Chicken Stir Fry with Asparagus and Cashews

Chicken Stir Fry with Asparagus and Cashews

Preparation: 20 minutes
Cooking:25 minutes
Servings: 4

Ingredients:

  • 1/2 cup raw cashews
  • 1 1/2 pounds skinless, boneless, boneless chicken breasts, cut into 1 1/2-inch pieces
  • 2 Tablespoons fish sauce
  • 2 Tablespoons vegetable oil
  • 1/2 cup low-sodium, fat-free chicken broth
  • 1 pound asparagus, sliced on the diagonal (1-inch thick)
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon freshly squeezed lime juice
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped chives
  • freshly ground black pepper

Procedure:

  1. Preheat oven to 350°F. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
  2. In a medium bowl, toss the chicken with 1 Tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cool over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
  3. Pour the chicken broth into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
  4. Add the remaining 1 Tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir fry with black pepper and serve right away with rice.

Chicken and Cashew Nuts Stir Fried with Shrimps Recipe

Chicken and Cashew Nuts Stir Fried with Shrimps

Ingredients:

  • 10 big shrimps (cooked)
  • 1/2 cup baby corn (cut whichever way you like)
  • 1/2 cup sliced onion
  • 1/2 cup scallions (cut 1 inch)
  • 1/2 cup mushrooms ( cut half)
  • 1-2 red sweet peppers (sliced)
  • Fried cashew nuts as much as you like
  • 5 fried dry peppers
  • 1/2 cup sliced string bean
  • 1 minced coriander root
  • 1 tbsp minced garlic
  • 1 big tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tbsp light soy sauce

Sauce: 2 servings

  • 2 Big tbsp. of palm sugar
  • 3 tbsp. concentrated tamarind juice
  • 3 tbsp. fish sauce
  • 2 tbsp. oyster sauce

Procedure:

  1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Used medium or low heat to let the sauce boiled and get thick. Keep stirring.Make sure you dont burn the sauce.
  2. Now remove the sauce from the stove, put sauce 5 tbsp . Save the rest for next time use.
  3. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root.
  4. When the garlic smells aromatic, add the vegetable that take more time to be cooked first- baby corn, mushroom.
  5. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients.
  6. Cook for 1-2 minutes. Add onion, sweet pepper, string bean, cooked shrimpsand scallion.
  7. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds.
  8. Turn off the stove. Don’t forget the cashew nuts!!!! Add them now and mix well!
  9. Serve with fragrant Jasmine rice