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Chicken stir fry recipes

Our top 3 of 24 Chicken stir fry recipes

Chicken and Cashew Nut Stir Fry Recipe at MyDish

4
based on 4 reviews

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Chicken and Cashew Nut Stir Fry

by Jail Bird!

by Jail Bird!Viewed 6907 times


    Description

    Yummy! Another stir fry - can't beat them for speed, flavour and heath factor! My lot love them!

    Method

    1. 1. Heat a little oil in a wok and stir fry the chicken until sealed and nearly cooked.
    2. 2. Add the spring onions, grated ginger, red and yellow pepper and carrot. Add the cashew nuts, soy sauce, chilli sauce, sesame oil and coriander and cook for a further five minutes or until the chicken is cooked through.

    Tips

    Serve with basmati rice with a little sesame oil stired through.

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    Ingredients

    • 2 spring onions. sliced
    • 2 tsp grated ginger
    • ½ red and yellow papper. siced
    • 1 carrot. peeled and sliced into strips
    • 200g chicken breast. diced
    • 50g cashew nuts
    • 1 tbsp soy sauce
    •  sweet chilli sauce
    •  sesame oil
    •  fresh coriander chopped
    Stir Fry Cashew Chicken Recipe at MyDish

    3
    based on 1 reviews

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    Stir Fry Cashew Chicken

    by the have-a-go cook

    by the have-a-go cookViewed 2102 times


      Description

      This is so easy and yet so delicious

      Method

      1. 1. Heat wok/frying pan until hot (medium heat), then dry-fry cashew nuts for 1-2 minutes until brown. Remove nuts and set aside.

      2. 2. Increase heat and add groundnut oil, then add garlic and let it sizzle for a few seconds, cut chicken into finger-length strips and add with pepper and stir fry for 2 minutes.

      3. 3. Add sherry and hoy sin sauce.

      4. 4. Continue to fry until chicken is tender.

      5. 5. Stir in the sesame oil, cashews and spring onions (cut into 1" lengths).

      6. 6. Serve immediately (with boiled rice).

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      Ingredients

      • 3 oz Cashew nuts
      • 1 Red pepper seeds removed sliced into thin strips
      • 1 lb Skinless breast fillets
      • 3 tbsp Groundnut oil
      • 4 Garlic cloves finely chopped
      • 2 tbs Dry sherry
      • 3 tbsp Hoi-sin sauce
      • 2 tsp Sesame oil
      • 6 Spring onions (green part only)
      Chicken and Ginger Noodle Stir Fry Recipe at MyDish

      0
      based on 0 reviews

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      Chicken and Ginger Noodle Stir Fry

      by gellbell

      by gellbellViewed 735 times


        Description

        This recipe is a twist on plain and simple chicken stir fry it really adds a nice flavour.

        Method

        1. 1. Heat the Flora Cuisine and sauté chicken for 2-3 minutes then add garlic, star anise, fennel, courgette, ginger and pepper, cook for around 10 minutes, until lightly browned and the chicken is cooked
        2. 2. Add the honey, lemon, soy and coconut and heat through
        3. 3. Adjust the seasoning 4. Add straight to wok noodles 5. Serve with fresh coriander

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        Ingredients

        • 2 tablespoons Flora Cuisine
        • 3 small chicken breasts, cut into thin strips
        • 1 garlic cloves. crushed
        • 1 star anise
        • 1 fennel, cut into strips
        • 1 courgette thinly chopped
        • 2.5cm (1 inch) fresh root ginger, grated
        • 1 red pepper
        • 2 tablespoons honey and soy sauce
        • 100ml Coconut Cream
        • 150g wok noodles
        • 1 tablespoon Coriander chopped
        Thai Chicken Stir-fry Recipe at MyDish

        0
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        Thai Chicken Stir-fry

        by cookingprincess

        by cookingprincessViewed 360 times


          Method

          1. 1. Prepare the vegetables by thinly slicing the onions and the peppers, dice the chilli finely, crush the garlic and slice the mushrooms. Slice the courgettes and beans.

          2. 2. Cook chicken to on pack instructions.

          3. 3. Heat the oil in a large pan or wok, throw in the onions and other vegetables a few at a time and stir-fry for about 5 minutes turning the vegetables over to obtain an even distribution of heat.

          4. 4. Stir in the seasoning and soy sauce.

          5. 5. Cook the noodles in boiling salted water for about 6 minutes, drain well and toss in a little sesame oil. Serve with the vegetables and cut chicken

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          Ingredients

          • 4 Birds Eye Thai Chicken portions
          • 1 onion (peeled)
          • 1 red pepper (seeded)
          • 1 green pepper (seeded)
          • 1 small chilli pepper (seeded)
          • 1 garlic clove (crushed)
          • 150g mushrooms (washed and sliced)
          • 200g Birds Eye Garden Peas
          • 2 courgettes (washed)
          • 100g French beans
          • 4 tbsp. olive oil
          • 2 tbsp soy sauce
          • 350g noodles
          •  sesame oil
          •  salt and pepper