Chicken Noodle And Cashew Stir Fry Recipes

Steps:

• In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
• Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
• Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
• Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
• Serve immediately, topped with the cashew nuts and spring onions.

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:

• Sprinkle chicken pieces with Cajun seasoning.
• Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
• Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
• Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
• Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

Steps:

• Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

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).

Steps:

• In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.