Food recipes
Ten-Minute Stir-Fried Chicken with Nuts
Ten-Minute Stir-Fried Chicken with Nuts Ingredients: oil, olive, salad or cooking peppers, sweet, green, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw nuts, cashew nuts, raw sauce, hoisin,...
Ten-Minute Stir-Fried Chicken with Nuts
Ingredients:
oil, olive, salad or cooking
peppers, sweet, green, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, cashew nuts, raw
sauce, hoisin, ready-to-serve
Directions:
Put the oil in a large nonstick skillet (12 inches is best) over high heat; a minute later, add the vegetables in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about 1 minute.
Stir and cook for 1 minute more.
Add the chicken and stir once or twice.
Again, cook until the bottom begins to blacken a bit, about a minute.
Stir and cook for another minute; by this time the vegetables will have softened and the chicken will be done, or nearly so (cut into a piece to check).
Lower the heat to medium.
Stir in the nuts and the hoisin sauce.
Cook for about 15 seconds, then add 2 tablespoons water.
Cook, stirring, until the sauce is bubbly and glazes all the chicken and vegetables.
Serve immediately, with white rice.
Substitute any vegetable, or combination, for the peppers and onions.
Try cut-up and parboiled (simmered in boiling water just until slightly tender) broccoli, asparagus, green beans, or dark leafy greens; shredded raw cabbage; raw snow peas; or chopped tomatoes.
Use any boneless meat in place of the chicken, or shrimp.
or scallops.
Cooking time will remain the same.
Sprinkle the meat with about 1 tablespoon curry powder as it cooks.
Along with the hoisin, add ground bean paste (about 1 tablespoon), plum sauce (about 1 tablespoon), or chili-garlic paste (about 1/2 teaspoon, or to taste) during the last minute of cooking.
Replace the hoisin with 3 or 4 small dried hot red chiles (optional), 1 tablespoon minced garlic, 1 tablespoon soy sauce, and 1/2 cup chopped scallion, all added along with the nuts
A flat-bottomed skilletthe larger the better and preferably nonstickis better than a wok for stir-fries made at home.
Keep the heat high and dont stir too much to ensure nicely browned, even slightly charred meat and vegetables.
Keep it simple; too many ingredients slow you down and eventually overload the skillet so that browning becomes impossible.
Ingredients:
oil, olive, salad or cooking
peppers, sweet, green, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, cashew nuts, raw
sauce, hoisin, ready-to-serve
Directions:
Put the oil in a large nonstick skillet (12 inches is best) over high heat; a minute later, add the vegetables in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about 1 minute.
Stir and cook for 1 minute more.
Add the chicken and stir once or twice.
Again, cook until the bottom begins to blacken a bit, about a minute.
Stir and cook for another minute; by this time the vegetables will have softened and the chicken will be done, or nearly so (cut into a piece to check).
Lower the heat to medium.
Stir in the nuts and the hoisin sauce.
Cook for about 15 seconds, then add 2 tablespoons water.
Cook, stirring, until the sauce is bubbly and glazes all the chicken and vegetables.
Serve immediately, with white rice.
Substitute any vegetable, or combination, for the peppers and onions.
Try cut-up and parboiled (simmered in boiling water just until slightly tender) broccoli, asparagus, green beans, or dark leafy greens; shredded raw cabbage; raw snow peas; or chopped tomatoes.
Use any boneless meat in place of the chicken, or shrimp.
or scallops.
Cooking time will remain the same.
Sprinkle the meat with about 1 tablespoon curry powder as it cooks.
Along with the hoisin, add ground bean paste (about 1 tablespoon), plum sauce (about 1 tablespoon), or chili-garlic paste (about 1/2 teaspoon, or to taste) during the last minute of cooking.
Replace the hoisin with 3 or 4 small dried hot red chiles (optional), 1 tablespoon minced garlic, 1 tablespoon soy sauce, and 1/2 cup chopped scallion, all added along with the nuts
A flat-bottomed skilletthe larger the better and preferably nonstickis better than a wok for stir-fries made at home.
Keep the heat high and dont stir too much to ensure nicely browned, even slightly charred meat and vegetables.
Keep it simple; too many ingredients slow you down and eventually overload the skillet so that browning becomes impossible.