Prideful as it may sound, I (that is Sarah F) am going to take the credit for this recipe. *smirk* I looked at a recipe and then promptly decided it didn’t seem right, so made things up as I went along. It turned out well!
Ingredients
2 Largish chicken breasts - cut into sml chunks
Fresh garlic (to your own taste)
1 sml bag snow peas
¾ cup sliced carrots
2 eggs – beat
2 tbsp soy sauce
2 tbsp pineapple juice (from can of diced pineapple)
2 tbsp ketchup
1 ½ tbsp fish sauce
4 cups day old cooked rice
1 regular can diced pineapple - drained
5 diced (kinda large) green onions
Directions
- Cook chicken and garlic in hot oil
- When done move chicken to sides of skillet and pour in snow peas and carrots (make sure there is still enough hot oil in the pan) in the center of the skillet Рsaut̩
- Move chicken/veggies to side and pour in eggs – leave sit for a bit (till semi hardened) and then break up with a spatula – still all together
- Pour in sauce – still all together
- Pour in rice - heat 2 min
- Pour in pineapple – heat 1 min
- Sprinkle green onions on top
Cashew Chicken Stir-Fry
Simple yet yummy stir-fry. You could use the sauce on any number of veggi/meat stir-fries. To give credit where credit is due, this recipe is from an Asian cookbook Peter’s sister gave us for Christmas. Thanks Ruthanne!!
Ingredients
1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces
2 egg yokes – slightly beaten
½ cup corn flour
2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce
Roasted cashews
4 spring onions – sliced
Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.
- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top
NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.
Ingredients
1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces
2 egg yokes – slightly beaten
½ cup corn flour
2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce
Roasted cashews
4 spring onions – sliced
Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.
- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top
NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.
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