CHICKEN, CASHEWS, RED PEPPER AND SCALLION STIR FRY
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
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.
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Aung Moe
[email protected]I love this stir-fry! It's one of my favorite go-to meals.
Ryan Mwaura
[email protected]This stir-fry is a great way to get your kids to eat their vegetables.
Louis Zachary
[email protected]I'm not a fan of cashews, so I substituted peanuts instead. It was still delicious!
Md Mitu
[email protected]This stir-fry was easy to make and very flavorful. I would definitely recommend it.
Free fire kastom
[email protected]I followed the recipe exactly and it turned out great. The sauce was a little too spicy for my taste, but that's just a personal preference.
It'z Shuvo
[email protected]This stir-fry is a great way to use up leftover chicken. I also like that it's a healthy dish.
Andrew Husted
[email protected]I'm not a big fan of stir-fries, but this one was really good. The chicken was cooked perfectly and the vegetables were fresh and crisp.
Ophentse Mokgethi
[email protected]I made this stir-fry for a party and it was a big success. Everyone loved it!
Adam Tube
[email protected]This was an easy and quick weeknight meal. I was able to get it on the table in under 30 minutes.
Dwayne Boone
[email protected]I loved the combination of flavors in this dish. The sweetness of the red peppers and the sharpness of the scallions complemented each other perfectly.
Udo Ihediwa
[email protected]This stir-fry was a hit with my family! The chicken was tender, the vegetables were crisp, and the sauce was flavorful. I will definitely be making this again.