Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside.
Chop the onion and celery into small pieces.
Using a \"slapper\" food chopper, chop the cashews.
Chop the chicken into small pieces.
Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.
rying pan and saute the chicken for about 5 minutes, turning
take any time.
Chicken Marinade -- In a small
In large bowl combine chicken, cashews, pecans, celery, green onion, apple and raisins.
Blend together chutney, mayo, paprika, curry powder and lime juice.
Season to taste with cayenne and garlic salt Chile.
Flute cantelopes and fill with salad.
tablespoon soy sauce, and chicken in a medium bowl; toss
Reserve 2 tablespoons of orange juice.
Mix with soy sauce. Set aside.
Heat 2 tablespoons of oil.
Add chicken, cashews and garlic.
Cook 2 minutes on hot heat.
Remove chicken and cashews. Heat remaining oil in the same pan.
Add onion and snow peas. Stir-fry 3 minutes.
Put chicken and cashews back in pan.
Stir in sauce.
Cook long enough to coat with sauce.
Add mandarin oranges. Heat through.
Serve over rice.
Drain oranges, reserving 2 tablespoons syrup.
Blend syrup with stir-fry sauce.
Heat 2 tablespoons oil in wok or skillet (high heat).
Add chicken, cashews and garlic; stir-fry for 3 minutes.
Remove from pan.
Heat remaining oil in same pan.
Add onion and snow peas.
Stir-fry for 3 minutes and then add chicken, cashews and stir-fry sauce mixture.
Cook and stir to coat all ingredients.
Remove from heat and stir in oranges.
Serve on rice.
eppers, add combined with the chicken. Stir-fry for two minutes
Combine the chicken, cashews, grapes, and celery in a bowl.
In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended.
Add the dressing to the chicken mixture and toss lightly.
Refrigerate at least 2 hours before serving.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Saute mushrooms in butter until brown.
Remove from pan and set aside.
Saute celery and onions (add more butter if necessary).
Combine mushrooms, celery, onions, chicken, cashews, 2/3 of the can of noodles, soup and water together in casserole dish.
Top with the other 1/3 can of noodles.
Bake uncovered at 350 degrees for 30 minutes.
aked crust.
Top with chicken, cashews, chopped cilantro and cheese.
Drain mandarin oranges; reserve 2 tablespoons syrup.
Blend reserved syrup and stir-fry sauce.
Heat 2 tablespoons oil in a wok or large skillet over high heat.
Add chicken, cashews and garlic.
Stir-fry 3 minutes; remove.
Heat remaining oil in same pan.
Add onion and snow peas; stir-fry 3 minutes.
Add chicken mixture and stir-fry sauce mixture to onion-snow peas mixture; cook and stir to coat all ingredients with sauce.
Remove from heat; stir in oranges.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Reserving 2 tablespoons syrup, drain mandarin oranges.
Blend remaining syrup with fry sauce.
Heat oil in wok over high heat. Add chicken, cashews and garlic.
Stir-fry one minute.
Add onion and snow peas; cook to coat with sauce.
Remove from heat and stir in oranges.
Makes 4 servings.
Reserve 3 tablespoons pineapple and mix with onion.
Combine chicken, cashews, pineapple and cucumber.
Combine mayonnaise, chutney and salt.
Now combine all together and chill.
ntil blended. Stir in the chicken, beans, and chilies.
Place