CHICKEN, CASHEWS AND RED PEPPER STIR-FRY
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
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!
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Kamran khanan
[email protected]I'm a vegetarian so I used tofu instead of chicken in this stir-fry. It was delicious! The tofu absorbed the flavors of the sauce really well.
Hart Jules
[email protected]I made this stir-fry with shrimp instead of chicken and it was delicious. The shrimp cooked quickly and the sauce was just as flavorful.
Amber Pacheco
[email protected]This stir-fry is so easy to make and it's so delicious. I love that I can use whatever vegetables I have on hand. It's a great way to clean out the fridge and get a healthy meal on the table.
22 22
[email protected]I'm not a fan of stir-fries, but this one was really good. The sauce was flavorful and the chicken was tender. I would definitely make this again.
Zaynab Ismail
[email protected]This stir-fry is a great way to use up leftover vegetables. I had some broccoli and carrots that were about to go bad, so I threw them in the stir-fry and they were delicious.
Abdulaleem Baloch
[email protected]I made this stir-fry for a potluck and it was a big hit. Everyone loved it and asked for the recipe.
Nabatanzi Aminah
[email protected]This stir-fry is a great way to get your kids to eat their vegetables. My kids loved the cashews and the red peppers.
midnight_fanf_1462
[email protected]I served this stir-fry over rice, but it would also be great with noodles or quinoa.
Eric Bundi
[email protected]I added some chili peppers to this stir-fry to give it a little bit of a kick. It was perfect for a cold winter night.
Hari Shankar
[email protected]I'm not a fan of cashews, so I used peanuts instead. It was still delicious.
Fasal Shiek
[email protected]This stir-fry is a great way to use up leftover chicken. I had some roasted chicken from the night before and it worked perfectly in this recipe.
Gabriel Florez
[email protected]I made this stir-fry in my Instant Pot and it turned out great. It was so easy and convenient. I'll definitely be making it again this way.
Welder Sumnto
[email protected]I added some pineapple to this stir-fry and it was a great addition. The sweetness of the pineapple balanced out the savory flavors of the sauce.
Asif Jiskani
[email protected]I'm a vegetarian so I used tofu instead of chicken in this stir-fry. It was delicious! The tofu absorbed the flavors of the sauce really well.
Immortal Shadow
[email protected]I made this stir-fry with shrimp instead of chicken and it was just as good. The shrimp cooked quickly and the sauce was just as flavorful.
Mohammad
[email protected]This stir-fry is so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand. It's a great way to clean out the fridge.
Darren Easom (D_easom 87)
[email protected]I'm not a huge fan of stir-fries, but this one changed my mind. The sauce is amazing and the chicken is cooked perfectly. I'll definitely be making this again.
Ekramul Ekramul
[email protected]This is my go-to stir-fry recipe. It's quick and easy to make, and it's always delicious. I love the combination of chicken, cashews, and red peppers.
Kyla Harris
[email protected]I made this stir-fry for a party and it was a huge success! Everyone loved it. The chicken was tender and juicy, and the vegetables were perfectly cooked. I would definitely recommend this recipe.
Pamela West
[email protected]This chicken cashew stir-fry was a hit with my family! The sauce was flavorful and the cashews added a nice crunch. I will definitely be making this again.