NUTTY AMERICAN STIR FRY
Simple healthy stir-fry recipe. Great vegetarian dish because it has protein. It is low fat and it has healthy spices too.
Provided by Jason Melo Hall
Categories Main Dish Recipes Stir-Fry
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat sesame oil in a large skillet over medium heat; cook and stir collard greens, garlic, and red pepper flakes in the hot oil until collard greens are wilted and tender, about 10 minutes.
- Mix almonds, lemon juice, soy sauce, and ginger into collard green mixture; simmer until liquid evaporates, about 5 minutes. Serve with rice on the side.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 82.8 g, Fat 15.8 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 179.4 mg, Sugar 1.4 g
NUTTY CHICKEN STIR-FRY
My daughter makes this yummy stir-fry often for our family. It goes together so quickly. The peanuts and chunky peanut butter give it a nice crunch. Leftovers-if there are any-are great! -Shirley Conrad, High Amana, Iowa
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender., In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. , Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice.
Nutrition Facts : Calories 434 calories, Fat 22g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 991mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 7g fiber), Protein 31g protein.
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
NUTTY CHICKEN STIR-FRY
I made this for my hubby this past valentines day. It was soo delicious.
Provided by Laura Mattingly
Categories Chicken
Number Of Ingredients 14
Steps:
- 1. In a large skillet or wok, stir fry chicken in oil for about 2 minutes. Add vegetables; cook 4 minutes longer. Add vegetables; cook 4 minutes longer. Add garlic; stir fry till chicken is no longer pink and veggies are crisp-tender.
- 2. In small bowl, combine the brown sugar, cornstarch, and ginger; stir in broth, soy sauce, peanut butter and pepper sauce till blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or till thickened. Add cabbage; cook for 2 minutes longer or till crisp-tender. Sprinkle with peanuts. Serve with Rice
NUTTY AMERICAN STIR FRY
Simple healthy stir-fry recipe. Great vegetarian dish because it has protein. It is low fat and it has healthy spices too.
Provided by Jason Melo Hall
Categories Stir-Fries
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat sesame oil in a large skillet over medium heat; cook and stir collard greens, garlic, and red pepper flakes in the hot oil until collard greens are wilted and tender, about 10 minutes.
- Mix almonds, lemon juice, soy sauce, and ginger into collard green mixture; simmer until liquid evaporates, about 5 minutes. Serve with rice on the side.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 82.8 g, Fat 15.8 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 179.4 mg, Sugar 1.4 g
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