Best 2 Chicken Cashews And Red Pepper Stir Fry Recipes

"Chicken Cashews and Red Pepper Stir Fry" is an enticing dish that combines tender chicken, crunchy cashews, and vibrant red peppers in a delectable sauce. This mouthwatering stir-fry is not only visually appealing but also offers a delightful balance of flavors, textures, and colors. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is a perfect choice for a quick and easy weeknight meal or a flavorful addition to your next party spread.

Here are our top 2 tried and tested recipes!

CHICKEN, CASHEWS, RED PEPPER AND SCALLION STIR FRY

Chicken, Cashews, Red Pepper and Scallion Stir Fry image

This has by far become my favorite stir fry dish. It is a mix of my girl friends favorite chicken stir fry, my favorite technique and sauce for stir fry; and this is the final result. Basically, a 4 ingredient dish with a simple sauce, stir fried and served over rice with a crunch. Yes, chopped water chestnuts make this rice a great compliment. Now, for dinner, I serve some Napa cabbage, rough chopped and tossed with shredded carrots and shallots, topped with an Asian, or toasted sesame seed dressing for a perfect side. Now you can make your own dressing, but there are so many store bought dressings available these days which are pretty good. It is such a quick easy dish for a week night dinner. And ... If you're in the mood, a few spring rolls, egg rolls or an miso or egg drop soup would make a nice starter course. A couple of notes. Don't skip of any of the steps, it is what makes the dish work so well. Also ... add the water chestnuts to the rice, it really makes the dish. And the sesame oil gives it the stir fry flavor. Don't skip these ingredients.

Provided by SarasotaCook

Categories Chicken

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

Ingredients

1 extra large egg (egg white only)
1 tablespoon cornstarch
1 1/4 tablespoons soy sauce
1 1/4 lbs boneless skinless chicken, cut in 1-inch bite size pieces (I use a mix of thighs and breasts)
1 tablespoon sesame oil (to saute the chicken)
1 tablespoon peanut oil, to saute the chicken (vegetable or canola oil will work fine, do NOT use olive oil)
1/2 cup unsalted whole cashews
1 tablespoon peanut oil (vegetable or canola oil will work fine, do NOT use olive oil)
2 tablespoons soy sauce
1/2 cup chicken broth
2 tablespoons sherry wine (do not use cooking sherry or cream sherry, just use a cook dry sherry)
2 teaspoons sugar
1 small red pepper, very very thin sliced in 1-2-inch pieces
1/2 cup diced scallion, white and green parts
1/4-1/2 teaspoon crushed red pepper flakes
4 cups rice (use your favorite, I serve about 1 cup per person, you can make more if you like)
1 (3 1/2 ounce) can water chestnuts, cut in thin strips

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, CASHEWS AND RED PEPPER STIR-FRY

Chicken, Cashews and Red Pepper Stir-Fry image

This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;)

Provided by Manami

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 3/4 teaspoons cornstarch, divided
2 tablespoons low sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar or 3/4 teaspoon Splenda sugar substitute
1/2 teaspoon hot pepper sauce (such as Tabasco) or 1/2 teaspoon garlic and red chile paste
1 lb chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped unsalted cashews
2 tablespoons canola oil
2 cups julienne-cut red bell peppers (about 1 large)
1 teaspoon minced garlic (if you have it, use bottled minced garlic, watch it, if you used the garlic chile paste)
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions

Steps:

Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and dry sherry, rice vinegar, the sugar or Splenda, & 1/2 tablespoon garlic & red chile paste (or less if you choose) in a small bowl; stir with a whisk.
Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
Heat a large nonstick skillet over medium-high heat.
Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
Remove from pan.
Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned.
Remove chicken from pan; place in a bowl.
Add bell pepper to pan; sauté 2 minutes, stirring occasionally.
Add garlic and ginger; cook 30 seconds.
Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
Sprinkle with cashews and green onions.
QUICK RICE PILAF:.
Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper & a sprinkling of chopped green onions!

Tips:

Choose the right chicken: Boneless, skinless chicken breasts or thighs are the best choices for this stir-fry. They cook quickly and evenly, and they have a mild flavor that will allow the other ingredients to shine through.
Use a variety of vegetables: The more vegetables you use, the more colorful and flavorful your stir-fry will be. Some good choices include red peppers, bell peppers, broccoli, carrots, and snow peas.
Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will not cook evenly. Cook the chicken and vegetables in batches if necessary.
Use a high-quality stir-fry sauce: The stir-fry sauce is what will give your dish its flavor, so it's important to use a good one. Look for a sauce that is made with fresh, healthy ingredients and that has a good balance of flavors.
Serve your stir-fry over rice or noodles: Stir-fry is traditionally served over rice or noodles. This helps to soak up the sauce and makes the dish more filling.

Conclusion:

Chicken cashew and red pepper stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a healthy dish that is packed with protein and vegetables. With a little planning and preparation, you can have this stir-fry on the table in less than 30 minutes.