Chicken Cashew Stir Fry

Why bother with takeout when this easy one pot meal with tender chicken and vibrant, crisp veggies can be whipped up in less time than it takes to order and wait for delivery! 

Ingredients:

1 lb boneless, skinless chicken breast, cut in strips

salt and pepper to taste

2 tbsps cornstarch

2 tbsps vegetable oil

1/4 cup soy sauce

1/2 cup chicken broth

3 tsps minced garlic

2 tsps brown sugar

1 tbsp hoisin sauce

1 tsp sesame oil

1/2 cup unsalted cashews

1/2 red pepper, sliced

1/4 lb snow peas

4 mushrooms, sliced

1/2 cup sliced sweet onion

13 oz (370g) bean sprouts

1 tsp cornstarch

1 tsp cold water

Season the chicken by shaking it in a bag with salt, pepper and cornstarch. Heat vegetable oil in a wok to medium high. Add chicken and cook through, 6-8 minutes. Whisk the soy sauce, broth, brown sugar, hoisin and sesame oil together and set aside. Add red pepper, snow peas, onion and mushrooms to the pan and cook 3 minutes. Add the garlic for 1 minute before adding the cashews, sprouts and sauce. Stir together and cook for 3-4 minutes. Make a well in the center, mix the cornstarch and water together and pour into the pan then stir together for 1 minute. Serves 2-3

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Sweet and Sour Pineapple Shrimp

These succulent shrimp are ready in a flash and served with your favourite rice make a quick and easy Asian inspired stir fry dinner.

Ingredients:

3/4 lb shrimp, 51/70 size

3/4 cup fresh pineapple chunks 

2 tbsps cornstarch

1/2 tsp garlic powder

salt and pepper to taste

pinch red pepper flakes

2 tsps soy sauce

1/4 cup pineapple juice (or orange)

1/4 cup ketchup

2 tbsps brown sugar

1 tbsp apple cider vinegar

1/4 cup diced onion

1/4 cup diced sweet bell pepper

1 medium carrot, julienned

2 tbsps vegetable oil, divided

4 button mushrooms, sliced

1 tsp fresh minced ginger

handful of greens (optional)

sesame seeds to garnish

 

Combine the cornstarch, garlic powder, salt, pepper and red pepper flakes together then toss in the shrimp to coat. Set aside. Mix the soy sauce, pineapple juice, ketchup, brown sugar and apple cider vinegar together and set aside. Heat 1 tbsp oil in a skillet on medium high. Add onion, bell pepper, carrot, mushrooms, pineapple and ginger (and greens if using). Stir fry 3 minutes then push to the sides of the pan leaving a space in the middle. Add 1 tbsp oil and the shrimp and fry 4-5 minutes or until no pink remains. Pour in the sauce and stir together for 2 minutes.

Plate and garnish with sesame seeds. Serves 2

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Korean Style Ground Chicken and Sprouts

This healthy one pan dinner features lean ground chicken, lots of vegetables and enough ginger to knock your socks off!

Ingredients:

1 tbsp vegetable oil

3/4 lb ground chicken

1/4 cup soya sauce

1/4 cup brown sugar

2 tsps sesame oil

3 tbsps fresh grated ginger

4 tsps minced garlic

2 medium carrots, shredded

2 cups shredded cabbage

4 cups bean sprouts

black pepper to taste

Combine the soya sauce, brown sugar and sesame oil and set aside. Heat the oil to medium in a large skillet or wok. Brown the chicken, breaking it up as it cooks, until no pink remains. Add the garlic and stir for 1 minute. Increase the heat to medium high and add the carrots, cabbage, ginger and bean sprouts. Cook 2-3 minutes, then pour in the sauce and heat through 2 minutes. Add black pepper to taste.

Serves 2-3  as a main or 4 as a side

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Ginger Chicken and Broccoli

Stir fry fresh broccoli and tender chicken in a light ginger sauce for an easy and quick dinner in under 30 minutes!

Ingredients:

1 cup chicken broth

2-3 tbsps soya sauce

1 tsp fresh minced ginger

2 tbsps vegetable oil, divided

2 boneless, skinless chicken breasts, cubed

2 cups broccoli florets

1 small onion, sliced

2 tbsps cornstarch

black pepper to taste

Mix broth, soya sauce and ginger together and set aside.

Heat 1 tbsp oil in a wok or skillet to medium high and cook the chicken 6-8 minutes. Remove to a plate. Then add the remaining 1 tbsp oil to the pan along with the onion and broccoli and cook 5 minutes. Add the cornstarch to the broth mixture, make a well in the center of the pan and pour it in, stirring all together. Add pepper to taste and bring to a boil. Return the chicken to the pan and reduce heat to a simmer, cooking until sauce thickens and everything is nicely coated.

