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May 26, 2009

Chicken, Cashew, and Red Pepper Stir-Fry

Filed under: Chicken, Chinese, Main Dish — Tags: , — bettylou79 @ 10:00 pm

I think I go through phases of foods that I become obsessed with for while.  For some reason any time I see an Asian inspired recipe in a magazine I am compelled to make  it!  I love how easy stir-fry is to toss together.   My husband and I got married almost 3 years ago and we received a wok as a shower gift.  Sadly the poor thing is still in it’s box in the closet that we have dubbed my teaching closet and the wedding gifts that we have no room for yet closet!  So look for more stir-fry recipe when that walk gets a new home in the kitchen when we move into a larger house/apartment this summer!

I suggest you try this when you’re in the mood for a light but great meal! I love what the cashews add to this recipe.

Enjoy!

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Chicken, Cashew, and Red Pepper Stir-Fry

source:  Cooking Light

Ingredients

  • 3 3/4  teaspoons  cornstarch, divided
  • 2  tablespoons  low-sodium soy sauce, divided
  • 2  teaspoons  dry sherry
  • 1  teaspoon  rice wine vinegar
  • 3/4  teaspoon  sugar
  • 1/2  teaspoon  hot pepper sauce (such as Tabasco)
  • 1  pound  chicken breast tenders, cut lengthwise into thin strips
  • 1/2  cup  coarsely chopped unsalted cashews
  • 2  tablespoons  canola oil
  • 2  cups  julienne-cut red bell pepper (about 1 large)
  • 1  teaspoon  minced garlic
  • 1/2  teaspoon  minced peeled fresh ginger
  • 3  tablespoons  thinly sliced green onions

Preparation

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

April 3, 2009

Spicy Chicken Stir-Fry with Peanuts

Filed under: Chicken, Chinese, Main Dish — Tags: , — bettylou79 @ 10:33 am

I feel like I’ve been on a stir-fry kick lately.  Maybe it’s because they are so easy to make  and are simple to make for one person.  I actually made this meal for my husband and I this past weekend.  We loved the spiciness and I thought it was pretty interesting  because when I was making it I felt like I was in a Thai restaurant because of the smell.  My husband took the leftovers to work the next day and he said it was great.  The recipe below is for one person so just double it for two people.   I served this over white rice.

Enjoy!

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Spicy Chicken Stir-Fry with Peanuts

source: Everyday Food, Martha Stewart

Ingredients

Serves 1

  • 1 teaspoon peanut oil
  • 1 boneless, skinless chicken breast half (6 to 8 ounces), thinly sliced crosswise
  • 1 garlic clove, thinly sliced
  • 1/2 to 1 serrano or jalapeno chile, thinly sliced crosswise
  • 4 ounces snow peas (about 1 1/2 cups), stem ends trimmed
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped roasted peanuts
  • 1/4 cup basil leaves, torn (optional)

Directions

  1. In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
  2. Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.

December 12, 2008

Sweet and Sour Chicken

Filed under: Chicken, Chinese, Main Dish, Vegetables — Tags: , — bettylou79 @ 11:39 am

I would like to start off by thanking my wonderful husband for putting this meal together! He is working a different shift with his current job, that I have dubbed the “night shift” he gets home in the evenings around when I should be going to bed but he has managed to come home on his “lunch” break and have dinner with me a few nights a week. It is so nice to eat with someone else rather than cook a large meal for yourself. I suppose I could eat cereal but this blog would get very boring, very fast!

We have had this meal several times since I received the cookbook it is in for a Christmas gift last year. We got a crockpot for our wedding but I was antsy for some recipes that we could throw together in the morning or even the night before and have it waiting for us when we got home from work in the evenings. This is just one of those perfect meals. I love that the ingredients are very easy to find and are relatively good for you too! We topped our bowls with chopped cashews instead of the almonds that were called for. We have also tossed in canned water chestnuts and some pineapple and let that meld for about 30 minutes also. Yummy! Enjoy!

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Sweet and Sour Chicken

source: Better Homes and Gardens: 5 Ingredient Slow Cooker Recipes

Ingredients:

1 pound skinless, boneless chicken breast halves

2 9-ounce jars sweet and sour sauce

1 16-ounce package frozen loose-pack broccoli, carrots and water chestnuts

2 1/2 cups hot cooked rice

1/4 cup toasted almonds

Preparation:

1. Cut chicken into 1-inch pieces. In a 3 1/2 to 4 quart slow cooker combine chicken, sweet-and-sour sauce, and frozen vegetables.

2. Cover and cook on low-heat for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 2 3/4 hours. Serve with hot cooked rice. Sprinkle with almonds.

Enjoy!

October 22, 2008

Chicken and Cashew Stir-Fry

Filed under: Chicken, Chinese, Main Dish, Vegetables — Tags: , — bettylou79 @ 10:24 am

I haven’t blogged for a few days. I promise I have been cooking and baking but it just hasn’t been that exciting or they are recipes that you’ve already seen on here.

I found this recipe in one of my old Gourmet magazines when I was going through and ripping out recipes. This one caught my eye and I decided to make it sooner rather than later. I was talking with my husband tonight about how I tend to make a lot of Asian inspired meals. I think that is because the ingredients are so fresh yet so simple and the recipes are usually relatively fast after the preparation. I also love that most of the recipes pair so nicely with rice which is also easy to prepare. On to the recipe!

Ingredients

1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews

Preparation

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

October 10, 2008

Lighter General Tso’s Chicken

Filed under: Chicken, Chinese, Main Dish, Vegetables — Tags: , — bettylou79 @ 10:40 am

This was a fabulous dinner. We really felt like we were out at a Chinese restaurant. The funny thing about dinner was that when we sat down we had the radio tuned to the classical music station but the song playing had a French feel. We felt like we should have been drinking a glass of one in a cafe instead of eating Chinese food!

I will be adding this recipe to our rotation. I found the recipe in my recent issue of Everyday Food. I think I’ve come to the conclusion that anything with sugar peas or snap peas is going to be great. The sauce was great but I suggest only adding a 1/4 teaspoon of chili flakes, because it is spicy! The sauce almost reminds me of Thai dish that I always get when I go out for Thai, Orange Beef with broccoli and mushrooms. Hmm! I think I have to find a recipe for that next! I highly suggest you make this recipe soon! Enjoy!

Lighter General Tso’s Chicken

source: Everyday Food: Martha Stewart

Ingredients

Serves 4

  • 1 1/4 cups long-grain brown rice
  • 1/4 cup cornstarch
  • 1 pound snow peas, trimmed and halved crosswise
  • 4 garlic cloves, sliced
  • 2 teaspoons fresh ginger, grated and peeled
  • 3 tablespoons light-brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 2 large egg whites
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons vegetable oil, such as safflower

Directions

  1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
  2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
  4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

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