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Lemon Chicken Stir Fry With Cashews and Sesame Forbidden Rice

Why order Chinese take out when you can make it home?  I don't know about you but Chinese take out makes me really thirsty!  I also get headaches and heart palpitations.  Must be all the salt and MSG.  Whatever it is I know I don't like it.  You can make this healthy Lemon Chicken Stir Fry With Cashews and serve it with this amazing and unique Sesame Forbidden Black Rice.  There are endless variations to making stir fry.  Add bok choy, snap peas, and water chestnuts for an extra yummy crunch.  If you are a peanut lover, swap out the cashews for peanuts.  Love shrimp?  Make Shrimp Stir Fry next time.  Have fun with it.

Prep time:  30 minutes, plus 1-2 hours refrigeration for marinating chicken
Cooking time:  30 minutes
Yield:  5 servings

3 pounds Boneless Skinless Chicken Breasts - cut into 1/2"strips or pieces
2 lemons, juice of (about 1/2 cup)
1/4 cup lite or low sodium soy sauce
2 garlic cloves, minced
2 tablespoons corn starch
1 tablespoon sesame oil
1 tablespoon ginger, minced
1 onion, julienned
2 scallion bunches, green and white parts-chopped
1 large carrot, julienned
1/2 cup cashews, roasted

Add the lemon juice, soy sauce, garlic, corn starch, sesame oil and ginger in a large bowl and whisk until the corn starch is combined.  Add the chicken pieces and mix well.  Cover and refrigerate for 1 to 2 hours.

Saute onions and carrots until onions are soft and begin to slightly brown at edges.  Add scallions and saute for another minute.  Turn flame off and set aside.

Roast cashews on a sheet pan with parchment paper at 350° F for about 10 minutes.  Mix cashews after 5 minutes so they brown slightly and evenly and don't burn.  Remove from oven and set aside.

In a large non-stick pan, cook chicken on high heat.  Cook the chicken in batches.  You don't want to over crowd the chicken or it will steam and not cook and brown properly.  As the chicken cooks, set aside in serving bowl.  Add the sauteed onions, carrots and scallions.  Gently mix.  Top with cashews and serve hot.

I love rice!  White, brown, and this black Forbidden Rice.  The brand I use is a Lotus Foods Forbidden Rice.  It's 100% whole grain, gluten and wheat free and high in iron.  The rice is very simple to make.  Just follow the directions on the package.  It's a wonderful side dish and you don't have to serve it Asian style...  Stay tuned for other recipes for this black rice.

1 cup black Forbidden Rice
1-3/4 cups water
1 bunch of scallions, minced
1 tablespoon white sesame seeds
1 teaspoon sesame oil

Cook the rice according to the directions on the package.  Basically bring the rice and water to a boil on high heat.  Mix rice.  Lower the heat to low, cover and simmer for 30 minutes.  Turn off heat and allow to stand covered for a few minutes.  It's that simple.
Add the scallions, sesame seeds, and sesame oil.  Mix gently.  Serve hot.

If you are trying to cut down on your carb intake...  this stir fry is perfectly wonderful alone... just add more veggies...  Enjoy!


  1. This looks FAB-U-LOUS! I love this kind of food--better believe I'm book-marking this! Found ya via M&T spotlight--you got a new follower! Please check out my blog if thats your forte'! "See" ya soon!

  2. Hi Carolyn.... Just visited your site. Left you a rather long comment. LOL

    thanks for visiting and for following me. looking forward to hearing what you are cooking up next.

  3. This is great! I'm exactly looking for a delicious dinner and I think this recipe is the perfect one for me. I will now cook this so that I can eat delicious dinner later.

    Beef Stir Fry