A few nights ago, I mixed and matched a few different stir fry recipes to create this recipe for chicken stir fry. It was AMAZING! I served it with one of McPreachy's favorites: bacon and egg fried rice! YUM!
Hope you enjoy this healthy (well... except for the bacon) and delish meal!
Chicken and Cashew Stir Fry:
- 3-4 chicken breasts, cut into strips
- 16 oz veggies of your choice ( I used snap peas, red pepper, onions, shredded carrots and mushrooms. For an even easier meal, just buy a bag of frozen stir-fry veggies!)
- 3/4 cup whole cashews (or almonds if you prefer)
- 3 cloves of garlic, chopped
- 1 T. cornstarch
- 1 T. brown sugar
- 1/2 tsp. ground ginger
- 1/2 c soy sauce (I used low-sodium from TJ's)
- 1/3 c. pineapple juice (I'm sure you could use OJ in a pinch)
- Heat a few tablespoons of canola or peanut oil in a wok or large skillet over medium-high heat. Add chicken and cashews and stir-fry for 4 minutes, until chicken is browned all over.
- Add your veggies and garlic to the pan. Cover the pan and cook for another 5 minutes or so. Don't worry if the pan seems crowded; the veggies will cook down. (Note: the above picture was taken before this step. The veggies will be more cooked down than this when you are finished.)
- In a small bowl, combine cornstarch, brown sugar, ginger, soy sauce and pineapple juice. Add this mixture to the wok and cook 2-3 minutes, until thickened.
- Serve over rice or stir the whole thing into cooked buckwheat/soba noodles for homemade Pick Up Stix-style Chow Mein! Enjoy!
Like I said, I served this delightful dish o' the Asian persuasion with my favorite bacon-egg fried rice. I'll tell you how to make it, but I'll warn you that this isn't really a recipe, more of a method. I just kinda sprinkle and dump until it tastes right. So if you are the type of person who needs exact measurements, do not keep reading. You will be frustrated.
Bacon-Egg Fried Rice:
- Cook one cup of rice they way you normally would. Set aside.
- In a wok or large skillet, cook 6 slices of chopped bacon until brown and crispy. Drain and set aside.
- Add a few tablespoons of canola oil to the same pan. Over medium-high heat, cook one yellow onion and 4 cloves of chopped garlic until soft.
- Add two beaten eggs and scramble until cooked.
- Add your rice and stir everything together.
- Start seasoning. I usually add a healthy shake of ground ginger, several generous shakes of soy sauce, salt and pepper. Just keep adding and adjusting until you get the fla-vah you desire.
- Once your seasoning is good, just pat the rice down and let it sit for a few minutes to get a little color. Careful not to burn it.
- Stir in your bacon and serve! Enjoy!