Chicken Fry

In this chicken stir-fry recipe presented by Mohsin Memon, chicken, cashews, and water chestnuts are cooked in a chicken sauce. He notes that it works well with beef.

What do you need

  • 3/4 cup unsalted cashew nuts
  • 2 tablespoons peanut oil is required for stir-frying,
  • 1 5-pound chicken breast, cut into 1-by-2-inch pieces
  • 1 pound mushroom (shiitake, button or your choice), removed stems, cut into large pieces
  • 1 cup carrots (sliced ​​into 2 -3-inch strips)
  • 1 whole water pills
  • Stir-Fry Sauce (To make stir-fry sauce, combine the following six ingredients in a bowl and set aside):
  • 1 teaspoon chili oil (you
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 3 spring onions, washed, white chunks sliced ​​very thin (reserved green squares)
  • 3 tablespoons soy sauce
  • 3/4 cup water
  • other:
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 4 cups cooked white rice (baking directions per packet)

How to stir chicken

1 In a dry wok over medium heat, add cashews. Toast for about 1 minute, stirring slowly for a while (do not burn). Cashew Extract

  1. Heat 2 tablespoons peanut oil in oak, add the chicken; Stir-fry until lightly browned, no pink (about 5-6 minutes). Remove the chicken and put it on a plate.
  2. Fry mushrooms, carrots, and water chestnuts for about 3 minutes. Add cooked chicken, cashews, and stir-fry sauce. stir well. Cover the wok and cook the ingredients for about 3 minutes.
  3. Add the mixture of butter and water, stirring to thicken. Remove from heat Serve with white rice.

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