Cashew, Honey & Orange Chicken Stir Fry (a.k.a. Red Chef Chicken Stir Fry)

I've made this stir-fry a couple of times due to high demands for it from my friends.  And since it's such an easy dish, it's something that I can actually say yes to.  If you have all these ingredients at home, I highly recommend you try this out.  A one bowl meal, enough  to satisfy your family.  This dish is also loaded with vegetables that makes it so colorful.

Red Chef Chicken Stir Fry
Serves 4
  • 2 ea chicken breast (skinned and boneless) (sliced)
  • 3 cups cooked white rice
  • 1 cup baby carrots
  • 1 cup green beans
  • 1 bunch asparagus (cut into 1/2s with rough bottom snapped off and discarded)
  • 1 bunch scallions, sliced
  • 1 medium red bell pepper
  • 1 ea zucchini
  • 2 tbsp minced garlic
  • 4 tbsp sesame oil (split four ways)
  • 3 ea whole eggs
  • 1/3 cup honey
  • 3 ea oranges
  • 2 tsp Underground Spice Market's Chinese Seven Spice Blend
  • 1/2 cup soy sauce
  • 1 tbsp siracha (1/2 tbsp for medium heat)
  • salt and pepper to taste
  • 1/2 cup crushed toasted cashews
  1. In a large pot or wok on medium high heat sear off your chicken breast in 1 tbsp of sesame oil.  Cook chicken through and remove from heat by placing it in a large bowl.
  2. In a pot of boiling water/ steam: cook your vegetables: carrots, green beans and asparagus.  Cook until tender with a little crisp (in other words not mushy and discolored).  
  3. Then heat up the wok once again with another 1 tbsp of sesame oil and saute the scallions, red bell pepper, zucchini and mined garlic for a 2 minutes (do not brown garlic).  Then to that mixture add the vegetables and saute for another quick minute.  Then place in the same large bowl as your chicken.
  4. Place another 1 tbsp of sesame oil into wok and crack all three eggs into the heated oil, while cooking scramble the eggs with your utensil.  Once the eggs are good use a scraper remove from pan and place in large bowl.  (if it makes it easier for you, can can seperatly in another pan fry your eggs).
  5. In the heated wok, add the last 1 tbsp of sesame oil, honey, orange juice (and zest if you wish), soy sauce and siracha sauce.  Season the sauce and allow to reduce to 1/3.
  6. Immediately add the rice and fold the rice to coat with sauce.  And the large bowl of chicken and vegetable mixture and fold and coat the rest of the ingredients, including the cashews.
  7. Serve immediately.
LOL...for this post I have two pics...I couldn't choose!


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