Chicken Snow Peas And Cashew Stir Fry Recipes

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:

• Mix together the cornflour, sherry, stock, and soy sauce.
• Set aside.
• Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
• Add the chicken and stir fry until lightly brown.
• Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
• Add snow peas and cashew nuts and cook 1 minute more.
• Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
• Pile onto serving dish and serve with rice.

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

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.

Steps:

• Roll chicken in five-spice powder, coat a pan with cooking spray and cook chicken until browned, Remove from pan. Recoat the pan and add ginger, sesame seeds and shallots.
• Stir-fry for 2-3 minutes, add the combined soy, honey and hoisin sauces, then add the snow peas cook until peas are bright green and tender-crisp.
• Return the chicken to the pan and cook until heated through.
• Serve with noodles or rice.

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

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.