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Soy Sauce

Cashew Chicken Stir Fry

March 20, 2014 by Kay 11 Comments

Cashew Chicken Stir Fry is packed full of fresh vegetables & chicken and bathed in a rich sauce that is served over a bed of rice.

I know it’s easy to order Chinese, but I need to tell you, it’s easy to make Chinese dishes at home. Give it a try, you won’t be disappointed.

The sauce for the Cashew Chicken Stir Fry has chicken broth, molasses and soy sauce as the  base with some spices thrown in for added flavor.

I used onion, pepper, carrots and asparagus for the vegetables. You can easily switch up the vegetables if you’d like. Broccoli, pea pods, zucchini or celery would work as well.

I topped off this dish with salted cashews. My hubby, Mr. B doesn’t care for nuts in his Chinese dishes, so I add them on top to my serving. You can easily add them in with the vegetables if you like.

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry

 

 

I love the crunch of the cashews.

I love the crunch of the cashews.

 

 

Asparagus in a stir fry is delicious.

Asparagus in a stir fry is delicious.

 

 

 

 

 

 

 

 

The bright color of the peppers really stand out.

The bright color of the peppers really stand out.

 

 

I use Basmati rice.

I use Basmati rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Cashew Chicken Stir Fry

Rating: 51

Yield: 4 Servings

Cashew Chicken Stir Fry

Ingredients

  • For the Sauce:
  • 1 1/2 tbsp. cornstarch
  • 1/2 cup chicken broth
  • 1/4 cup molasses
  • 1/4 cup soy sauce
  • 2 tbsp. red wine
  • 1/4 tsp. cayenne
  • 4 tbsp. olive oil, divided
  • 1/4 tsp. garlic powder
  • For the Chicken & Vegetables:
  • 1 cup cashews, lightly salted
  • 1 lb. boneless skinless chicken breasts cut into 1 inch chunks
  • 1 large onion, chopped
  • 2 medium sweet peppers, chopped
  • 6 - 8 asparagus spears, cut into 2 inch pieces
  • 2 carrots, sliced

Instructions

  • Add the cornstarch to the chicken broth and whisk to combine. Add in 2 tbsp. olive oil and the rest of the sauce ingredients, whisk to combine and set aside.
  • In a large saucepan over medium high heat add 2 tbsp. olive oil. Add in the chicken chunks, lightly salt & pepper and cook until cooked through, approx. 7-9 minutes. Remove from the pan and set aside.
  • Add the vegetables to the pan and stir fry for 3-4 minutes. Return the chicken to the pan and stir to combine. Add in the sauce, bring to a boil and boil for 1-2 minutes or until the sauce has thickened.
  • Serve over rice. Add cashews to the top.

Notes

You can add the cashews to the stir fry when you add the sauce.

3.1
https://www.lovefoodwillshare.com/cashew-chicken-stir-fry/

 

 

 

 

Filed Under: Chicken Tagged With: Asparagus, Carrots, Chicken, Chicken Broth, Molasses, Onion, Peppers, RIce, Soy Sauce

Slow Cooker Thai Chicken

December 3, 2013 by Kay Leave a Comment

A slow cooker recipe can be a time saver. I assemble the dish before I head out to work in the morning and it’s nice to come home to the kitchen smelling so nice and dinner ready to eat. Thai food has a great aroma. My whole family loves Thai food, so in the last couple of years I have searched out Thai recipes to make at home. It doesn’t quite compare to going out to eat for Thai food, but it does taste good. Most Thai recipes contain coconut milk and a curry paste, both items are readily available at the grocery store.

Print
Slow Cooker Thai Chicken

Slow Cooker Thai Chicken

Ingredients

  • 4 carrots, peeled and sliced into ½ inch pieces
  • 2 celery stalks, sliced into ½ inch pieces
  • 4 boneless skinless chicken breasts
  • Salt and pepper
  • 3 tbsp. thai curry paste (green or red)
  • Zest and Juice of 1 lime
  • 1 can (15 oz.) can coconut milk
  • ¼ cup creamy peanut butter
  • 2 tbsp. low sodium soy sauce
  • 1 shallot, minced
  • Cilantro

Instructions

  • Layer the carrots and celery in the bottom of a slow cooker. Place the chicken breasts on top and sprinkle with salt and pepper.
  • In a mixing bowl, combine the curry paste, lime zest and juice, coconut milk, peanut butter, soy sauce and shallot. Whisk together and pour over the chicken and vegetables. Cook on low for 5 hours.
  • At this point, take out the chicken and vegetables and set aside. Add 1 tbsp. corn starch to the sauce and whisk together. Keep whisking until sauce is thickened, add back in the chicken and vegetables and cook for an additional 30 minutes. Serve on top of rice noodles or rice. Garnish with cilantro.
3.1
https://www.lovefoodwillshare.com/slow-cooker-thai-chicken/

 

Slow Cooker Thai Chicken

Slow Cooker Thai Chicken

 

 

Slow Cooker Thai Chicken

Slow Cooker Thai Chicken

 

 

Filed Under: Chicken Tagged With: Carrots, Celery, Chicken, Coconut Milk, Peanut Butter, RIce, Soy Sauce

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