Chicken Cashews Red Pepper And Scallion Stir Fry Recipes

CHICKEN STIR-FRY WITH MIXED PEPPERS

Steps:

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

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!

CHICKEN PEPPER STIR-FRY

Steps:

• In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

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.

CASHEW CHICKEN AND RED PEPPER STIR FRY

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.

CHICKEN, CASHEWS, RED PEPPER AND SCALLION STIR FRY

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.

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.

CASHEW CHILI STIR-FRY

Steps:

• Slice chicken into ½ inch wide (1 cm) strips, then into bite-size lengths. Toast nuts by spreading out in a frying pan set over medium heat and stir often until they just start to brown, 4 to 6 minutes. Turn onto a plate. Toss with a generous pinch of salt and chili powder.
• Prepare remaining ingredients before starting to cook. Thinly slice pepper, then cut into bite-size lengths. Cut zucchini into julienne strips. Thinly slice celery and the white part of the green onions. Thickly slice the green portion.
• Mince garlic and ginger. In a small bowl, stir cornstarch with sherry until dissolved. Then stir in soy, hoisin and rice wine vinegar.
• To cook, heat canola oil in a large frying pan or wok over medium-high heat. Add chicken and stir constantly until it loses its pink color, about 3 minutes. Add garlic, ginger, chicken broth, 1 tsp (5mL) chili powder, red chili pepper flakes and ½ tsp (5 mL) salt. Stir occasionally for 2 minutes. Add all the vegetables and stir another 2 minutes.
• Pour in the cornstarch mixture and stir almost constantly until vegetables are done as you like and sauce is coating chicken, about 3 minutes. Mix in half the cashews. Then spoon over rice and scatter with remaining nuts.