Stir-Fried Chicken and Broccoli with Cashews

Stir-Fried Chicken and Broccoli with Cashews

I know this is hard to believe for some of you out there, but I’m telling you this is the best way to cook chicken. You will enjoy it so much! Change up the taste of chicken and try this dish—you will not regret it. Marinating the chicken for about 2 hours brings out the many flavors in the sauce. The chicken was so tender and it will wake up all your taste buds. Yum, double yum.

5.0 from 1 reviews
Stir-Fried Chicken and Broccoli with Cashews
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A classic combination of chicken and broccoli and somewhat spicy from the red chili paste. Preserve the beautiful green color of the broccoli by first blanching it, as described below, and then stir-frying.
Ingredients
  • 1 ¼ pounds boneless, skinless chicken breast, cut into ¼-inch thick strips
  • 6 tablespoons low-sodium wheat-free tamari
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon dark sesame oil
  • 1 teaspoon honey
  • 1 teaspoon Thai Kitchen Red Chili Paste
  • 1 medium head broccoli, cut into florets
  • ½ cup raw, unsalted cashews, roughly chopped
  • 2 teaspoons arrowroot
  • 3 tablespoons light sesame oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • ½ cup sliced scallion
  • 2 cups steamed brown rice
Instructions
  1. Place the strips of chicken breast in a large bowl.
  2. In a small bowl, combine the tamari, rice wine vinegar, honey, dark sesame oil and red chili paste. Pour over the chicken. Cover and refrigerate for 30 minutes, or up to 2 hours.
  3. Meanwhile, bring a large pot of salted water to a boil. Drop in the broccoli and cook for 1 minute. Drain, and place in a bowl of ice water to stop the cooking. Drain the broccoli and pat dry with paper towels. Set aside.
  4. Toast the cashews in a small skillet over medium-low heat for 4 to 5 minutes, turning frequently, until lightly colored. When toasted, remove the nuts to a plate to cool.
  5. Pour the excess marinade off the chicken into a small bowl. Stir in the arrowroot and set aside.
  6. Heat the light sesame oil in a large skillet or wok over high heat. Add the chicken and cook, stirring quickly and constantly, for 2 minutes. Transfer to a plate.
  7. Add the garlic and ginger and cook, stirring quickly and constantly for 30 seconds. Add the broccoli and chicken and cook, stirring quickly and constantly, for about 2 minutes or until the chicken is cooked through. Add the scallions and the marinade. Cook for about 1 minute, until thickened. Add the toasted cashews and stir to combine and heat through.
  8. Transfer to a platter and serve with the steamed brown rice.

 

Comments

Stir-Fried Chicken and Broccoli with Cashews — 2 Comments

  1. This recipe contains many of my favorite ingredients—chicken, cashews, sesame oil. Stir-frying is a great way to cook because it’s so quick and uses very little oil. And broccoli is a nice accompaniment. Thanks for the recipe.

  2. Oh Yes…it does have a good combination of great ingredients! I hope you will be able to try it soon. Thanks for voting!!! And for your comment too.