Time 30m Number Of Ingredients 10 Steps:
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
Time 30m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside. Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute. Serve garnished with the scallions and cilantro.
Time 21m Number Of Ingredients 13 Steps:
Sauce: Mix cornflour and soy sauce until there’s no lumps. Then add remaining Sauce ingredients and mix. Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+. Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute. Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute. Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens. Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Time 30m Yield 6 Number Of Ingredients 12 Steps:
Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes. Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside. Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through. Stir in cashews and green onions, and stir fry for 2 minutes.
Time 30m Yield 4 servings Number Of Ingredients 17 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!
Yield 4 servings Number Of Ingredients 13 Steps:
Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. water in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add cashews and tilt skillet toward you so that the oil pools around cashews. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Transfer cashews to a small plate and let cool, reserving oil in skillet. Cut chicken into 1/2"-thick slices. If any slices are longer than 2", cut in half crosswise. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Turn and cook until other side is just opaque, about 1 minute. Transfer chicken to a plate (it won’t be totally cooked through; don’t worry as it will finish cooking in the sauce). Cook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Add remaining 1 Tbsp. oil followed by garlic and ginger. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Add reserved sauce and return chicken to skillet. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes. Transfer chicken and vegetables to a platter. Spoon sauce over. Top with toasted cashews.
Time 20m Number Of Ingredients 9 Steps:
Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins. If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water. If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine the first six ingredients; set aside., In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired.
Time 1h20m Yield 4 , 4 serving(s) Number Of Ingredients 21 Steps:
Cube chicken into bite size pieces and place in a medium size mixing bowl. Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator. Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside. Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts. Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely. Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm. Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish. Makes 4 servings.
Time 30m Yield 2 to 4 servings Number Of Ingredients 23 Steps:
In a medium bowl, combine the chicken, batter ingredients and 2 tablespoons water. Mix them by hand until the dry ingredients are evenly distributed. In a separate medium bowl, sift together the breading ingredients. Working with one piece of chicken at a time, drop each battered piece into the breading and lightly toss it to coat. (Do not press the breading onto the chicken.) Shake the excess breading off, then place the breaded chicken onto a wire rack-lined baking sheet, leaving space between each piece. Heat the oil in a large wok or skillet to 325 degrees. Gently drop the chicken into the oil one piece at a time, spacing them out evenly. Let them fry, undisturbed, for 7 to 8 minutes, until the pieces are deeply golden brown, then remove them with a spider or slotted spoon and transfer to a paper towel-lined tray to drain. Turn off the heat and carefully pour out oil into a heatproof container or pot to discard once it cools. Carefully scrape out any specks from the wok or pan with a paper towel held by tongs. Do not rinse the wok. Heat the wok over medium-high. Add the onion, carrot, celery, water chestnuts, mushrooms and garlic. Stir-fry until the garlic and celery become aromatic, about 2 minutes. Push the vegetables to one side of the wok. Add the sugar to the center of the wok and don’t stir it for several seconds, to encourage it to caramelize a little. Then add the soy sauce and oyster sauce, and stir until the sugar has dissolved into the liquids. Toss the vegetables into the sauce. Let the sauce come up to a full boil and stir occasionally for 2 minutes, allowing it to slightly reduce and thicken. Stir in the fried chicken and cashews. Give the cornstarch-slurry a stir and add it to the sauce, stirring as it thickens. Remove from heat. Stir in the sesame oil and MSG (if using), and transfer to a serving platter. Serve with rice, if desired.
Time 20m Number Of Ingredients 10 Steps:
In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat. Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.
Time 20m Yield 2 serving(s) Number Of Ingredients 10 Steps:
In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved. Add to the marinate chopped chicken breasts, mix well cover and marinate for 1 hour in refrigerator. Heat oil in Wok until hot, add bamboo shoots and green capsicum. Stir-fry for a few minutes. Remove bamboo shoots and green capsicum with slotted spoon or any spoon which drains the oil back into the wok. Drain marinate and add chicken to the wok. Quickly toss and turn. When chicken is cooked or slightly brown add hoisin sauce. Continue to toss. Return vegetables to work. Serve over rice and sprinkle the cashew nuts.
