Ready in 1 hour
Prep time: 30 minutes (plus 30 minutes marinating)
Cook time: 12 minutes
A classic combination of chicken and broccoli, 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.
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Place the strips of chicken breast in a large bowl.
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.
Meanwhile, bring a large pot of salted water to a boil. Drop in the broccoli and cook for 1
minute. Drain, and then place in a bowl of ice water to stop the cooking.
Drain the broccoli and pat dry with paper towels. Set aside.
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.
Pour the excess marinade off the chicken into a small bowl. Stir the arrowroot into the
excess marinade and set aside.
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.
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 reserved marinade. Cook
for about 1 minute, until thickened. Add the toasted cashews, and stir to combine and
Transfer to a platter and serve with the steamed brown rice.
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stevensonmunro 4 years ago[I posted this recipe.]