Makes 3-4 servings

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Chicken Ramen Stir Fry

This quick and simple meal is loaded with fresh, crisp veggies and tender, juicy chicken fillets! 

Ingredients:

1 lb chicken breast fillets

1 cup thinly sliced carrots

1 small red onion, sliced thinly

1/2 cup diced green pepper

1 cup thick sliced mushrooms

2 tbsps vegetable oil

2 celery stalks, sliced

3 oz (85g X 2 pkgs) ramen noodles, discard flavour paquets

3 tsps minced garlic

2 tbsps soya sauce

1/2 cup vegetable or chicken broth

3 green onions, sliced

salt and pepper to taste

2 tsps sriracha

2 tsps cornstarch

2 tsps water

Cook the ramen noodles as per package directions, drain and set aside. Toss those flavour paquets out!

Heat oil in a wok or frying pan to medium high. Add chicken fillets and brown on all sides. Add carrots, red onion, garlic, soya sauce, sriracha, salt and pepper. Stir fry 5 minutes.

Next add the broth, green pepper, mushrooms, celery (and it's leaves if you have them) and green onions. Cover and cook for 5 minutes.

Stir the cornstarch and water together. Make a well in the center of the pan and pour in. Stir together then add back the ramen and cook 1 minute to thicken.

Serves 4

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Beef, Kale and Bean Sprout Stir Fry

This healthy stir fry is made even easier when you prep all the veggies ahead of time. Keep them in a container and when you're ready to cook just dump them in the pan. Dinner will be ready in literally minutes!

Ingredients:

1 lb ground beef

1 onion, sliced

3 celery stalks, sliced

4 mushrooms, sliced

1 large carrot, sliced

1 cup chopped kale

2 tsps fresh grated ginger

1 tsp minced garlic

salt and pepper to taste

370g (13 oz) bag bean sprouts

1/2 - 1 tsp hot sauce 

1 cup chicken broth

1/4 cup soya sauce 

2 tbsps cornstarch 

In a wok or large frying pan brown the ground beef. When no pink remains add the onion, celery, mushrooms and carrot. Cook covered for about 5 minutes, then add the kale, ginger, garlic, salt, pepper and bean sprouts. Stir to combine.

Next mix the hot sauce, broth and soya sauce together with the cornstarch. Make a well in the center of the pan and pour in the liquid. Stir everything together. Cook on medium heat a couple of minutes until the sauce slightly thickens.

Serves 3-4

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Green Onion Chicken

This 30 minute meal uses chicken thighs rather than breast meat for a richer, more flavourful dish.

Ingredients:

 1 1/4 lb boneless, skinless chicken thighs, cut in 4 strips each

2 cups sliced green onions, keeping green and white parts separate

1 cup diced red bell pepper

3-4 tbsps vegetable oil

3 tbsps soya sauce

1 tbsp oyster sauce

black pepper to taste

3 tbsps cornstarch

3/4 cup fresh diced pineapple

2 pinches red pepper flakes, optional

 

Mix the chicken with soya sauce, oyster sauce, black pepper and cornstarch. Marinate for 10 minutes.

Heat oil in skillet to medium high and add the chicken. Cook through for 8-10 minutes.

Add the white part of sliced green onions and diced red pepper and cook until softened, 2-3 minutes. Then add the green part of sliced green onions along with the pineapple and red pepper flakes if using. Cook 1-2 minutes.

Makes 4 servings

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Filipino Chicken and Vermicelli

Filipino Pancit is a traditional dish of the Philippines with Chinese roots in which different kinds of noodles, vegetables and protein can be used. This one is a very light stir-fry dish.

Ingredients:

 6 oz vermicelli rice noodles

2 tbsps olive oil

1 lb chicken breast, cut in bite size pieces

1 onion, diced

1/2 cup diced red pepper

1 stalk celery, diced

4-6 tsps minced garlic

2 tbsps soya sauce

1 cup chicken broth

2 cups shredded cabbage or bagged coleslaw mix

1/2 cup thinly sliced carrots

3 green onions, sliced

salt and pepper to taste

pinch or 2 of red pepper flakes

2 tsps cornstarch

2 tsps cold water

Prep the noodles as directed on package. Mine were 6 minutes in hot water. Drain and set aside.

Heat oil to medium high in a wok. Add chicken and brown, then add onion, garlic, soya sauce, salt and pepper stirring for 5 minutes.

Add the broth, cabbage, carrots red pepper, celery and green onions for 5 minutes along with the red pepper flakes. Mix the cornstarch and water together and stir in heating until slightly thickened, about 1 minute.

Finally toss in the noodles and mix together.

Serves 3-4

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Halloumi and Vegetable Stir Fry

Husband: "What's for dinner?"Answer: "Halloumi Stir Fry"

Reaction from husband: "Oh" (disappointed)

After eating, reaction from husband: "This was really good!"

