Chicken Snow Peas And Cashew Stir Fry Recipes

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CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS



Chicken Stir Fry with Snow Peas and Cashew Nuts image

Make and share this Chicken Stir Fry with Snow Peas and Cashew Nuts recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken thigh pieces, sliced
1 tablespoon cornflour
1/3 cup dry sherry
1/3 cup chicken stock
1 tablespoon soy sauce
2 tablespoons oil
1 clove garlic, chopped
2 teaspoons ground ginger
3 small onions, quartered
snow peas, topped and tailed (a handful)
60 g unsalted cashews

Steps:

  • Mix together the cornflour, sherry, stock, and soy sauce.
  • Set aside.
  • Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
  • Add the chicken and stir fry until lightly brown.
  • Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
  • Add snow peas and cashew nuts and cook 1 minute more.
  • Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
  • Pile onto serving dish and serve with rice.

CHICKEN, SNOW PEAS AND CASHEW STIR-FRY



CHICKEN, SNOW PEAS AND CASHEW STIR-FRY image

Categories     Chicken

Yield 4

Number Of Ingredients 14

This recipe makes 4 servings
3 tbsp (45 mL) soy sauce
4 tsp (18 mL) cornstarch
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) sherry or chicken stock
1 tsp (5 mL) sesame oil
1 dash hot pepper sauce
1 lb (454 g) boneless skinless chicken thighs or chicken breasts
1 cup (250 mL) snow peas
1 sweet red pepper
1 tbsp (15 mL) vegetable oil
1/3 cup (75 mL) roasted cashews
1 clove of garlic, sliced
1 2 inch piece gingerroot, sliced

Steps:

  • In small bowl, whisk together soy sauce, cornstarch, sugar, sherry, sesame oil and hot pepper sauce; set aside. Cut chicken into bite-size pieces; set aside. Remove strings from snow peas; cut diagonally in half. Seed, core and cut red pepper into bite-size chunks. Set aside. In wok or large skillet, heat vegetable oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate. Add snow peas, red pepper, cashews, garlic and ginger to wok; cover and steam until red pepper is tender-crisp, about 2 minutes. Return chicken and any accumulated juices to pan; toss to combine. Stir in soy sauce mixture; simmer until glossy, about 1 minute. Shortcuts: Look for precut stir-fry chicken strips at the meat counter. Find over 8,000 more Tested Till Perfect recipes at canadi

CASHEW CHICKEN WITH SNAP PEAS



Cashew Chicken with Snap Peas image

Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup long-grain white rice
1 pound skinless, boneless chicken breasts, diced
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons plus 2 teaspoons low-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons finely grated fresh ginger
2 cloves garlic, grated
2 tablespoons vegetable oil
8 ounces sugar snap peas, trimmed
1/2 cup roasted unsalted cashews

Steps:

  • Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
  • Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
  • Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams

CHICKEN AND SNOW PEAS



Chicken and Snow Peas image

A simple,tasty, and quick version of a popular Chinese Style recipe.

Provided by REBECCAROD

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 6

Number Of Ingredients 11

1 cup chicken broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon ground ginger
2 tablespoons vegetable oil
4 large skinless, boneless chicken breast halves, cubed
2 cloves garlic, minced
1 ½ cups sliced fresh mushrooms
2 (8 ounce) cans sliced water chestnuts, drained
3 cups snow peas
1 tablespoon sesame seeds

Steps:

  • Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
  • Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
  • Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g

CHICKEN W/CASHEWS AND SNOW PEAS



Chicken W/Cashews and Snow Peas image

Having bought a new Wok recently (yeah another cooking gadget) I pulled out this Chinese cookbook, I love this recipe which comes from the book "The art of Wok cooking".

