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)

Directions:

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.