Chicken and cashew stir fry is a popular dish that combines the flavors of tender chicken, crunchy cashews, and a savory sauce. It is a quick and easy meal that can be prepared in under 30 minutes, making it a great option for busy weeknights or casual gatherings. Whether you prefer a classic stir fry with soy sauce and ginger or a more adventurous dish with spicy peppers and exotic spices, there are many variations of this dish to explore. In this article, we will provide you with a comprehensive guide to help you create the perfect chicken and cashew stir fry, ensuring a delicious and satisfying meal every time.
Let's cook with our recipes!
CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS
Make and share this Chicken Stir Fry with Snow Peas and Cashew Nuts recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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, BROCCOLI, AND CASHEW STIR-FRY (FLAT BELLY DIET RECIPE)
Make and share this Chicken, Broccoli, and Cashew Stir-Fry (Flat Belly Diet Recipe) recipe from Food.com.
Provided by Heartsong
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3 to 5 minutes. Drain, transfer to medium bowl, and cover loosely with wax paper.
- Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium-high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through. Add scallions and stir-fry 1 minute.
- Stir in noodles, veggies, and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
- Nutritional info per serving: 398 cal, 30 g pro, 42 g carb, 5 g fiber, 14.5 g fat, 2.5 g sat fat, 47 mg chol, 366 mg sodium.
- Flat Belly Bonus.
- Chicken supplies B vitamins such as niacin and B6, which help keep metabolism, your engine, running smoothly--a must when you're trying.
Nutrition Facts : Calories 365.4, Fat 13.9, SaturatedFat 2.5, Cholesterol 34.2, Sodium 713.4, Carbohydrate 40.2, Fiber 1.8, Sugar 2.7, Protein 24.4
CHICKEN CASHEW AND NOODLE STIR-FRY
From Australian BH&G Diabetic Living. As the DH cooks most of the stir-frys in this household (I do all the prep) I'm hoping to get him to give this one a try so saving here (easier to print out the recipe than using the magazine), though would make some minor changes for allergy reasons. Please note that they usually do not specify brands in their recipes unless they feel they are integrate to the nutritional count.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 main meals, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside.
- Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside.
- Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate.
- Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok.
- Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender.
- Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).
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
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that your stir-fry cooks evenly.
- Use a large skillet or wok: A large skillet or wok will give you plenty of space to stir-fry your ingredients without overcrowding them. This will help them cook evenly and prevent them from steaming.
- Heat your oil over high heat: This will help to sear the chicken and vegetables and prevent them from sticking to the pan.
- Stir-fry your ingredients in batches: If you're cooking a large amount of food, stir-fry your ingredients in batches to prevent them from overcrowding the pan. This will help them cook evenly and prevent them from becoming soggy.
- Use a cornstarch slurry to thicken your sauce: A cornstarch slurry is a mixture of cornstarch and water that is used to thicken sauces. To make a cornstarch slurry, mix together equal parts cornstarch and water in a small bowl until smooth. Then, add the slurry to your sauce and cook over medium heat, stirring constantly, until the sauce has thickened.
- Serve your stir-fry immediately: Stir-fry is best served immediately after it is cooked. This will ensure that it is hot and fresh.
Conclusion:
Chicken and cashew stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With a few simple ingredients and a little bit of preparation, you can create a delicious stir-fry that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give chicken and cashew stir-fry a try. You won't be disappointed!
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