Chicken Cashews Red Pepper And Scallion Stir Fry Recipes

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.

Steps:

• In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
• In a medium bowl, season the chicken with salt, pepper, and cornstarch.
• Heat a 9.5" fry pan over medium-high heat and add sesame oil.
• Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
• Remove chicken and set aside in a separate bowl.
• Add the broccoli and bell peppers, and cook for 2-3 minutes.
• Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
• Remove from heat and serve over brown rice.
• Enjoy!

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!

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.

Steps:

• Combine first 7 ingredients (through salt) in a small bowl; set aside.
• Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat.
• Add 1/2 cup green onions and onion wedges; stir-fry 1 minute.
• Add bell pepper and carrot; stir-fry 2 minutes.
• Add mushrooms and peas; stir-fry 2 minutes.
• Remove vegetable mixture from pan. Keep warm.
• Heat 1 tablespoon oil in pan over medium-high heat.
• Add chicken; stir-fry 5 minutes.
• Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick.
• Stir in 1/2 cup green onions.
• Serve with rice.

Steps:

• Flatten the chicken breasts between sheets of wax paper until they are slightly less than 1/4 inch thick, arrange them skin side down, and halve them lengthwise. With the cut side of the breast facing you arrange 1 of the scallions parallel to the cut side, flank the section with a line of the red pepper slices, and beginning with the cut side roll up the chicken. Trim the ends of the scallion and transfer the cylinder seam side down to a large baking dish. Make 7 more cylinders in the same manner.
• In a small bowl combine the soy sauce, the vinegar, and the sugar and stir the marinade until the sugar is dissolved.
• Pour the marinade over the cylinders, turn the cylinders carefully to coat them with it, and let them marinate for 20 minutes. Remove the cylinders, 1 at a time, from the marinade and wrap each one securely in Saran Wrap. (The cylinders may be made up to 1 day ahead and kept wrapped in the plastic wrap and chilled.) In a kettle steam the cylinders on a rack set over boiling water, covered for 5 minutes, oruntil they are firm to the touch, let them cool, and chill them for at least 2 hours or overnight. Peel off the plastic wrap trim the ends diagonally and cut the cylinders diagonally into 1-inch pieces. Turn the cylinders cut side up and arrange them decoratively on platter.

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.

Steps:

• Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
• Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
• In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
• chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
• Return chicken to wok and stir until heated through.