Wednesday, 23 October 2013

The Ultimate Chicken Stir Fry

Chicken Stir Fry
Chicken Stir Fry
Chicken is the most common protein used in stir fries because they can easily be marinated at short periods and quickly absorb its flavors.  Chicken can also blend easily with any vegetable on your refrigerators which make it a very convenient protein for stir frying.   Stir fried chicken when serve can always be your main entrée for the evening meal and most family choices are chicken stir fried suppers.
The Ultimate Chicken Stir Fry is a recipe where chicken, cashews and water chestnuts are cooked in a flavorful sauce.  We will show you how this recipe can be easily done in your own kitchens.  It is a classic recipe and is filled with flavor so delicious your family will keep on requesting for a repeat performance.   Let us surprise them and do the cooking now.


  • Three fourth cup cashews, without the salt
  • Vegetable oil for cooking, as needed
  • One and a half pounds of chicken breasts, please cut them into one to two inches pieces or into bite sizes
  • One pound mushrooms, (shiitake, button or your choice of mushrooms), please remove the stems and cut them into large pieces
  • One cup of carrots (sliced them into two to three inches strips)
  • One can of whole water chestnuts
  • one teaspoon chili oil (substitute it with sesame oil if desired)
  • Two cloves of garlic, minced
  • One tablespoon minced ginger
  • Three spring onions, washed, white parts sliced very thinly (reserve the green parts)
  • Three tablespoons of soy sauce
  • Three fourth cup water
  • A mixture of a tablespoon of cornstarch and two tablespoons of water
  • Four cups cooked white rice (please follow package instruction)
  • Toast the cashews in a dry wok over medium heat on your American stove.  Cook them for about a minute stirring continually until they are toasted slightly but do not burn them.  Remove the cashews and set aside.
  • Reheat your wok and add two tablespoons of peanut oil into the wok.  Then add the chicken cuts and stir fry until they are lightly browned, with no pink color left for about five to six minutes.  Then remove the chicken to a plate and reserve.
  • Reheat your wok again at high heat and stir fry the mushrooms, carrots and water chestnuts for about three minutes.  Add the cooked chicken to the pan and then the cashews and continue stir frying. 
  • Finally add the stir fry sauce and stir to combine with the ingredients well.  Cover the wok and let the ingredients cook for about three minutes, but lower the heat to medium.  
  • Remove the cover and then add the cornstarch mixture to the pan.  Stir the ingredients to fully combine with the cornstarch slurry until it is consistently thick. 
  • Remove the dish to a serving plate and serve immediately while it is hot. 
  • Pair it with the hot steamed white rice.  This is your main entrée for the evening.
  • You can always enjoy and have fun doing this stir fried chicken recipe in your own kitchens.  Please continue stir frying and be creative in your own home.  You will the master of your kitchens soon.

You can also visit here to learn on how to cook Stir Fried Chicken.

No comments:

Post a Comment