cashew halves, chopped into small pieces)

Preheat oven to 375 degrees. Butter a cookie sheet, set aside. In a food processor, grind oats until nearly flour, about 1 minutes. Pour ground oats into a mixing bowl, add all-purpose flour, baking powder, baking soda and salt. Whisk until well blended, set aside. In the bowl of an electric mixer, whip together butter and sugar until lighter and fluffy, about 3-4 minutes. Stir in eggs one at a time, add vanilla. Slowly stir in flour mixture until well combine. Mix in toffee bits and cashew pieces. Round dough into cookie balls (about the size of a heaping tablespoon). Place on greased cookie sheet and bake 9 - 11 minutes (9 for softer, 11 for crispier). Allow to cool several minutes on cookie sheet before transferring to a wire cooling rack.

Dessert

American

Caramel Cashew Cookies

That'll be mine.