Tuesday, July 13, 2010

DIY Chinese Food: Super-Amazing, Incredible, Healthy Stir Fry... and Fried Rice!

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)


  1. 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.

  2. 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.)

  3. 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.

  4. 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:

  1. Cook one cup of rice they way you normally would. Set aside.

  2. In a wok or large skillet, cook 6 slices of chopped bacon until brown and crispy. Drain and set aside.

  3. 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.

  4. Add two beaten eggs and scramble until cooked.

  5. Add your rice and stir everything together.

  6. 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.

  7. 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.

  8. Stir in your bacon and serve! Enjoy!

Well done, Grasshopper. You are now wise in the way of Asian cuisine.


  1. This looks SOOOO good, Case. Jon will love me forever if I make that fried rice. (He'll love me forever anyway, but you know what i mean.)