Cashew Chicken Stir Fry Food

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY

Steps:

• In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
• In a medium bowl, season the chicken with salt, pepper, and cornstarch.
• Heat a 9.5" fry pan over medium-high heat and add sesame oil.
• Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
• Remove chicken and set aside in a separate bowl.
• Add the broccoli and bell peppers, and cook for 2-3 minutes.
• Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
• Remove from heat and serve over brown rice.
• Enjoy!

CASHEW CHICKEN STIR-FRY

Steps:

• In a medium bowl, combine soy sauce, sherry, ginger, garlic and sugar.
• Add chicken mix lightly.
• Refrigerate 20 minutes.
• Remove chicken from marinade, reserving marinade mixture.
• Heat oil in skillet over medium heat.
• Add chicken; stir-fry 3 to 4 minutes or.
• until chicken turns white.
• Stir in vegetables; stir-fry 3 to 4 minutes or until tender.
• Dissolve cornstarch in reserved marinade mixture; mixing until well blended.
• Add to chicken mixture.
• Stir-fry until sauce is thickened.
• Stir in cashews.
• Serve over prepared vegetable fried rice.

THE BEST CASHEW CHICKEN STIR FRY

Steps:

• Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
• Add garlic and ginger 1/2 way through cooking chiken.
• Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
• Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
• Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.

CHICKEN-CASHEW STIR-FRY

Steps:

• Combine first 7 ingredients (through salt) in a small bowl; set aside.
• Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat.
• Add 1/2 cup green onions and onion wedges; stir-fry 1 minute.
• Add bell pepper and carrot; stir-fry 2 minutes.
• Add mushrooms and peas; stir-fry 2 minutes.
• Remove vegetable mixture from pan. Keep warm.
• Heat 1 tablespoon oil in pan over medium-high heat.
• Add chicken; stir-fry 5 minutes.
• Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick.
• Stir in 1/2 cup green onions.
• Serve with rice.

CHICKEN & CASHEW STIR-FRY

Steps:

• Heat oil in a non-stick wok or large frying pan.
• Add onion and chicken and cook for 3-4 minutes.
• Add vegetables and cook a further minute.
• Add relish, sweet chilli sauce and soy sauce and mix well.
• Add cashews and stir through. Serve with rice or noodles.

CASHEW CHICKEN

Steps:

• In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
• Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
• In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
• Serve garnished with the scallions and cilantro.

CHICKEN AND CASHEW STIR-FRY

Steps:

• Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
• Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

CASHEW CHICKEN STIR-FRY

Steps:

• In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
• Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
• Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
• Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
• Serve immediately, topped with the cashew nuts and spring onions.

CASHEW CHICKEN

Steps:

• In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
• Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
• Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

CASHEW CHICKEN STIR FRY

Steps:

• Sprinkle chicken pieces with Cajun seasoning.
• Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
• Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
• Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
• Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

CASHEW CHICKEN

Steps:

• Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. water in a small bowl; set aside.
• Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add cashews and tilt skillet toward you so that the oil pools around cashews. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Transfer cashews to a small plate and let cool, reserving oil in skillet.
• Cut chicken into 1/2"-thick slices. If any slices are longer than 2", cut in half crosswise. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Turn and cook until other side is just opaque, about 1 minute. Transfer chicken to a plate (it won't be totally cooked through; don't worry as it will finish cooking in the sauce).
• Cook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Add remaining 1 Tbsp. oil followed by garlic and ginger. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Add reserved sauce and return chicken to skillet. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes.
• Transfer chicken and vegetables to a platter. Spoon sauce over. Top with toasted cashews.

SPICY CASHEW CHICKEN STIR FRY

Steps:

• Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
• Add the garlic & ginger and cook for 30 seconds.
• Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
• Transfer to a plate.
• Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
• Return the chicken to the skillet and add the green onion.
• Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
• Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
• Stir in cashews and serve.

BROCCOLI, CHICKEN & CASHEW NUT STIR FRY

Steps:

• In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
• Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
• Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
• Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.