An Easy To Make Mushroom Cashew Chicken Stir-Fry Recipe

Boneless chicken is some of the most versatile meat you will ever find today. You can do so many different things with it to prepare a nice hearty and healthy dish. Whether you want to prepare the main course, a side dish, pasta or easy chicken salad recipes this type of meat is delicious. You can add different types of ingredients such as herbs, spices, fruits and vegetables to chicken to prepare various flavors and aromas that just about anyone will love to eat.

Chicken Recipes provide Economical and Healthy Meal Planning Ideas

Whether you want to cook, fry, bake, broil, poach, roast or grill chicken recipes they will provide you with the most economical and health meal planning ideas. You can prepare dishes to feed a hungry crowd whether you are feeding your family or a roomful of party guests.

Chicken is the perfect choice of meat to serve. For instance, you can use this recipe to create a delightful combination that will please just about anyone. Here you can combine the various flavors of boneless chicken breasts, mushrooms, cashews, cabbage, and onions in a bed of Chinese fried noodles. Getting the kids to eat their vegetables is much easier when you prepare by stir-frying your meal. Any dinner or party guests are sure to be surprised and delighted with this delicious blend of flavors.

Recipe for Mushroom Cashew Chicken Stir-Fry

What You Need

1 pound boneless thin sliced chicken breasts
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 Tablespoons vegetable oil
½ teaspoon salt
1 medium chopped onion
½ pound trimmed sliced mushrooms
1 small shredded cabbage
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
¼ cup soy sauce
Chinese noodles 3 ounce

How to Make It

Using a large mixing bowl add the thin sliced chicken breasts, 2 tablespoons soy sauce and the 1 tablespoon cornstarch, stir to combine and then allow it to sit for about 15 minutes.

To your stir-fry wok or a large heavy skillet or saucepan over a high heat setting, you will add 2 tablespoons vegetable oil to heat. Add the chicken slices and then stir-fry until the meat is firm and white.

Add the onions and mushrooms and then continue to stir-fry until the vegetables are tender and soft. Remove meat and vegetables from the pan after cooking and allow oil to drain from them.

Add the remaining 2 tablespoons of vegetable oil to the wok to heat. Stir in the shredded cabbage and sugar. Continue stir-frying for about 3 to 4 minutes or until cabbage is tender yet crisp.

Return vegetable and cabbage mixture to the wok to heat. Add the cashews and then toss to combine the ingredients. Add the remaining teaspoon cornstarch and the soy sauce and stir into the mushroom cashew chicken stir-fry mixture.

Cover with lid and steam for 1 minute. Uncover and stir while forming a slightly thickened sauce. Sprinkle in the Chinese noodles and then serve.

We always include chicken in our meal planning lists whether we want to make some easy chicken salad recipes or even while making a delicious chicken cordon bleu. We have many different ideas to share with you on our website, so visit us today.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Chicken Breasts With Wild Mushroom and Sage Sauce

Wild mushrooms and Chicken are a marriage made in heaven and the sage complements both well, but if you do not have fresh sage use either the French or Russian tarragon, or basil. No recipe is written in stone and I use different wild mushrooms when the mood takes me, or use mixed mushrooms. I have never tried this with turkey breast but I imagine that it is great, although I have used it with guinea fowl. Sometimes I also wrap serrano ham or parma ham around the chilchen breasts before roasting.

Ingredients

3 Tablespoons butter
3 chopped shallots
10 ounces cremini mushrooms,
1 teaspoon chopped fresh parsley
1 cup dry vermouth
1 cup double cream
Large handful of chopped purple leafed sage
1 Tablespoon olive oil
1/2 kilo chicken breasts,
Kosher Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Place the chicken breasts on a metal tray and drizzle with olive oil, season well and roast for twenty minutes, until cooked. Meanwhile melt the butter and sauté the shallots for one minute. Add mushrooms and parsley and sauté for five more minutes, until the mushrooms have browned. Add vermouth and deglaze the pan, scraping up bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook the sauce down until it is thick enough to coat the back of a wooden spoon. Stir sage into sauce, adjust seasoning to taste with salt and pepper. Plate and spoon sauce over chicken to serve.
Garnish with chopped fresh parsley.

Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients. Italians don't ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.

Each area has its own cuisine and that cuisine has been forged by Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.

Read my introduction to Italian food and peruse the general recipes, then follow the links to the tastes of Tuscany, Lombardy and the tastes of Sicily. Italian food is the ultimate comfort food celebrating the family, family life and family celebrations with a passion for food.

Because Italian food celebrates the magnificence of the food and not the chef it is easy to recreate at home. Generally it is fast and flavoursome, you can have home made pasta dish on the table in half an hour even if you have made the pasta yourself.

Antipasti, Lasagna, Chicken Saltimboca, Italian Meatloaf, Spaghetti alla Puttanesca, Zuppa di Pesce, Sole Florentine, Italian Meatloaf, Braised Artichokes, Zucchini Parmesan, and Ricotta Easter Pie are all described so vividly that you can taste them before you make them.

Feel free to reprint any of my articles simply use a citation. Thanks Auntie Katkat.

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