MAPLE GINGER CASHEW CHICKEN STIR FRY (30 MINUTES)
A simple cashew chicken stir fry packed with veggies, sprinkled with cashews, and tossed in a sticky maple ginger stir fry sauce. Works great for an easy weeknight dinner or for meal prep.
Provided by Denise Bustard
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Shake together the stir fry sauce and set aside.
- Heat 1 tablespoon olive oil over medium heat in a frying pan.
- Add the onion to the pan. Cook for 5 minutes, until onion is soft.
- Add the bell peppers and broccoli, and cook for 5 more minutes or until softened. Transfer veggies to a clean plate.
- Add the reserved 1 tablespoon olive oil to the pan. Add chicken and cook for 7-10 minutes, until cooked through and no longer pink in the middle.
- Make a space in the pan and add the garlic and ginger. Cook, stirring occasionally for 1-2 minutes.
- Add the stir fry sauce to the pan. Cook, stirring, for 1-2 minutes or until thickened. Remove the pan from the heat and stir in the vegetables and cashews.
- Serve over rice.
Nutrition Facts : ServingSize 1 /4 batch, Calories 419 kcal, Carbohydrate 39 g, Protein 32 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 591 mg, Fiber 6 g, Sugar 21 g
MAPLE CHICKEN STIR FRY
On 23 April 2004 Jan in Lanark posted #89837 Maple Chicken. It looked wonderful as I read it. The problem was I'd been locked into a stir fry mode for the last couple of weeks and I liked being there. I had a pint and mulled it all over. Somewhere along the way the thought came to me. Why not Sweet and sour Chicken using maple syrup instead of sugar or honey? Not authentic but then if the Chinese had sugar maples they are too practical not to use them. This could be what one of them might have come up with. The times are a guess.
Provided by Pierre Dance
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Mix the first 5 sauce ingredients, set aside.
- Combine the flour, cornstarch, and black pepper in a bag.
- Add the chicken, shake to coat.
- Heat the wok over high heat.
- Add 2 TBS oil, swirl to coat.
- Add the chicken, 8-10 pieces at a time.
- Stir fry'til done, 2-3 minutes.
- Drain on a paper towel. Add oil as needed.
- Continue until all of the chicken is done.
- Reheat the wok.
- Add 2 TBS oil.
- Add ginger, garlic, and chilies.
- Cook 1 minute. Remove and discard the chilies.
- Add vegetables, stir fry 3-4 minutes.
- Push vegetables up the sides of the wok.
- Add water to the center of the wok.
- Cover.
- Steam for 2 minutes.
- Return the chicken.
- Re-stir the sauce, add to the wok.
- Stir'til the sauce has thickened well.
- Serve with rice, Basmati is my favorite.
Nutrition Facts : Calories 388.6, Fat 15, SaturatedFat 2.6, Cholesterol 51.3, Sodium 575.5, Carbohydrate 37.4, Fiber 3, Sugar 17.4, Protein 24.9
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
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