Spicy Cashew Chicken W Yakisoba Noodles Recipes

CASHEW CHICKEN WITH NOODLES

Steps:

• Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

SPICY CASHEW CHICKEN W/ YAKISOBA NOODLES

Steps:

• Cut chicken into bite-sized pieces.
• Combine soy sauce, peanut sauce, chili paste and coconut milk in a large bowl.
• Place chicken in bowl, mix well and marinate for at least 20 minutes up to 2 hours.
• Separate chicken from marinade, do not discard marinade.
• Heat 2 Tbsp peanut oil in a Wok or large frying pan.
• Stir-fry chicken for 2-3 minutes or until done, set aside.
• Add remaining oil to wok and Stir-fry vegetables for 2-3 minutes or until tender yet crisp.
• Add Marinade into wok with vegetables, cook until heated.
• Add chicken and cashews into wok with sauce and vegetables.
• Cook until heated through.
• Remove from wok. do not rinse wok.
• Add 1 tbsp peanut oil to wok and stir-fry yakisoba noodles until hot.
• Combine all ingredients in wok and toss.
• Serve immediately.

CHICKEN YAKISOBA

Steps:

• Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
• Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
• Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

YAKISOBA CHICKEN

Steps:

• Cut and chop all vegetables and chicken before starting.
• Heat a large skillet over medium heat for 5-7 minutes.
• Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.
• Add garlic and saute an additional minute.
• Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.
• Remove mixture from pan and set aside and keep warm.
• In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).
• Stir fry until cabbage begins to wilt.
• Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).
• Heat through.
• Serve with extra soy sauce if desired.
• Enjoy.