Best 10 Apricot Cashew Chicken Recipes

APRICOT-CASHEW CHICKEN RICE BOWL

Steps:

• Cook rice according to package instructions

QUICK APRICOT CHICKEN

Steps:

• In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.

CASHEW CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

MOROCCAN APRICOT CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

CASHEW CHICKEN

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.

APRICOT CHICKEN WITH CASHEWS

Steps:

• In a large bowl, combine the first seven ingredients.
• Add chicken and toss to coat.
• Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
• Add green pepper and cashews.
• Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once.
• Let stand for 3 minutes.
• Serve with rice.
• Editor's Note: This recipe was tested in a 1,100-watt microwave.

APRICOT CHICKEN

Steps:

• In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.

FANTASTIC APRICOT COLD CHICKEN

Steps:

• Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil
• Set aside to cool
• Combine apricot mixture with chicken, orange, grapes, cashew pieces, parsley, coriander/cilantro pepper, salt, and crushed red pepper in a large bowl, cover and chill 1 to 2 hours
• Spoon chicken mixture onto a lettuce lined platter to serve
• Or place on 4 salad plates and serve

APRICOT-CASHEW CORNISH HENS

Steps:

• 1. Remove giblets from the hens; reserve for other uses. Rinse the hens with cold water, and pat dry. Close cavities, and secure with wooden picks; truss. Place hens, breast side up, in a lightly greased shallow roasting pan. Sprinkle hens with paprika. Bake, uncovered, at 350° for 1 hour.
• 2. Combine the apricot reserves, orange rind, and orange juice in a small bowl; stir well. Seat aside 1/3 cup of the apricot mixture. Brush the hens with the remaining 1/3 cup apricot mixture. Bake 30 minutes or until the hens are done, basting occasionally with the apricot mixture.
• 3. Bring the broth to a boil in a medium saucepan; add rice mix. Return to a boil; cover, reduce heat, and simmer 25 minutes or until the rice is tender and the liquid is absorbed.
• 4. Melt the butter in a small skillet over medium heat,. Add cashews and saute until lightly browned, Remove cashews from the skillet with a slotted spoon. Set aside.
• 5. Add green onions to the butter in the skillet, and saute until tender. Add the green onions to the rice mixture; stir well.
• 6. Place the rice mixture on a serving platter; sprinkle with the cashews. Place the hens on top of the rice mixture. Brush with the reserved 1/3 cup apricot mixture. Enjoy!