CASHEW CHICKEN STIR FRY
Cashew Chicken Stir Fry is so easy to make and filled with fresh veggies, chicken, and crunchy cashews. The glaze on top is incredible!
Provided by Alyssa Rivers
Number Of Ingredients 16
Steps:
- In a medium-sized skillet or wok over medium high heat add olive oil and chicken. Brown until almost cooked through and add zucchini, bell pepper, mushrooms, carrots, and snow peas. Cook until veggies are tender and chicken is no longer pink. Add cashews.
- Add chicken broth, soy sauce, garlic, brown sugar, and sesame oil to the pan. In a small bowl whisk together cornstarch and water to make a slurry. Pour into pan and stir until incorporated. Let simmer for 2 minutes or until sauce has thickened.
- Garnish with green onions and serve over rice if desired.
Nutrition Facts : Calories 250 kcal, Carbohydrate 12 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 756 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BROCCOLI, CHICKEN & CASHEW NUT STIR FRY
These ingredients are good sources of folic acid - healthy food never tasted so good
Provided by Good Food team
Categories Main course, Supper
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY
A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
- Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.
Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium
CASHEW CHICKEN STIR FRY
A healthy and delightful one dish meal. Low sodium soy sauce can be used.
Provided by Sweet B
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.8 g, Cholesterol 71.1 mg, Fat 19 g, Fiber 16.8 g, Protein 44.3 g, SaturatedFat 3.6 g, Sodium 1224.6 mg, Sugar 5.3 g
SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 (1 1/4 cup or 7-ounce) servings
Number Of Ingredients 12
Steps:
- Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
- Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
- Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.
CASHEW CHICKEN STIR-FRY
This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 796 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 2.1 milligram of sodium
BROCCOLI CASHEW STIR-FRY
A great side dish, no need for takeout. Developed by Nadine Day for The Heart and Stroke Foundation.
Provided by FrVanilla
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, mix together all ingredients for the sauce. Set aside.
- Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
- In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
- Add the snow peas and bok choy and sauté for 2 minutes.
- Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
- Serve immediately with brown rice.
SPICY CASHEW CHICKEN STIR FRY
Make and share this Spicy Cashew Chicken Stir Fry recipe from Food.com.
Provided by wife2abadge
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 191.2, Fat 7, SaturatedFat 1.2, Cholesterol 51.6, Sodium 230.3, Carbohydrate 9.3, Fiber 0.8, Sugar 2.8, Protein 23.3
CHICKEN AND CASHEW NUT STIR-FRY
Crisp fried chicken with stir-fried vegetables and cashew nuts. Serve with steamed jasmine rice.
Provided by Ching-He Huang
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
- Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
- For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
- Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.
SPINACH STIR FRY WITH GARLIC
Make and share this Spinach Stir Fry With Garlic recipe from Food.com.
Provided by threeovens
Categories Spinach
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a wok or large skillet over medium high heat. Add garlic and cook 1 minutes. Add spinach, soy sauce, vinegar and sugar; stir fry 2 minutes until spinach begins to wilt.
- Sprinkle with sesame seeds and serve.
VEGETABLE AND CASHEW STIR FRY
Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook.
Provided by Kumquat the Cats fr
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, prepare rice according to package directions.
- If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
- Meanwhile, rinse edamame under cold water and drain.
- In a cup, stir together the broth, soy sauce and cornstarch.
- Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
- Add the cashews and scallions and stir fry for 2 more minutes.
- Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.
SPINACH CASHEW STIR FRY
Make and share this Spinach Cashew Stir Fry recipe from Food.com.
Provided by joplin
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large frying pan, place the oil and the onions, and cook on medium heat until translucent.
- Add garlic, basil, salt and pepper.
- Cook 2 minutes.
- Add the remaining ingredients and cook 5-10 minutes.
- Serve plain or with rice.
Nutrition Facts : Calories 179, Fat 12.3, SaturatedFat 2, Sodium 521.6, Carbohydrate 15.6, Fiber 1.9, Sugar 7.8, Protein 4.5
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- Bring a kettle of water to a boil. Pour a few cups of boiling hot water to a pot and place over high heat. Add the broccoli and cook for 2 minutes. Strain and rinse under cold water. Set aside.
- In the meantime, heat coconut oil in a large frying pan or a wok. Add the chilli, ginger and cashew nuts and stir-fry for a minute, stirring frequently.
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- 1. Combine the sauce ingredients and set aside. Combine the chicken with soy sauce and 1 tsp of the cornflour. Heat the wok over high heat and add 2 tbsp of the oil around its edge, letting it run down into the centre of the wok. Add chicken and cook, tossing the wok occasionally until the chicken is browned and just cooked through, about 3 minutes. Remove the chicken from the wok and set aside.
- 2. Return the wok to a high heat and add the remaining 1 tbsp of oil. Add the onion and garlic, tossing until the garlic starts to brown. Add the capsicum and continue to toss in the wok until the pieces begin to soften. Add the sauce ingredients and bring to a simmer. Add the chicken and cashews and toss.
- 3. Combine the remaining 1 tsp cornflour with 2 tbsp of cold water and drizzle mixture into the wok slowly , shaking or stirring the wok until the contents thicken to a silky consistency. Remove from the wok and serve.
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- In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
- In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
- Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.
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- Over medium to high heat add 1 tbsp of oil to the wok. When the oil has heated up add the cashew nuts and fry for roughly 1-2 minutes be careful not to burn them. Remove them from the pan and set aside.
- Next, add the rest of the oil along with the onion and garlic to the pan and fry for one minute. Then add the chopped peppers, courgette and carrot to the pan. Stir fry until tender.
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5/5 (3)Total Time 40 minsCategory DinnerCalories 412 per serving
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2.5/5 Total Time 15 minsCategory MainsCalories 538 per serving
- 1 Heat oil in a wok. Add onion and cook over a high heat for a couple of minutes. Add vegetables and stir-fry for a couple of minutes.
- 2 Add noodles. Mix well and heat over a lower heat for a few minutes before adding tofu. Stir carefully while heating for another few minutes.
- 3 Add soy sauce and sweet chilli sauce. If you want to use less of these sauces, add 1-2 tablespoons water to the mix to get the sauce to the right consistency. Add cashew nuts and stir through just before serving.
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- 1 Combine pork and grated ginger in a bowl. Heat oil in a wok over high heat. Stir-fry pork for 3–5 minutes, or until browned and just cooked through. Transfer to a plate and set aside.
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- Add the oil to a wok and bring it up to a medium-high heat. Then add the cubes of tofu and fry for a few minutes on each side – you want to get a nice golden brown colour. Once done, take the tofu out of the wok and put it to one side for later.
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