The nutty Asian

Irisa Raina 9


I love doing stir fry’s, why? Well for one thing anything goes! If you like it put it in, if you don’t leave it out. I always cook more rice than we’ll need, pop the leftover rice in the freezer and I’m good to go for another dish.
And it only takes a few minutes of prep time { you can even prep everything the day before if you want } and a few more minutes to stir fry the meat and vegetables’. Yes the rice will take a few minutes longer. But when you are done it looks like you slaved for hours but you didn’t and then you have time to sit a spell and have a cold refreshing beverage ha ha.

☆☆☆☆☆ 0 votes
5 or 6
40 Min
20 Min


1 & ½ cups long grain brown rice
2 to 3 tablespoon oil
water to cover the rice
2 skinless boneless chicken breasts
1 – 12 ounce can vernor’s ginger ale
2 tablespoons oil
1 large carrot { diced }
2 stalks of celery { diced }
5 cloves roasted garlic & 2 cloves of raw
½ red onion { sliced thin }
½ white onions { sliced thin }
juice from the can of tomatoes
3 good size pieces of roasted red peppers roughly chopped { i keep jars of this on hand }
1 – 14.5 ounce can diced tomatoes { drained but do not discard the juice }
1 – 12 ounce bag asian blend chopped cabbage blend
1 – 8 ounce can water chestnuts { cut into match sticks }
2 – 6.5 ounce jars kung pao sauce
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons sambal { or to taste } optional
chow mein noodles
8 ounces of thai lime & chili cashews crushed {i got these at trader joes, if you can’t find these use regular cashews} optional


1In the wok get the oil hot and cook the rice till it takes on a sheen, and you can smell the nutty aroma of the rice. Remove it and put it in a pan with water and cook till it is soft according to package directions, set aside.
2Marinade the chicken in the Vernor’s for several hours or overnight, drain the chicken and cut the chicken into bite size pieces; get the oil hot in a wok and quickly sauté the chicken, once it’s done remove and set aside.
3Add more oil if necessary and add the chopped carrots, celery, roasted garlic, juice from the tomatoes, white and red onions. Sauté till the carrots, celery and onions are soft. Add the chicken back to the wok.
4Add the remaining ingredients:
Roasted red pepper, diced tomatoes, Asian blends chopped cabbage, water chestnuts. Cook for about 5 minutes.
Then add the King Pao sauce { swished with about 2 tablespoons of a water to get all the sauce out } the Sambal and soy sauce. Cook for another 5 minutes.
5Serve over the rice with the chow mein noodles on the side and the cashews on top.
If necessary season with fine sea salt and fresh ground pepper to taste.

About this Recipe

Course/Dish: Chicken, Vegetables
Main Ingredient: Vegetable
Regional Style: Asian