Best Chicken Snow Pea And Cashew Fried Rice Recipes

CHICKEN WITH SNOW PEAS STIR-FRY

Steps:

• Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. And add toss in the chicken. Set aside. Mix 1/3 cup of hot water or chicken stock with cornstarch into a slurry and set aside. If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
• Heat the wok over high heat until smoking, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don't move the pieces) for about 60 seconds until browned on one side. If the wok is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the shaoxing wine around the rim of the wok to deglaze and stir everything together using a bottom to top folding motion for about 30 seconds.
• Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.
• Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. All of the pea pods should be bright green by now. Don't overcook or you precious pea pods will become limp and turn yellow!
• Plate and serve immediately with steamed rice.

CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS

Steps:

• Mix together the cornflour, sherry, stock, and soy sauce.
• Set aside.
• Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
• Add the chicken and stir fry until lightly brown.
• Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
• Add snow peas and cashew nuts and cook 1 minute more.
• Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
• Pile onto serving dish and serve with rice.

FRIED RICE WITH PEAS AND CHICKEN

Steps:

• Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
• Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
• Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
• Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.

CHICKEN W/CASHEWS AND SNOW PEAS

Steps:

• Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients.
• Heat oil in uncovered wok until temps reach 375% degrees.
• Add chicken mixture and stir fry for 3-5 minutes.
• Add snow peas and water chestnuts stir fry for 1 minute.
• Add chicken stock and salt, stir fry until slightly thickened.
• Stir in cashews and cook for a few seconds.
• Serve immediately over noodles or rice.