Ingredients

Adjust Servings:

	139 g Rice Rice, uncooked white or brown
	340 g Broccoli Broccoli - chopped
	4 g Ginger Ginger, freshgrated
	2 cloves Garlic Garlic - 2 cloves, chopped
	158 mL Stock Stock, any type
	44 mL Soy sauce Soy sauce, low-sodium
	8 g Cornstarch Cornstarch
	9 g Sugar Sugar
	1 g Red Pepper Red pepper flakes (opt)
	454 g Chicken (Cock, Hen, Rooster) Chicken breasts, boneless and skinless - chopped
	24 g Flour Flour, all-purpose
	15 mL + 15 mL Cooking oil Oil, cooking
	57 g Cashew nut Cashews, roasted and unsalted

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Cashew Chicken with Broccoli

Name: Cashew Chicken with Broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Universal
Ingredients: Rice: 139 g; Broccoli: 340 g; Ginger: 4 g; Garlic: 2 cloves; Stock: 158 mL; Soy sauce: 44 mL; Cornstarch: 8 g; Sugar: 9 g; Red Pepper: 1 g; Chicken (Cock, Hen, Rooster): 454 g; Flour: 24 g; Cooking oil: 15 mL + 15 mL; Cashew nut: 57 g

Features:

Cuisine:

Fresh ginger gives a boost to this scrumptious one-skillet supper.

30 min
Serves 4
Medium

Ingredients

139 g Rice
Rice, uncooked white or brown
340 g Broccoli
Broccoli - chopped
4 g Ginger
Ginger, freshgrated
2 cloves Garlic
Garlic - 2 cloves, chopped
158 mL Stock
Stock, any type
44 mL Soy sauce
Soy sauce, low-sodium
8 g Cornstarch
Cornstarch
9 g Sugar
Sugar
1 g Red Pepper
Red pepper flakes (opt)
454 g Chicken (Cock, Hen, Rooster)
Chicken breasts, boneless and skinless - chopped
24 g Flour
Flour, all-purpose
15 mL + 15 mL Cooking oil
Oil, cooking
57 g Cashew nut
Cashews, roasted and unsalted

Directions

Fresh ginger gives a boost to this scrumptious one-skillet supper.

Steps

1 Done	Prep Rice - (Skip if rice was made ahead.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once the water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take the cover off to release steam and fluff with a wooden spoon after 5 minutes.
2 Done	Broccoli / Ginger / Garlic - Prep as directed. Store broccoli in one container. Combine ginger and garlic in another container.
3 Done	Make stir-fry sauce - Whisk together stock, soy sauce, ginger, garlic, cornstarch, sugar, and red pepper flakes.
4 Done	Chicken - Chop into bite-sized pieces. Season with some salt and pepper and tenderize with a fork.
5 Done 4 min	Make Heat a wok or saute pan over medium-high heat. Toss chicken in flour. Add the first part of cooking oil to wok. When oil begins to shimmer, add chicken. Saute until golden brown, 3 to 4 minutes. Remove chicken from pan and set aside (don’t worry if it isn’t cooked all the way through; it will finish in the sauce).
6 Done 5 min	Return wok to heat and add the second part of cooking oil. Add broccoli and saute until tender but still crunchy, 4 to 5 minutes.
7 Done 3	Add chicken back to the pan. Push all ingredients to the sides forming a hole in the middle. Give stir-fry sauce a stir and pour it into the hole. Wait for it to bubble and darken before tossing to coat everything in sauce. Cook until chicken is cooked through and everything is coated in sauce, 2 to 3 minutes more.
8 Done	Remove wok from heat and stir in cashews.
9 Done	Reheat rice if made ahead.
10 Done	Serve stir-fry over rice and enjoy!