CASHEW CHICKEN AND RED PEPPER STIR FRY
In less than 30 minutes you can have a great chicken stir-fry dinner with this simple and quick recipe.
Provided by Lana Stuart
Categories Main Dishes
Time 25m
Number Of Ingredients 12
Steps:
- Prep all ingredients before starting to cook.
- In a small bowl, combine 1 teaspoon of the cornstarch with 1 tablespoon of the soy sauce, the rice wine vinegar, sugar, and hot pepper sauce. Set aside for now.
- Toss the remaining cornstarch and soy sauce with the chicken in a large bowl.
- Heat a large non-stick skillet over medium-high heat. Add the cashews and cook, stirring frequently, for 3 minutes or lightly browned. Remove from pan and set aside.
- Add oil to pan, then add the chicken mixture. Sauté for about 2 minutes or until the chicken is lightly browned. Remove chicken from pan. Add the bell pepper and cook, stirring occasionally, for 2 minutes. Add garlic and ginger and cook another 30 seconds.
- Add back the chicken mixture and cornstarch mixture to the pan. Cook for 1 minute or until sauce is slightly thickened. Add the cashews and green onions and stir to combine.
- Serve over steamed white or brown rice. Sprinkle with additional minced green onion before serving.
Nutrition Facts : ServingSize 1, Calories 309 kcal, Carbohydrate 10 g, Protein 28 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 652 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g
CASHEW CHICKEN
Our Cashew Chicken recipe--from our family's restaurant days--is balanced and not too sweet, with a brown sauce that perfectly complements roasted cashews.
Provided by Bill
Categories Chicken
Time 30m
Number Of Ingredients 22
Steps:
- Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.
- In a separate bowl, mix together all the sauce ingredients and set aside.
- Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.
- Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.
- Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic. Immediately add the red bell pepper and chopped water chestnuts. Stir fry for 30 seconds.
- Next, add the scallions, and spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.
- Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.
- Stir up your cornstarch slurry, and add to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, less if you prefer thinner. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly. Plate and serve immediately with a bowl of rice!
Nutrition Facts : Calories 340 kcal, Carbohydrate 20 g, Protein 22 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 557 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
CHICKEN, CASHEWS AND RED PEPPER STIR-FRY
This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;)
Provided by Manami
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and dry sherry, rice vinegar, the sugar or Splenda, & 1/2 tablespoon garlic & red chile paste (or less if you choose) in a small bowl; stir with a whisk.
- Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
- Heat a large nonstick skillet over medium-high heat.
- Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
- Remove from pan.
- Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned.
- Remove chicken from pan; place in a bowl.
- Add bell pepper to pan; sauté 2 minutes, stirring occasionally.
- Add garlic and ginger; cook 30 seconds.
- Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
- Sprinkle with cashews and green onions.
- QUICK RICE PILAF:.
- Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper & a sprinkling of chopped green onions!
CHICKEN AND RED PEPPER STIR FRY
Years ago, I got a batch of tried and true from my internet pal, Sylvia in Montreal (later of Ottawa). This is one of them. Very easy to make. Very easy to eat. This is really fast food that's good for you.
Provided by evelynathens
Categories Chicken Breast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
- Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
- In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
- chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
- Return chicken to wok and stir until heated through.
CHICKEN-CASHEW STIR-FRY
Make and share this Chicken-Cashew Stir-Fry recipe from Food.com.
Provided by CaliforniaJan
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 514, Fat 20.3, SaturatedFat 4.7, Cholesterol 63.7, Sodium 649.2, Carbohydrate 62.1, Fiber 2.9, Sugar 9.4, Protein 20.1
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.
CHICKEN AND CASHEW STIR-FRY
Make and share this Chicken and Cashew Stir-Fry recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 373.4, Fat 23.1, SaturatedFat 4.1, Cholesterol 94.4, Sodium 898, Carbohydrate 15.1, Fiber 2.5, Sugar 4.5, Protein 28
CHICKEN, CASHEWS, RED PEPPER AND SCALLION STIR FRY
This has by far become my favorite stir fry dish. It is a mix of my girl friends favorite chicken stir fry, my favorite technique and sauce for stir fry; and this is the final result. Basically, a 4 ingredient dish with a simple sauce, stir fried and served over rice with a crunch. Yes, chopped water chestnuts make this rice a great compliment. Now, for dinner, I serve some Napa cabbage, rough chopped and tossed with shredded carrots and shallots, topped with an Asian, or toasted sesame seed dressing for a perfect side. Now you can make your own dressing, but there are so many store bought dressings available these days which are pretty good. It is such a quick easy dish for a week night dinner. And ... If you're in the mood, a few spring rolls, egg rolls or an miso or egg drop soup would make a nice starter course. A couple of notes. Don't skip of any of the steps, it is what makes the dish work so well. Also ... add the water chestnuts to the rice, it really makes the dish. And the sesame oil gives it the stir fry flavor. Don't skip these ingredients.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Now, it looks like a lot, but it is very easy. Just start each step and honestly it doesn't take any time.
- Chicken Marinade -- In a small bowl, add the egg white, corn starch and soy sauce and whisk well. Add the chicken and toss well to combine. Just set off to the side on the counter. The chicken will come to room temp as it marinates. I like to let it set 30-45 minutes. This gives you time to prepare everything else.
- Cashews -- This only takes a few minutes. In the same large pan you are going to cook the chicken in (I prefer non stick), add the oil and bring to medium heat. Add the cashews and cook 2-3 minutes until golden brown (stirring often). Once they are done, remove to a plate lined with a paper towel to drain. They don't need chopping, so they are ready to go. Wipe out the pan as you will be using this to make the chicken.
- Sauce -- In a small bowl or even a measuring cup, add the chicken broth, soy sauce, sherry wine, sugar, red pepper flakes and set to the side. Don't add the scallions yet.
- Rice -- Start the rice as the chicken only takes a few minutes to cook. I use a quick cooking rice, but feel free to use your favorite. Right at the end of cooking, add in the water chestnuts. I make this ahead and just cover and set off to the side.
- Chicken -- Time to stir fry! This is quick so make sure you have the sauce nearby, the cashews and the rice is done. Heat that large pan up one more time. Now a wok is great if you have one, but not necessary. Add 1 tablespoon each peanut (or whatever you have) and sesame oil (don't leave out the sesame oil (it gives this dish great flavor) and bring to medium/high heat - high heat. Scoop the chicken out of the marinade, but use a slotted spoon, you don't want to get extra marinade in the pan. You can also strain it in a colander if you want. A slotted spoon works great and much easier. Add it to the hot oil and stir fry on each side until golden brown. It won't take more than 4-5 min tops. They cook very quick and you don't want to over cook them.
- Right before they are done, add in the scallions, red pepper strips and cashews. Stir to combine and then add in the sauce. Cook just a minute or two until the sauce is bubbly and thick. The pepper will still be a bit crunchy but tender and the chicken will be tender and done.
- NOTE: If you like the sauce a bit thicker, mix 1 teaspoon cold water with 1 teaspoon corn starch and add to the dish. And cook just a minute -- this will thicken it up quickly.
- Serve -- Just top this wonderful chicken and sauce over the water chestnut rice. As I mentioned, I love a Napa cabbage salad with carrots and a sesame dressing for a side, but add your favorites. This really may look like a lot, but they are all simple steps. Just follow the steps for a quick nice dinner. ENJOY!
- Note: Time to make includes marinating.
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