Chicken & Cashew Nut Stir Fry recipe Asian easy to cook food soy sauce
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
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Chicken & Cashew Stir fry Recipe
You could spend $15 - $20 for one serving of stir fry at the local takeaway, or you could make a big batch of this delicious Chicken & Cashew Stir-fry that's dressed in a delicious oyster and soy sauce.
Not only is this much cheaper than ordering out, it's also much healthier, but with all the flavour.
Makes: 4 Services
Total Time: 20-30 minutes
To make this recipe you will need:
500g Chicken Breast, cut into thin, bite size strips
1.5 tbsp. Oil
2 tbsp. Oyster Sauce
1 tbsp. Soy Sauce
1/3 cup Chicken Stock
2 tsp. Corn Flour
1 Onion, Thinly sliced
1 large Carrot, thinly sliced in battons
150g Snow Peas
200g Baby Corn, halved
2 Garlic cloves, Crushed
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Chicken and cashew stir-fry (Asian-style recipe) 鸡肉炒腰果
I enjoy preparing dishes that incorporate a variety of colors and textures, which is why this chicken and cashew stir-fry has become one of my favorites.
The crunch of cashews combined with tender meat creates a delightful contrast, while the vibrant vegetables add a burst of color that makes it irresistible.
I am confident you will share the same excitement once you try this recipe. It's simple to make and perfect for any time you want to cook a satisfying one-dish meal packed with protein and vegetables.
Give it a try, and enjoy!
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Recipe:
(Please download the recipe and read the full details at )
Ingredients
Marinate the chicken (A)
500g chicken thigh meat, cut into one-inch pieces
2 tsp light soy sauce
1/2 tsp salt
1/4 tsp ground white pepper
1 tbsp cornflour
2 tsp vegetable oil
Other ingredients (B)
3 cloves garlic, minced
1/2 cup of cashews
1 small onion,
5 button mushrooms, cut into half
1 bell pepper, slice into strips
1 stalk celery, cut on the bias into strips
2 stalks of green onions, cut into short sections
2 tablespoons vegetable oil for stir-frying
For the stir-fry sauce (C)
2 tbsp fish sauce
1 tbsp oyster sauce
2 tsp brown sugar
1 tsp red chili flakes
2 tsp lime juice
Note: Please adjust the chili flakes to your liking, depending on your spicy preference.
Method
Marinate
- Cut the chicken into bite-sized pieces, about 1.5 inches in length.
- Marinate the chicken pieces with light soy sauce, salt, and white pepper.
- Coat it with cornstarch and oil. Set aside for half an hour before use.
Prepare other ingredients
- Cut the bell pepper into strips, the celery on the bias into strips, the onion into cubes, and the green onions into thin rings.
- Place the cashews in a dry skillet over medium heat and toast them until golden brown and fragrant.
- Prepare the stir-fry sauce (ingredients in B)
Stir-fry
- Next, heat the vegetable oil in the pan and stir-fry the chicken over low heat, then gradually increase to medium-high heat until lightly golden. Remove from the pan.
- Heat some vegetable oil in a wok, then saute the minced garlic until aromatic.
- Add the onion, sliced red bell pepper, mushroom, and celery to the wok and stir-fry for 2-3 minutes.
- Return the chicken to the pan and stir to combine.
- Add the stir-fry sauce.
- Lastly, add the toasted cashews until heated through.
- Garnish the dish with additional sliced green onions.
#鸡肉炒腰果 #chickenandcashewstirfry
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