Skip to main content

Cashew Chicken Stir Fry


Ingredients
  • 1.5 Cup Chicken, breast meat,cut into small pieces
  • 1 tsp Sesame Oil
  • 1/4 tsp Baking Soda
  • 1 tsp Black Pepper Powder
  • 1 Tbsp Sauce Mix
  • 1/2 Tbsp Cornstarch

For Cashew Chicken Sauce:
  • 1/4 Cup Unsalted Chicken Stock
  • 1.5 Tbsp Low Sodium Soy Sauce
  • 1 tsp Sugar
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Hoisin Sauce
  • 1 tsp Sriracha
  • 1 Tbsp Oyster Sauce
  • A dash of Black Pepper Powder
  • 1 Tbsp Tomato Ketchup
  • 1 tsp Chili Garlic Sauce

Additional:
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Vegetable Oil
  • 1 tsp Ginger,grated
  • 1 Tbsp Garlic,grated
  • 1 Small White Onion,chopped
  • 3/4 Cup Unsalted Cashews Roasted Whole
  • 2 Tbsp Chopped Spring Onion,green
  • Sesame Seeds
  • Get Ingredients Powered by Chicory


Instructions
  1. In a bowl add the ingredients mentioned for sauce mix.
  2. Mix well everything and keep aside.
  3. In another bowl,add the chicken pieces,clean.
  4. Add the ingredients mentioned and mix well and keep aside.
  5. Heat a pan/skillet/wok,add the sesame oil and vegetable oil.
  6. When its hot,add the chicken pieces and immediately stir fry till cooked well.
  7. Keep this aside.
  8. In the same pan,add the ginger,garlic and onion.
  9. Stir fry till soft.
  10. Add the sauce mix to this and let it cook for few seconds till it slightly thickens.
  11. Next add the chicken pieces and toss well to coat the chicken with sauce mix.
  12. Finally adjust salt and add cashews,chopped green onions and sesame seeds.
  13. Serve with rice or noodles of your choice!

This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Cookies

Ingredients 1 cup butter softened 1 cup sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 1/4 cups flour 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 1 cup chocolate chips 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess Instructions Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned...
Post a Comment
Read more

CHOCOLATE OREO CAKE

INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey�s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8�9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6�7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You�ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS  Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.  Add all dry ingredients to a large bowl and...
Post a Comment
Read more

THE BEST CREPE RECIPE

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...
Post a Comment
Read more