Ten Minute Stir Fried Chicken With Nuts Recipes

Steps:

• Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
• In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green 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:

• Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

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:

• Put the oil in a large nonstick skillet (12 inches is best) over high heat; a minute later, add the vegetables in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about 1 minute. Stir and cook for 1 minute more.
• Add the chicken and stir once or twice. Again, cook until the bottom begins to blacken a bit, about a minute. Stir and cook for another minute; by this time the vegetables will have softened and the chicken will be done, or nearly so (cut into a piece to check). Lower the heat to medium.
• Stir in the nuts and the hoisin sauce. Cook for about 15 seconds, then add 2 tablespoons water. Cook, stirring, until the sauce is bubbly and glazes all the chicken and vegetables. Serve immediately, with white rice.
• Substitute any vegetable, or combination, for the peppers and onions. Try cut-up and parboiled (simmered in boiling water just until slightly tender) broccoli, asparagus, green beans, or dark leafy greens; shredded raw cabbage; raw snow peas; or chopped tomatoes.
• Use any boneless meat in place of the chicken, or shrimp. or scallops. Cooking time will remain the same.
• Sprinkle the meat with about 1 tablespoon curry powder as it cooks.
• Along with the hoisin, add ground bean paste (about 1 tablespoon), plum sauce (about 1 tablespoon), or chili-garlic paste (about 1/2 teaspoon, or to taste) during the last minute of cooking.
• Replace the hoisin with 3 or 4 small dried hot red chiles (optional), 1 tablespoon minced garlic, 1 tablespoon soy sauce, and 1/2 cup chopped scallion, all added along with the nuts
• A flat-bottomed skillet-the larger the better and preferably nonstick-is better than a wok for stir-fries made at home. Keep the heat high and don't stir too much to ensure nicely browned, even slightly charred meat and vegetables.
• Keep it simple; too many ingredients slow you down and eventually overload the skillet so that browning becomes impossible.