Springtime Chicken And Cashew Stir Fry Food

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 STIR FRY

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.

CHICKEN AND CASHEW NUT STIR-FRY

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.

CHINESE CASHEW CHICKEN

Steps:

• Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
• Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
• Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
• Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
• Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
• Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower 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.

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.

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.

STIR FRIED CHICKEN WITH CASHEW NUTS AND PINEAPPLE

Steps:

• Wash chicken and dice. Mix with marinade. Leave in a cool place for at least 30 minutes. Can be left in the fridge for 2 hours to overnight for deeper favour.
• Cashew nuts - if you have some nice crispy bought nuts (not honey roasted which will be too sweet for the dish), you can save time by using them instead of preparing the nuts according to steps 2 & 3. Bring 100 ml of water to the boil. Add ¼ teaspoon of salt and ½ teaspoon of brown sugar (more favour and also a bit of salt will make the nuts more crispy after deep fried / baking). Put in cashew nuts and simmer for 30 minutes (so the salt and sugar not only coat the nuts but deposit inside). Remove and drain.
• Pre-heat an oven (160C for fan-assistant oven, I am not sure the temperature for those without fan, may be 170C). Use an oil brush to grease a baking plate. Put in a teaspoon of oil (oil/butter, though it seems that butter gives a better favour and texture). Pour in the cashew nuts. Keep an eye on the nuts, once there is no more water bubbles evaporates (takes about 30-45 minutes, the nuts would not be crispy with any moisture inside), uses the oil brush to brush all over the nuts. Bake for another 15 minutes or when the nuts become light brown (the colour will become darker when cool). Pour over a piece of kitchen paper on a rack to cool. (It is essential to coat a layer of oil so the nuts can remain crispy much longer after mixing with the sauce. Some people may prefer deep-fry but too much oil is needed while my husband needs to loss weight. You can double the amount and leave half in an air-tight jar for next meal but I don't do it myself as my husband will finish it quickly.).
• Heat a non-stick wok with medium heat and add a tablespoon of oil (2 tablespoons of oil if you use a normal wok). Put in garlic and chilly pepper. Stir fry for a while till you can smell the garlic.
• Add chicken and stir fry till it is done. Take out the chicken and put aside. (Don't worry if the marinade sticks to a normal wok, as the pineapple juice we use later will solve the problem.).
• Put in green pepper, stir fry for 1 - 2 minutess (depending on the hardness of the pepper).
• Put back the chicken and add the red pepper and stir fry. Pour in seasoning and stir fry until the sauce reduces.
• Add the pineapple and mix (so the juice of the pineapple will not come out, as we have used pineapple juice for seasoning already).
• Turn off the heat, add cashew nuts and mix. Serve hot.

SPRINGTIME CHICKEN AND CASHEW STIR FRY

Steps:

• Heat a pan or wok over medium heat and stir fry the cashews until golden.
• Remove to a plate.
• Heat half the oil in pan or wok over high heat and add half the chicken pieces and stir fry until golden brown & cooked. Remove to a plate and repeat with the remaining chicken in the same pan.
• Heat the remaining oil over med high heat and add the corn, asparagus, red pepper, snow peas, garlic & ginger.
• Stir fry for a few minutes until tender.
• Return chicken to the pan and add in the plum & chilli sauces.
• Stir fry for another few minutes until heated through.
• Serve on top of steamed rice and top with the chopped coriander or parsley.
• Enjoy :).