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TOPIC: RECIPES - Healthy & Delicious Dishes

RECIPES - Healthy & Delicious Dishes 28 Jun 2019 17:38 #161

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One Skillet Cashew Chicken Stir Fry


This EASY 20 minute One Skillet Cashew Chicken Stir Fry is the perfect weeknight meal that is healthy, full of flavor and perfect for your weekly meal prep!



You guys one pot meals are totally my jam. I mean you can never go wrong throwing a ton of chicken and fresh veggies into one single skillet and tossing it all together with a delicious peanut sauce! Not only is this recipe perfect for your weekly meal prep (because I must say these leftovers are even better a day later), but there is little to no clean up which makes this dish the perfect weeknight meal!

For this recipe (and similar ones like it), I always try to pre-chop my veggies after I buy them so that when I’m ready to cook I can just throw everything into the pan. That’s the great thing about meal prep, I try to cook all our lunches for the week on Sundays, but our dinners I like to make fresh each night so pre-chopping everything saves me so much time!



But not only does this make an easy weeknight dinner, but the leftovers taste even better the next day for a healthy lunch! The sauce might be my favorite part too. It’s creamy, lightly sweet and I literally want to drizzle it on everything! There isn’t much spice in this recipe, but feel free to add a tablespoon of Sriracha or red pepper flakes if you like a little heat. I mean you know I am ALL about Sriracha these days as seen here, here and even here, you literally can’t go wrong because the stuff is so good! So yes totally add some to this recipe if you need that good kick!



Doesn’t that look delicious?!

I have been all about quick dinners like this lately since we’re still waiting for our house to be finished. Most of my kitchen stuff is all packed away so anything I can make that fits easily into one pan and gives us meals for the next few days is just perfect for us! Our closing date for the house is in just two short weeks and I can’t tell you how excited we are! We literally started this process back in August so it has been a long (but enjoyable!) 10 months of picking every detail, saving every penny, packing, and just waiting. To say we are ready to move would be an understatement!

Hope you enjoy this One Skillet Cashew Chicken Stir Fry as much as we did and remember to tag me on Instagram using the hashtag #eatyourselfskinnyrecipe if you end up making this! I LOVE seeing all your photos and delicious food!


One Skillet Cashew Chicken Stir Fry

Serves: 6 Servings


Ingredients

- 1 Tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 1 cup sugar snap peas
- ½ cup carrots, julienned
- ⅓ cup unsalted cashews
- 4 green onions, chopped

For the sauce:

- 4 Tbsp tamari (or soy sauce)
- 3 Tbsp all-natural peanut butter
- 2 Tbsp honey
- 1 tsp. sesame oil
- 1 Tbsp grated ginger
- 2 or 3 Tbsp water


Instructions

1. To make the sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.

2. In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.

3. Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top.

4. Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy!


Nutritional Information
Serving Size: 1 cup • Calories: 268 • Fat: 12.4 g • Saturated Fat: 2.3 g • Carbs: 17.3 g • Fiber: 3.1 g • Protein: 21.3 g • Sugars: 8.8 g • WW Freestyle Points: 6


www.eatyourselfskinny.com/one-skillet-cashew-chicken-stir-fry/
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RECIPES - Healthy & Delicious Dishes 28 Jun 2019 17:45 #162

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Question- when I was a kid our mam used to cook us portions of beautiful melt-in-the-mouth steaks, but try as I might I can't do mine as nice as that.
I buy a steak from the grocers and throw it in the frying pan and flip it from time to time, but it always comes out like a rubber ice-hockey puck, hard to chew and even harder to swallow, what am I doing wrong?

PS- Some is labelled 'Sirloin' and some is 'Rump', but what's the difference, they both seem the same to me?
Last Edit: 28 Jun 2019 17:45 by Ugh.
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RECIPES - Healthy & Delicious Dishes 28 Jun 2019 18:35 #163

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Ugh wrote:
Question- when I was a kid our mam used to cook us portions of beautiful melt-in-the-mouth steaks, but try as I might I can't do mine as nice as that.
I buy a steak from the grocers and throw it in the frying pan and flip it from time to time, but it always comes out like a rubber ice-hockey puck, hard to chew and even harder to swallow, what am I doing wrong?

PS- Some is labelled 'Sirloin' and some is 'Rump', but what's the difference, they both seem the same to me?

Well, I think it also depends on where you buy the steak.

As I've noticed a steak from the supermarket tends to be less tender and tasteful than one from the butcher.
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RECIPES - Healthy & Delicious Dishes 28 Jun 2019 19:29 #164

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This is a typical steak I buy from the local grocers, shrink-wrapped and about 6 inches long. I hate the yukky skin but at least I can cut it off and leave it on my windowsill for the seagulls.
There's a butchers in town but I'm too lazy to walk that far.
My dear old granma used to get steaks from the butchers and before cooking them she'd cut off a small lump for me to chew, and even now 60 years later I can still remember it tasted of blood, great stuff
..:)

Last Edit: 28 Jun 2019 19:30 by Ugh.
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RECIPES - Healthy & Delicious Dishes 28 Jun 2019 22:33 #165

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Here you go ugh - you can see rump ans sirloin are from different bits


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RECIPES - Healthy & Delicious Dishes 29 Jun 2019 00:22 #166

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Voltaire wrote:
Here you go ugh - you can see rump ans sirloin are from different bits

Thanks, but what's the difference, do some bits taste different to others or what?
The local grocers only sells Rump and Sirloin, I've tried both but can't notice any difference.
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RECIPES - Healthy & Delicious Dishes 29 Jun 2019 10:32 #167

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BERRY + YOGURT SMOOTHIE

Ingredients

* 1 1/2 cups frozen berries (strawberries, raspberries, blueberries and/or blackberries)

* 1 small banana, optional (but adds extra creaminess!)

