Best 5 Chicken And Cashew Stir Fry Recipes

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, BROCCOLI, AND CASHEW STIR-FRY (FLAT BELLY DIET RECIPE)

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.

CHICKEN CASHEW AND NOODLE STIR-FRY

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.