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.
Chicken, Cashew, and Red Pepper Stir-Fry
source: Cooking Light
- 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
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.
This recipe reminds me of Orange Beef that I’ve had in a Thai restaurant. I love the orange taste in this dish, as well as the color of the broccoli and the red pepper. This is another meal that my husband try to have after we’ve gone to the gym because it is pretty fast and doesn’t dirty too many dishes. I found this recipe in my standby Everyday Food magazine. Enjoy!
Orange Beef Stir-Fry
Source: Everyday Food, Martha Stewart
- 1 cup long-grain white rice
- 1/4 cup freshly squeezed orange juice, (from 1 orange)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon light-brown sugar
- 1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
- 1 tablespoon cornstarch
- Coarse salt and ground pepper
- 1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
- 2 tablespoons vegetable oil
- 1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide
- Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
- In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
- In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
- Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.