* 3/4 cup Greek yogurt or non-dairy yogurt

* 1/2 cup or water

* 1/2 teaspoon vanilla extract or ground vanilla bean powder, optional

Instructions

Place ingredients into your blender, blend until smooth, add extra splash of water as needed.



simple-veganista.com/berry-yogurt-smoothie/
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RECIPES - Healthy & Delicious Dishes 01 Jul 2019 02:45 #168

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Ugh wrote:
Voltaire wrote:
Here you go ugh - you can see rump ans sirloin are from different bits

Thanks, but what's the difference, do some bits taste different to others or what?
The local grocers only sells Rump and Sirloin, I've tried both but can't notice any difference.


Ugh if you want your steak to be tender & juicy, about an hour before cooking it put about half a teaspoon of course sea salt on either side and gently massage it into the fibres with your fingers, leave it for about an hour, this will create a tenderising brine, then just prior to cooking wash the salt off under a tap of running water. and pat it dry with some kitchen paper towel.
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Last Edit: 01 Jul 2019 03:01 by Frothy.
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RECIPES - Healthy & Delicious Dishes 01 Jul 2019 02:55 #169

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Frothy wrote:
Ugh if you want your steak to be tender & juicy, about an hour before cooking it put about half a teaspoon of course sea salt on either side and gently massage it into the fibres with your fingers, leave it for about an hour, this will create a tenderising brine, then just prior to cooking wash the salt off under a tap of running water. The pat it dry using some kitchen paper towel,

Thanks mate but what does "cooking" mean?
I haven't got an oven, I've only got hobs so I usually fry the steak in oil in a frying pan.
Shall I try it in the microwave?
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RECIPES - Healthy & Delicious Dishes 01 Jul 2019 03:03 #170

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Ugh wrote:
Frothy wrote:
Ugh if you want your steak to be tender & juicy, about an hour before cooking it put about half a teaspoon of course sea salt on either side and gently massage it into the fibres with your fingers, leave it for about an hour, this will create a tenderising brine, then just prior to cooking wash the salt off under a tap of running water. The pat it dry using some kitchen paper towel,

Thanks mate but what does "cooking" mean?
I haven't got an oven, I've only got hobs so I usually fry the steak in oil in a frying pan.
Shall I try it in the microwave?

Fry it, when you see red (blood) juice appear on the upper surface turn it over for about the same time again.

An alternative and quicker way to tenderise it is to lightly pound it with a meat mallet prior to cooking, that's what they often do in restaurants because it's quicker.
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Last Edit: 01 Jul 2019 03:58 by Frothy.
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RECIPES - Healthy & Delicious Dishes 01 Jul 2019 03:20 #171

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Don't use much oil, Your best option will be to get a griddle pan like this.



They come in lots of different designs but as long as it has the grid feature that's all that really matters.
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Last Edit: 01 Jul 2019 03:25 by Frothy.
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RECIPES - Healthy & Delicious Dishes 01 Jul 2019 13:08 #172

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He's a demonstration of how to griddle steak Ugh.



He's lightly pounded his steak between two sheets of cling film to tenderise it.

ps you want it to be at room temperature before cooking so take it out of the fridge about half an hour before.
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Last Edit: 01 Jul 2019 13:15 by Frothy.
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RECIPES - Healthy & Delicious Dishes 01 Jul 2019 13:34 #173

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i have one of those griddles - (actually 2) and they are good, but i have some de buyer mineral b carbon steel pans and tend to use those. use clarified butter (ghee) to fry the steak - about 30 seconds each side (on high heat) as i like my steaks blue (ie still raw in the middle). not everyone's taste. of course how thick the steak is dictates how long to cook it. blumenthal does a constant flipping technique


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RECIPES - Healthy & Delicious Dishes 02 Jul 2019 16:55 #174

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Frothy wrote:
He's a demonstration of how to griddle steak Ugh.



He's lightly pounded his steak between two sheets of cling film to tenderise it.

ps you want it to be at room temperature before cooking so take it out of the fridge about half an hour before.

O you're such a kind person. :)
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RECIPES - Healthy & Delicious Dishes 02 Jul 2019 17:20 #175

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my appetite isnt as big as in former years so yday ihad a very bloody half a ribeye steak with asparagus, chips fried in beef dripping and bearnaise sauce - still have half a steak left = maybe tomorrow - my bday.


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RECIPES - Healthy & Delicious Dishes 03 Jul 2019 16:41 #176

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I can imagine Voltaire's birthday celebration being a party to remember, mustn't forget the old left over steak portion as a special treat.




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RECIPES - Healthy & Delicious Dishes 03 Jul 2019 17:15 #177

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Im doing a gas chamber party LOL Mengele is guest of honour :joker:


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RECIPES - Healthy & Delicious Dishes 03 Jul 2019 17:30 #178

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meat can be aged - i read an article about a steak that had been cut from a bull killed in the arena that had been aged for 90 days. the steak was only cut from the carcass after 90 dyas btw. when i lived in oxford i liked fellers butchers in the covered market - they are now totally organic. had prime rib of beef hung for 6 weeks


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