Ten Minute Stir Fried Chicken With Nuts Recipes

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS

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.

CHICKEN HONEY NUT STIR FRY

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.

NUTTY CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender., In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. , Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice.

PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS

Steps:

• Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
• Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
• Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS

Steps:

• Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
• Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.

10-MINUTE STIR-FRY

Steps:

• Heat the oil in a large frying pan or wok, then fry the chilli and garlic for 1 min.
• Add the veg and toss to coat in the oil. Fry for 2-3 mins, then add the soy and chilli sauce, mixing well. Cook for 2-3 mins more until the veg are tender.

TEN-MINUTE STIR-FRIED CHICKEN WITH NUTS

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.