Chickencashewandnoodlestirfry Recipes

CHINESE CASHEW CHICKEN NOODLES STIR-FRY

Steps:

• Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
• Pat the chicken dry, and make sure it's not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
• Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.

CASHEW CHICKEN WITH NOODLES

Steps:

• Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

CHICKEN & CASHEW STIR-FRY

Steps:

• Heat oil in a non-stick wok or large frying pan.
• Add onion and chicken and cook for 3-4 minutes.
• Add vegetables and cook a further minute.
• Add relish, sweet chilli sauce and soy sauce and mix well.
• Add cashews and stir through. Serve with rice or noodles.

CHICKEN AND NOODLE STIR FRY

Steps:

• Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
• Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
• Stir fry the chicken, in batches. Set aside.
• Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
• Add the mint, nuts and cooking sauce, and cook for one minute.
• Add the chicken and heat until warm again.
• In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
• Drain the noodles and combine with chicken and cooking sauce mixture.
• Enjoy!