Cashew Kung Pao Chicken October 4, 2010

Asian stir fry’s are quick, easy and taste delicious. It is a easy weeknight meal to make. You can add all different kinds of vegetables and  have endless varieties.

Kung Pao Chicken:

Ingredients:

• 1 package boneless, skinless chicken breasts, or tenderloins, cut into 1/2″ pieces
• 6 tablespoons soy sauce
• 2 tablespoons red wine
• 1 tablespoon plus 2 teaspoons cornstarch
• 2 teaspoons sugar
• 2 tablespoons white-wine vinegar or rice vinegar
• 1/3 cup water
• 2 tablespoons peanut oil  plus 2 teaspoons
• 2/4 cups cashews
• 1/4 cup peanuts
• 4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
• 4 cloves of garlic, crushed
• 1/4 teaspoon dried red pepper flakes

Directions:

In a zip lock bag, toss the chicken with 2 tablespoon of the soy sauce, 1 tablespoon of the wine and 2 cloves of garlic. Allow to marinate in the fridge for a couple of hours. Remove from fridge and then toss chicken with 1 tablespoon of the cornstarch.

In a small bowl, combine the sugar, vinegar, peanut oil, water and the remaining 4 tablespoons of soy sauce, 1 tablespoon of red wine and 2 teaspoons of cornstarch and remaining garlic. Combine well.

Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.  Add the cashews and peanuts and stirring until light brown, about 30 seconds.  Remove from the pan.  Heat the remaining 1 tablespoon of oil.  Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.  Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.  Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.  Stir in the cashews and peanuts.  Serve over steamed rice.

Adapted from Noble Pig.

Asian Stir Fry June 11, 2010

I love Asian food. This dish is super easy and quick to make if your in a hurry. I also added red chili  pepper flakes to mine to add a little spice to it. This also tastes really good if you add some of the orange rind to your rice while your making it. This will give your rice a nice citrus flavour and you will really feel like your eating orange chicken. You could also use beef, pork or shrimp in this dish.

Orange Chicken:

Ingredients:

• Package chicken breasts, chopped in bite size pieces
• 1/2 cup orange juice
• 1 teaspoon orange rind
• 3 tablespoons soy sauce
• 1 tablespoon Hoisin sauce
• 1 tablespoon dark brown sugar
• 3 garlic cloves
• 1 cup of mixed bell peppers, chopped
• 1/3 cup onion, chopped
• 1-2 tablespoons olive oil
• White rice

Directions:

In a zip lock bag combine chicken, orange juice, orange rind, soy sauce, hoisin sauce and brown sugar. Shake bag and marinate in fridge for at least 30 minutes. The long the better.

Heat wok or pan and add olive oil. Add onion and garlic and cook for about 1 minute. Add chicken along with the marinade and cook chicken throughly. Add bell peppers and cook until soft.

If you would like the sauce thick then add a little cornstarch and water until desired thickness.

Serve over rice.

Adapted from myrecipes.