Best 2 Chicken Cashews And Red Pepper Stir Fry Recipes

Embark on a culinary adventure with our tantalizing Chicken with Cashews and Red Pepper Stir-Fry recipe! This delectable dish is a symphony of flavors, textures, and colors that will tantalize your taste buds. Tender chicken, crunchy cashews, and vibrant red peppers dance together in a savory sauce, creating a harmonious blend that is both satisfying and delightful. Along with this main course, we also present a collection of equally enticing recipes that cater to various dietary preferences and culinary desires. From the aromatic Chicken Teriyaki Stir-Fry to the hearty Chicken and Broccoli Stir-Fry, each recipe promises a unique and unforgettable taste experience. Whether you're a seasoned chef or a novice cook, our recipes are carefully crafted to guide you through the cooking process, ensuring success in your culinary endeavors. Get ready to embark on a flavorful journey with our comprehensive collection of stir-fry recipes!

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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:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your stir-fry. Look for chicken that is plump and pink, with no signs of bruising or discoloration. Choose firm, crisp vegetables and fresh herbs.
Marinate the chicken: This will help to tenderize and flavor the chicken. You can use a simple marinade made with soy sauce, rice vinegar, garlic, and ginger, or you can get more creative with your flavors.
Cook the chicken until it is cooked through: But not overcooked. Overcooked chicken will be tough and dry. Cook the chicken over medium-high heat until it is no longer pink in the center.
Add the vegetables at the right time: Vegetables cook at different rates, so it is important to add them to the stir-fry in the correct order. Add harder vegetables, such as carrots and broccoli, first. Then, add softer vegetables, such as bell peppers and mushrooms.
Use a high-quality stir-fry sauce: A good stir-fry sauce will add flavor and moisture to your dish. You can use a store-bought sauce or make your own. If you are making your own sauce, be sure to use fresh, flavorful ingredients.
Serve the stir-fry immediately: Stir-fries are best served hot and fresh. If you are not going to serve the stir-fry right away, keep it warm in a chafing dish or on a low setting in the oven.

Conclusion:

Chicken cashew and red pepper stir-fry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple tips, you can make a stir-fry that is packed with flavor and nutrition. So next time you are looking for a quick and easy meal, give chicken cashew and red pepper stir-fry a try.