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Chicken Cashew Stir Fry with Whole Wheat Pasta

Recently, when I went to the grocery store I spotted a package of super cute baby bok choy in the produce department. 

The price was right so I bought it and the first thing I just had to make was a stir fry. 

I used whole wheat spaghetti in this recipe which compliments the veggies and chicken. 

The marinade is easy to make and includes a Serrano pepper and garlic which gives the entire dish such a great taste.

This stir fry is so delicious and it’s also quick, easy and healthy! 

Feel free to substitute the veggies and meat for others that you may like.  It’s a great way to use up extra vegetables in your refrigerator too!

Let’s check out the ingredients.

Whole wheat spaghetti, soy sauce, garlic, fish sauce, sesame seed oil, baby bok choy, chinese pea pods, jalapenos, carrots, cashews, cilantro, red bell pepper and of course the star of the show, boneless skinless chicken breast.

Here’s how to make it.

For the marinade:

Dice the garlic.

In a medium size bowl, add the soy sauce, sesame oil, fish sauce and garlic.

Dice the Serrano pepper (if you prefer less heat, remove the seeds).

Add the Serrano pepper to the marinade.  Set aside.

Cut the chicken breasts into thin slices.

Add the chicken to the marinade. 

Let the chicken marinate for at least 30 minutes if you have the time.

For the Stir Fry:

Chop the baby bok choy into fairly large pieces. 

Cut the tips off of each end of the Chinese pea pods.

Slice the carrots with a diagonal cut (about ½ inch thick). 

Cut the green onions into large pieces making about 5 or 6 cuts on each green onion (include the green sections as well). 

Cut the red bell pepper into very thin strips.

Set aside the vegetables for just a moment while you boil water for the pasta.

Add the pasta to the boiling water.

While the pasta is cooking, heat a large skillet on medium heat and add the olive oil.

Add the carrots, green onions, and red bell pepper to the skillet and stir them into the olive oil.

Next, add the chicken and all of the marinade to the skillet with the veggies.

Stir the veggies and chicken together.

Add the bok choy and Chinese pea pods.

Continue stirring until the chicken is thoroughly cooked.

About the same time that the chicken stir fry is done cooking, the pasta should be ready.

Drain the pasta and serve with the stir fry ingredients.

Top with the cashews and cilantro.  Add a couple dashes of soy sauce if you like.

Enjoy!

Chicken Cashew Stir Fry with Whole Wheat Pasta

Yield: Serves 2

Ingredients:

For the Stir Fry and Pasta:
2 boneless skinless chicken breasts
20 whole Chinese pea pods
½ of a whole red bell pepper
2 whole baby bok choy
½ cup sliced carrots
2 whole green onions
2 tablespoons olive oil
2 servings whole wheat spaghetti

For the Marinade:
¾ cup soy sauce
4 dashes sesame seed oil
2 teaspoons fish sauce
1 whole Serrano pepper
2 cloves garlic

For the Topping:
¼ cup whole cashews (heaping)
¼ cup chopped cilantro

Directions:

For the marinade: Dice the garlic. In a medium size bowl, add the soy sauce, sesame oil, fish sauce and garlic. Dice the Serrano pepper (if you prefer less heat, remove the seeds). Add the Serrano pepper to the marinade. Set aside. Cut the chicken breasts into thin slices. Add the chicken to the marinade. Let the chicken marinate for at least 30 minutes if you have the time.

For the Stir Fry: Chop the baby bok choy into fairly large pieces. Cut the tips off of each end of the Chinese pea pods. Slice the carrots with a diagonal cut (about ½ inch thick). Cut the green onions into large pieces making about 5 or 6 cuts for each green onion (include the green sections as well). Cut the red bell pepper into very thin strips.

Set aside the vegetables for just a moment while you boil water for the pasta. Add the pasta to the boiling water. While the pasta is cooking, heat a large skillet on medium heat and add the olive oil. Add the carrots, green onions, and red bell pepper to the skillet and stir them into the olive oil.

Next, add the chicken and all of the marinade to the skillet with the veggies. Stir the veggies and chicken together. Add the bok choy and Chinese pea pods. Continue stirring until the chicken is thoroughly cooked.

About the same time that the chicken stir fry is done cooking, the pasta should be ready. Drain the pasta and serve with the stir fry ingredients. Top with the cashews and cilantro. Add a couple dashes of soy sauce if you like.

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