Cajun Chicken Stir Fry Food

CAJUN SPICED CHICKEN WITH QUINOA

Steps:

• Melt the coconut oil in a wok or large frying pan over a medium-high heat. Add the peppers and stir-fry for 2-3 mins or until they start to soften.
• Increase the heat to high and add the chicken along with the Cajun seasoning. Fry for 3-4 mins more or until the chicken is cooked. (Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits.)
• Microwave your quinoa following pack instructions. Stir the remaining ingredients through the quinoa, then pile onto a plate and top with the chicken and pepper mix.

CAJUN STIR-FRY

Steps:

• In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender., Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.

LEMON CAJUN STIR FRY

Steps:

• Coat chicken strips with seasoning.
• Heat 1/2 peanut oil in wok and stir fry chicken in batches till browned and cooked through, remove from wok.
• Heat remaining oil in wok and stirfry onion, halfway through cooking add capsicum and remove all vegetables from wok.
• Sauce:Mix ingredients together, add to wok and heat till thickened.
• Add chicken and vegetables,tossing till coated well with sauce and heated through.

CAJUN CHICKEN STEW

Steps:

• Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight. Add salt last minute if marinated) Make a dark roux- In a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat.
• Add the flour.
• With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. Start over).
• Carefully add the onions, celery and Bell pepper.
• Stir constantly for 60 seconds.
• Add Garlic, stir to mix, and add the chicken.
• Stir to coat the chicken with the roux mixture.
• CAREFULLY and slowly, add the chicken stock.
• Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended.
• Cover the chicken with water, bring to a boil.
• Place the lid on the pot, reduce heat and simmer for 45-50 minutes.
• Stir occasionally, Sauce should be thickened.
• Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.
• Serve over hot white rice.
• Hint: For saving leftovers, store the rice and the sauce in seperate containers.
• This prevents the rice from getting soggy.

CAJUN STIR-FRY

Steps:

• In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender.
• Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.