428 chicken nut recipes

Many versions of Cashew Chicken are sickly sweet and goopy salty with dried out chicken. Not this one, a brine marinade keeps the cubes of chicken juicy with crunchy cashews in every bite! All prepared in one skillet for easy cleanup.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Slow cooker tangy chicken simmered in a sweet pineapple-orange and ketchup sauce with warm spices. A dump-and-go crockpot dinner served over fluffy couscous. Set it and forget it.

Stir-fried chicken and chow mein noodles with mushrooms, snow peas, carrots, and ginger in a savory soy-oyster sauce, topped with crunchy peanuts. Ready in 25 minutes.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.

It's easy, tasty and satisfying. A perfect dinner on a busy week day. No need to order takeout. This homemade version will definitely beat any takeouts, and much better for you.

Deep-fried chicken chunks in a water chestnut flour batter, tossed with crispy peanuts and scallions in a fiery sauce of chili-garlic paste, dark soy, red vinegar, and sesame oil. Authentic Chinese restaurant-style kung pao.

This tasty chicken cabbage salad is very easy to make, and packed with flavour. Enjoy!

Used snow peas, mushrooms and red peppers for the veggies, and didn't add any cashews. It still came out delicious.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Authentic Thai street-style pad thai with chewy rice noodles, shrimp, tamarind, and fish sauce. Quick wok-tossed noodles with cashews and lime in 20 minutes.

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

Szechwan White Cut Chicken with Spicy Peanut Sauce recipe