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Cashew Chicken with Broccoli

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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

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    Cuisine:

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

      • 30 min
      • Serves 4
      • Medium

      Ingredients

      Directions

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      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!

      Chef

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