Chicken Lime And Cashew Nut 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

Steps:

• Preheat the oven to 350°F.
• Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
• Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
• Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
• In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
• Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

CASHEW CHICKEN

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!

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.

CHICKEN LIME AND CASHEW NUT STIR-FRY

Steps:

• Cook the noodles as per the instructions on the packet, drain and set aside.
• Heat a large wok to a high heat.
• Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
• Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
• Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
• Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
• Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
• Add the vegetables and stir-fry over high heat until just tender.
• Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
• Add the soy sauces, sesame oil, the lime zest and juice.
• Heat through and correct the seasoning, adding a little more honey if desired.
• Finally, stir through the fresh coriander.
• Serve with a scattering of cashews over the top.

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.

CHICKEN & CASHEW NUT STIR-FRY

Steps:

• Mix the marinade and add to the diced pieces of bite-size chicken. Aim to get all the pieces of a uniform size to ensure even cooking. Leave from 10 minutes to an hour.
• Mix all the ingredients for the sauce, season with black pepper and set aside. Do not add the water at this point.
• Put the wok over a high heat for 1 minute. Add the groundnut oil and chicken and cook for 3 to 4 minutes, stirring, until nearly cooked. Remove with a slotted spoon and set aside.
• Add the carrot, pepper and chilli to the wok and stir-fry for 3-4 minutes. Add the ginger, garlic and pak choi stems and stir-fry for 2-3 minutes. Add the onions and beansprouts and stir-fry for 2 minutes.
• Return the chicken to the pan, along with the pak choi leaves. Stir-fry for 1 minute, add the sauce and stir-fry for 1-2 minutes, until the sauce has thickened. At this point you will probably need to add a small amount of water to get the right consistency. Stir in the cashews and serve with cooked noodles.

CASHEW CHICKEN STIR-FRY

Steps:

• In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

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.