Provided by SueVM

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 -3 boneless skinless chicken breasts, cut into 1-inch cubes
4 garlic cloves, peeled and minced
2 tablespoons soy sauce
1 tablespoon dry sherry
2 -3 tablespoons cornstarch (UK cornflour)
3 tablespoons hoisin sauce
2 tablespoons peanut oil
20 snow peas, ends and strings removed
1 cup sliced water chestnuts, drained
1 -1 1/2 cup hot chicken stock
1 pinch salt (or to taste)
1 cup raw unsalted cashews

Steps:

  • Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients.
  • Heat oil in uncovered wok until temps reach 375% degrees.
  • Add chicken mixture and stir fry for 3-5 minutes.
  • Add snow peas and water chestnuts stir fry for 1 minute.
  • Add chicken stock and salt, stir fry until slightly thickened.
  • Stir in cashews and cook for a few seconds.
  • Serve immediately over noodles or rice.

Nutrition Facts : Calories 413.1, Fat 23.7, SaturatedFat 4.2, Cholesterol 34.6, Sodium 977.1, Carbohydrate 26.4, Fiber 2.9, Sugar 6.9, Protein 22.6

CASHEW CHICKEN WITH SNOW PEAS AND WATER CHESTNUTS



Cashew Chicken With Snow Peas and Water Chestnuts image

Make and share this Cashew Chicken With Snow Peas and Water Chestnuts recipe from Food.com.

Provided by foodart

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs chicken breasts, 1 inch bite size strips
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
1 egg white, beaten
3 drops sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
2 tablespoons peanut oil
1 tablespoon minced ginger
1 tablespoon shallot, minced
1 garlic clove, finely minced
1/3 lb snow peas, parboil for a minute
1 cup water chestnut, fresh and peeled
1/2 cup chicken broth
1 stalk green onion, 1 inch strips
1 cup roasted cashew nuts

Steps:

  • In a mixing bowl add chicken meat, salt, pepper, sugar, egg white, sesame oil, oil and cornstarch and combine well and set aside for 10 minutes.
  • Preheat 14" wok with oil over a high heat and add in the marinade chicken, ginger, shallot and garlic; stir fry until the chicken about halfway cooked.
  • Add in the chicken broth and bring to a boil. Turn off heat and add in snow pea and water chestnuts and stirring the mixture the green onion and cashew nuts.

Nutrition Facts : Calories 691.9, Fat 47.7, SaturatedFat 10, Cholesterol 109, Sodium 902.2, Carbohydrate 23.2, Fiber 3.2, Sugar 5.4, Protein 44.2

CHICKEN AND SNOW PEA STIR-FRY



Chicken and Snow Pea Stir-Fry image

This is my favourite stir-fry recipe from one of my Australian Weight Watchers cookbooks called Recipe Collection 2003

Provided by Diana McNaughton

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 small chicken breast fillets, no skin sliced
2 1/2 teaspoons Chinese five spice powder
1 tablespoon fresh ginger, shredded
1 tablespoon sesame seeds
6 shallots, chopped
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
500 g snow peas, trimmed

Steps:

  • Roll chicken in five-spice powder, coat a pan with cooking spray and cook chicken until browned, Remove from pan. Recoat the pan and add ginger, sesame seeds and shallots.
  • Stir-fry for 2-3 minutes, add the combined soy, honey and hoisin sauces, then add the snow peas cook until peas are bright green and tender-crisp.
  • Return the chicken to the pan and cook until heated through.
  • Serve with noodles or rice.

Nutrition Facts : Calories 143.1, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.2, Sodium 641.4, Carbohydrate 27.9, Fiber 3.9, Sugar 16, Protein 5.9

CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery (1/2-inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1-1/2 cups cashews
Hot cooked rice, optional

Steps:

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY



Cashew Chicken Stir-Fry Recipe by Tasty image

Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice

Provided by Kahnita Wilkerson

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ lb chicken breast, cut into 1-inch (2 1/2 cm) pieces
salt, to taste
pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli floret
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
¾ cup raw cashew
½ cup water
brown rice, to serve

Steps:

  • In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
  • In a medium bowl, season the chicken with salt, pepper, and cornstarch.
  • Heat a 9.5" fry pan over medium-high heat and add sesame oil.
  • Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
  • Remove chicken and set aside in a separate bowl.
  • Add the broccoli and bell peppers, and cook for 2-3 minutes.
  • Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
  • Remove from heat and serve over brown rice.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams

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