Moral: Don't be so judgy!

 

Ingredients:

8 oz (250g) halloumi, herbed or plain cut in 1" cubes

2 tbsps olive oil

3/4-1 cup kernel corn

1 cup cherry tomatoes, pierced with a knife

1/4 scotch bonnet pepper, very finely chopped

1 cup sliced zucchini, about 1/4" thick

1/2 medium red onion, thinly sliced

1/4 cup basil leaves, chopped and more to garnish

salt and pepper to taste

lemon wedges to serve 

Heat 1 tbsp olive oil in saucepan to medium high. Fry cheese cubes for 2 minutes then flip for an additional 2 minutes. When two sides are golden remove to a plate.

Add 1 tbsp oil to the pan and again on medium high heat add the zucchini for 1 minutes. Then add the corn, onion, scotch bonnet, salt and pepper, stirring occasionally for 4-5 minutes. This amount of scotch bonnet gave just enough heat for us. Adjust as you like. Add tomatoes for another 3-4 minutes.

Remove the pan from the heat and toss with the cheese, chopped basil and a squeeze of lemon. 

Serves 2

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Mongolian Beef and Peas

Tender, saucy strips of steak with crispy peas and on the table in way less than 30 minutes! Yes please!

Ingredients:

 2/3 lb (300g) stir fry sliced steak

salt and pepper to taste

2 tbsps cornstarch

1 tsp minced garlic

1/2 red onion, sliced

1 small yellow onion, sliced

2 tbsps vegetable oil, divided

200g snow or snap peas (about 1/2 lb)

pinch red pepper flakes

 

Sauce:

1 1/2 tbsps brown sugar

1 1/2 tbsps soya sauce

1 tsp oyster sauce

1/4 cup warm water

 

Toss the steak, salt, pepper and cornstarch together to coat the meat and set aside. Mix the sauce ingredients together and set aside.

Heat 1 tbsp vegetable oil in a skillet or wok to medium high heat. Add beef and cook until no pink remains then remove to a plate. Add 1 tbsp vegetable oil to the pan and toss in the onions, garlic, peas and red pepper flakes. Cook for 5 minutes, return the beef to the pan and pour in the sauce.

Cook until sauce is reduced, about 1-2 minutes.

Serve it with rice or noodles.

Serves 2

Adapted from theeastcoastkitchen.com

 

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Sriracha Shrimp and Green Beans

The addictive subtle, spicy taste of sriracha tempered with the sweetness of sweet chili sauce, crispy fresh green beans and plump shrimp stir fried together in a light sauce.

Ingredients:

600 g (21 oz) 16/20 size shrimp, peeled

12 oz fresh green beans

2 tsps sesame oil

1 carrot, julienned

 

Sriracha stir fry sauce:

6 tbsps soya sauce

6 tbsps sweet chili sauce

2-3 tbsps sriracha sauce

1 1/2 tbsps minced garlic

2 tsps fresh minced ginger

1/4 tsp red pepper flakes

3 green onions and black sesame seed to garnish

First blanch the green beans for 2-3 minutes, boiling them then plunging into a cold water bath. Drain. This can be done the day before and saves time when ready to cook but blanching is not a necessary step.

Whisk the sauce ingredients together and set aside.

Heat the sesame oil to medium high in a wok or skillet. Stir fry the green beans and carrots for 1-2 minutes or a little longer to tender crisp if not pre-blanched. Aren't these carrots beautiful? I picked them up at an Asian market... they're called fruit carrots and are a very deep orange colour, almost red!

Add the shrimp to the hot pan and cook until they are all pink stirring regularly. Add the sauce and on medium heat cook until slightly thickened.

Remove from heat and garnish with sesame seeds and sliced green onions.

Serves 4-6

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Stir Fry Cross Rib Steak

A little time to marinate but otherwise only about 5 minutes cooking time. Who could complain about that! And it's finished with a drizzle of white truffle oil for a unique taste.

Ingredients:

3/4 lb cross rib steak, thinly sliced

3 tbsps soya sauce

2 tbsps balsamic vinegar

2 tsps worcestershire sauce

1 tsp garlic powder

1 tbsp butter

1 tbsp vegetable oil

handful of baby spinach leaves

white truffle oil to finish (optional) 

 

Combine the soya sauce, balsamic, worcestershire and garlic powder and mix in the beef slices. Marinate in the fridge for 1-4 hours. When ready to cook heat butter and vegetable oil in a skillet on medium high heat. Remove the meat from the marinade and place in the pan. Sear for 2 minutes then flip and stir another 2 minutes.

Remove from heat and add the spinach and, if using, finish with a drizzle of about 1 tbsp white truffle oil for a little extra umami!

Serves 2

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