Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is full of sautéed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. Thank you Spend with Pennies

1 tablespoon vegetable oil divided use
2 small zucchini quartered lengthwise then sliced into 1 inch pieces
1 cup of mushrooms quartered
1 onion coarsely chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced
⅓ cup roasted cashews unsalted or low sodium

for the sauce
⅓ cup chicken broth or water
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons corn starch

• Heat 1 teaspoon of the vegetable oil over medium heat. 
• Add the onions and cook for 3-4 minutes or until just softened.
• Add the mushrooms and zucchini to the pan 
• Cook for an additional 4-5 minutes or until vegetables are tender and just browned.
• Remove the vegetables from the pan, place on a plate and cover to keep warm.
• Wipe out the pan with a paper towel 
• Add the remaining 2 teaspoons of oil. Increase the heat to medium high.
• Place the chicken in the pan and season with the salt and pepper. 
• Cook for 3-4 minutes on each side or until cooked through and golden brown.
• Add the garlic to the pan and cook for 30 seconds.
• While the chicken is cooking, prepare the sauce.
• In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
• Return the vegetables to the pan with the chicken and pour the sauce over the top. 
• Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. 
• Taste and add more salt and pepper if desired.
• Stir in cashews and serve immediately, over rice if desired.

Mongolian Beef

A crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. Delicious! Thank you The Woks of Life

8 ounces flank steak(225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon vegetable oil (plus 1/3 cup for frying)
1 teaspoon soy sauce
1 tablespoon cornstarch (plus 1/4 cup, divided)
2 tablespoons brown sugar
1/4 cup hot water (or hot low sodium chicken or beef stock)
1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
1/2 teaspoon ginger (minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
2 scallions (cut into 1-inch long slices on the diagonal)

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch.
• Marinate for 1 hour. 
• The beef should still be moist after it has marinated. If it looks too dry, add a tablespoon of water 
• Dredge the marinated beef in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. 
• Mix in 1/4 cup low sodium soy sauce. 
• If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water.
• Heat 1/3 cup vegetable oil in the wok over high heat. 
• Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok
• Sear for 1 minute 
• Turn over and let the other side sear for another 30 seconds. 
• Remove to a sheet pan. tilted slightly to let the oil drain to one side
• The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. 
• Add the ginger and dried chili peppers, if using. 
• After about 15 seconds, add the garlic.
• Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes 
• Slowly stir in the cornstarch slurry mixture. 
• Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. 
• There should be almost no liquid, as the sauce should be clinging to the beef. 
• If you still have sauce, increase the heat slightly and stir until thickened. 
• Plate and serve with steamed rice

Garlic Chicken Stir Fry

Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that's way better than take out! Thank you The Recipe Critic

1 tablespoon + 1 teaspoon vegetable oil, divided use
1 cup broccoli florets
1 cup mushrooms, halved
1 yellow bell pepper, cored, seeded and thinly sliced
1 pound boneless skinless chicken breast, cut into 1 inch pieces
salt and pepper to taste
4 cloves of garlic, minced
¾ cup chicken broth
1½ teaspoons sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch

• Place 1 teaspoon of oil in a large pan and heat over medium high heat.
• Add the broccoli, mushrooms and bell pepper to the pan. 
• Cook for 5-6 minutes or until vegetables are tender.
• Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
• Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
• Add the chicken to the pan in a single layer and season with salt and pepper to taste.
• Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
• Lower heat to medium, add the garlic and cook for 30 seconds.
• Add the vegetables back to the pan.
• In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
• Pour the sauce over the chicken mixture and bring to a simmer.
• Simmer for 1-2 minutes or until sauce has just thickened.
• Serve immediately, with steamed rice if desired

Spicy Chinese Vegetable Stir Fry with Chicken

Thank you Barefeet in the Kitchen

1/2 lb bacon, cut into 1" pieces 
1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces 
1 egg white 
1 tablespoon arrowroot or cornstarch 
2" fresh ginger, cut into tiny matchsticks 
1 red bell pepper, stemmed and cut into 1" pieces 
1 green bell pepper, stemmed and cut into 1" pieces 
1 bunch green onions, trimmed and cut into 1 1/2" pieces 
1 very small bunch broccoli, about 1 cup small florets 
1/2 cup snow peas, halved 
1/2 cup bean sprouts 
1 tablespoon chili paste 
2 tablespoons brown sugar 
1/2 cup soy sauce 

• In a large bowl, whisk together the arrowroot and the egg white. 
• Toss the chicken pieces and the ginger into this mixture and set aside. 
• In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. 
• Place the bell peppers and green onions in a small bowl, set aside. 
• Place the broccoli, snow peas and bean sprouts in another bowl, set aside. 
• Heat a large skillet or wok at just under high heat. 
• Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. 
• Cook, tossing constantly, until browned, about 4-5 minutes. 
• Add the peppers and onions and stir to combine. 
• Toss constantly while they cook until crisp tender, about 4 minutes.
• Add the snow peas and bean sprouts and stir to combine. 
• Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened. 
• Add the soy sauce mixture and stir to combine. 
• Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. 
• Serve over rice if desired. 

Skinny Chicken and Broccoli Stir-Fry

A basic stir fry, but the ginger garlic and red pepper flakes add a little kick. Thank you Skinny Kitchen

Cooking spray, I like using olive oil spray

1 teaspoon olive oil
1 pound chicken breasts, cut into bite size pieces (boneless, skinless)
Juice of 1 lemon
Cooking spray, I like using olive oil spray
2 teaspoons olive oil
6 cups broccoli, cut into florets, I used a (12 oz) bag
1 (12oz) bag broccoli slaw
1 cup snap peas or Chinese pea pods, sliced
1 cup red bell pepper, chopped
1 cup scallions, sliced
3 tablespoons water
2 tablespoons ginger (from a jar)
2 tablespoons fresh garlic, chopped
¼ teaspoon crushed red pepper flakes
¼ cup reduced sodium soy sauce
3 tablespoons brown sugar
¼ cup rice vinegar

• Coat a large non stick pan or wok with cooking spray.
• Add 1 teaspoon oil.
• Add chicken and squeeze the juice of 1 lemon over the top.
• Cook over medium-high heat, stirring often, until chicken is completely cooked, about 4 minutes. 
• Remove from pan and add to a plate. Set aside.
• Coat the same nonstick pan with more cooking spray.
• Heat 2 teaspoons oil in pan.
• Add all the veggies and water.
• Stir-fry for about 3 minutes until broccoli softens.
• Stir in ginger, garlic and red pepper flakes.
• Continue to cook and stir-fry for 1 minute.
• Add back chicken, add soy sauce, brown sugar and vinegar.
• Reduce heat and simmer, stirring frequently, for about 5 minutes.
• Makes 4 large servings, each serving ~2 cups

 For a huge 2 cup serving, 271 calories, 7 grams of fat and 7 Weight Watchers POINTS PLUS.