Chicken Snow Peas And Cashew Stir Fry Recipes

CASHEW CHICKEN

Steps:

• In a bowl, season chicken with salt and pepper. Add cornstarch and stir to coat meat thoroughly. Marinate for about 20 minutes.
• In a bowl, combine water, soy sauce, oyster sauce, Chinese cooking wine, sugar, and pepper to taste. Stir until well-blended and sugar is dissolved. Set aside.
• In a wide, heavy-bottomed pan or wok over medium-high heat, heat one tablespoon of oil. Add snow peas and cook for about 20 to 30 seconds or until tender-crisp. Remove from pan and drain on paper towels.
• Add another tablespoon of oil as needed. Add chicken and cook, occasionally stirring, for until lightly browned and fully cooked.
• Add onions and garlic and continue to cook for about 1 to 2 minutes.
• Add sauce mixture to pan, stirring to combine. Bring to a simmer until it begins to thicken.
• Add cashews and snow peas. Continue to cook for about 1 to 2 minutes or until heated through.
• Remove from pan and transfer to serving platter. Garnish with additional cashews, if desired. Serve hot.

SESAME CHICKEN WITH SNOW PEAS

Steps:

• Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
• Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
• Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
• Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
• Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

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.

CHICKEN AND SNOW PEAS

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS

Steps:

• Mix together the cornflour, sherry, stock, and soy sauce.
• Set aside.
• Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
• Add the chicken and stir fry until lightly brown.
• Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
• Add snow peas and cashew nuts and cook 1 minute more.
• Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
• Pile onto serving dish and serve with rice.

CHICKEN, SNOW PEAS AND CASHEW STIR-FRY

Steps:

• In small bowl, whisk together soy sauce, cornstarch, sugar, sherry, sesame oil and hot pepper sauce; set aside. Cut chicken into bite-size pieces; set aside. Remove strings from snow peas; cut diagonally in half. Seed, core and cut red pepper into bite-size chunks. Set aside. In wok or large skillet, heat vegetable oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate. Add snow peas, red pepper, cashews, garlic and ginger to wok; cover and steam until red pepper is tender-crisp, about 2 minutes. Return chicken and any accumulated juices to pan; toss to combine. Stir in soy sauce mixture; simmer until glossy, about 1 minute. Shortcuts: Look for precut stir-fry chicken strips at the meat counter. Find over 8,000 more Tested Till Perfect recipes at canadi

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

CHICKEN W/CASHEWS AND SNOW PEAS

Steps:

• Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients.
• Heat oil in uncovered wok until temps reach 375% degrees.
• Add chicken mixture and stir fry for 3-5 minutes.
• Add snow peas and water chestnuts stir fry for 1 minute.
• Add chicken stock and salt, stir fry until slightly thickened.
• Stir in cashews and cook for a few seconds.
• Serve immediately over noodles or rice.