Monday, June 05, 2006
Let your chicken go nuts
Cashews make a wonderful snack. They are a good source of vitamins and minerals, such as iron, magnesium, and zinc as well as a protein. And while they do contain fat, they are lower in fat than other tree nuts and have no cholesterol. But cashews can be more than a great snack. When paired with chicken, cashews add flavor and crunch to mealtime.
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Chicken Cashew Salad
2 cups seashell pasta
1/4 cup packed brown sugar
1 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
Cook pasta according to package directions until al dente; drain and rinse with cold water. In a large bowl, combine brown sugar, salad dressing, lemon juice and vinegar. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving. Makes 6 servings.
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Cashew Chicken
3 tablespoons canola or vegetable oil
2 boneless chicken breast halves, cut into bite-sized pieces
1/2 teaspoon ground black pepper
3 cups chicken broth
2 tablespoons soy sauce
1 cup chopped celery
1 8-ounce can bamboo shoots, drained and diced
1 8-ounce can water chestnuts, drained and diced
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
Heat oil in a large skillet over medium-high heat. Sauté chicken until golden, then season with pepper. Add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
In a small bowl, whisk cornstarch and water together; blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve. Makes 6 servings.
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Pantry Pointers
To toast cashews, preheat the oven to 350 degrees. Place cashews on an ungreased baking sheet and toast until the nuts become golden brown, about 5 to 10 minutes, shaking the baking sheet occasionally. Another method is to place cashews in a large, dry skillet over medium-high heat and toast until golden brown, about 5 minutes, shaking the pan occasionally.
To easily chop cashews, place them on a cutting board and chop them by moving the knife with a rocking motion. When chopping cashews in a food processor, be careful not to process too long or the nuts with turn into a paste.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com