Pork Stir-fry with Cashew Rice
Recipe:
Serves 4
3/4 Cup uncooked long-grain rice
1/3 Cup chopped green onions
1/4 Cup dry-roasted cashews, coarsely chopped
2/3 Cup chicken broth
2 Tablespoons corn starch, divided
3 Tablespoons Kroger low-sodium soy sauce, divided
2 Tablespoons Private Selection® honey
1 Pound boneless pork chops, cut into ½ inch cubes
3 Tablespoons canola oil, divided
1 Cup chopped onions
1 Tablespoon ginger, chopped fine
1 Tablespoon garlic, minced
1 Cup red bell pepper, diced
1. Cook the rice according to package directions. Stir in the green onions and cashews and
set aside.
2. Combine the chicken broth, 1 of the tablespoons of corn starch, 2 tablespoons of the soy sauce and honey in a small bowl and set aside.
3. Combine pork, remaining 1 tablespoon corn starch and remaining 1 tablespoon of the soy sauce in a bowl and toss well. Heat a non-stick skillet over medium-high heat for one minute. Add one tablespoon of the oil and sauté the pork mixture until brown. Remove the pork to a clean plate and set aside.
4. Return the same skillet to the heat and add the remaining 2 tablespoons oil. Add the onion and peppers and sauté for 2 minutes. Add the ginger and garlic and sauté for 30 seconds. Return the pork to the pan and the ingredients in step #2 above. Bring to boil and simmer for 1 minute (or until thick). Spoon over rice.
Cashew Chicken Stir Fry Interactive
An inspirational, delicious and easy to prepare chicken dish, titled Broccoli & Cashew Chicken Stir Fry. Watch as Knorr® Chef Einav demonstrates how to cook this Family Favorite chicken dish.
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Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE
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LEARN HOW TO MAKE AN EASY VEGETABLE STIR FRY RECIPE TO ENJOY TODAY!
LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight!
Ingredients:
80g broccolini
40g carrot
80g cremini mushrooms
1/2 red bell pepper
1/2 red onion
4 spears baby corn
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
1 tbsp sriracha
1 tsp cane sugar
splash of toasted sesame oil
1+1 tsp avocado oil
Directions:
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil
4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside
5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour
6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes
7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute
8. Plate the veggies and serve with freshly steamed rice
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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BETTER THAN TAKEOUT - Chicken and Cashew Nuts Recipe
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Today we are making Cashew chicken - a popular stir fry originating in the Zhejiang province of China. It is quick and easy. No cooking skills are required, and it tastes better than takeout.
INGREDIENTS (Serves 2 people)
To marinate the chicken
400g / 14oz of chicken breast
1/4 tsp of salt
1/4 tsp of baking soda
White pepper to taste
2 tsp of cornstarch
1 tsp of dark soy sauce (Amazon Link -
For the sauce
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of hoisin sauce (Amazon Link -
1/2 tbsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
3 tbsp of water
1.5 tsp of cornstarch
To stir fry
3 tbsp of vegetable oil
1/2 cup of cashew
10 cloves of garlic, cut in halves
1/2 inch of ginger, sliced thinly
3 scallions, diced and separate the white and green part
70g / 2.5 oz of bell pepper
70g / 2.5 oz of green bell pepper
70g / 2.5 oz of carrot
A splash of water as needed
INSTRUCTIONS
Slice the chicken breast into 2/3-inch thick strips, then dice into 2/3-inch cubes.
Marinade the chicken with salt, baking soda, white pepper, cornstarch, dark soy sauce, and Chinese cooking wine. Set it aside for 15 minutes.
Combine soy sauce, oyster sauce, hoisin sauce, dark soy sauce, five-spice powder, water, and cornstarch in a bowl and stir until there are no lumps. Set it aside.
Peel 10 cloves of garlic and cut them into halves; Slice the ginger thinly; Dice the scallions and separate the white and green parts;
Cut the red and green bell pepper into small diamond shapes. Cut the carrot into 2/3-inch bite size pieces. Different color of vegetables makes this dish pretty in presentation. However, feel free to switch them with whatever you have in your kitchen.
Add oil and cashew to the wok and stir over medium heat for 1 minutes or until the nuts are slightly golden. Remove the cashew from the wok, but leave the oil behind. You can switch the cashew to walnut, pecan, or peanut.
Turn the heat to high and add the marinated chicken. Stir for 3 minutes or until the chicken is nicely charred. Remove the chicken from the wok but leave the oil behind.
Add garlic, ginger, diced white part of the scallions, and carrot to the same wok. Stir until fragrant. Add a splash of water and cover the vegetables with a lid and wait for a couple of minutes to allow the steam to cook the carrot through.
Add the red and green bell pepper, pour in the sauce, introduce the chicken back to the wok, and stir well. If the wok looks dry, you can add another splash of water to help to mingle everything.
Before serving, add the nuts and diced green part of the scallions and toss thoroughly.
Serve with white rice or noodles.
One Pan Chicken and Broccoli Stir Fry | Dinner in 30 Minutes
This homemade Chicken and Broccoli Stir Fry recipe is an easy 30-minute meal and it has the best stir fry sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN AND BROCCOLI STIR FRY INGREDIENTS:
►1 lb chicken breast (boneless skinless), cut into 3/4 pieces
►2 Tbsp cooking oil (I used extra light olive oil), divided
►1 lb broccoli cut into florets (about 5 cups)
►1 small yellow onion sliced into strips
►1/2 lb white button mushrooms thickly sliced
STIR FRY SAUCE INGREDIENTS:
►2/3 cup low sodium chicken broth
►3 Tbsp low sodium soy sauce (use Tamari for gluten-free)
►2 Tbsp light brown sugar packed (or honey to taste)
►1 Tbsp corn starch
►1 Tbsp sesame oil
►1 tsp fresh ginger peeled and grated (lightly packed)
►1 tsp garlic (2 small cloves) grated
►1/4 tsp black pepper plus more to season chicken
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The 15 Minute Cashew Chicken At Home
Healthy food doesn't usually come to mind when you think of cashew chicken. This one is just as good as any other and good for you.
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