Stir-fried Chicken and Broccoli with Cashews

Ready in 1 hour

Serves: 4

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.

Top-ranked recipe named "Stir-fried Chicken and Broccoli with Cashews"

5 avg, 1 review(s) 100% would make again

Ingredients

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1 1/4 lb. boneless skinless chicken breast; cut into 1/4"-thick strips
6 tbsp. tamari
2 tbsp. Rice wine vinegar
1 tbsp. dark sesame oil
1 tsp. Honey
1 tsp. Thai Kitchen red chili paste
1 head broccoli; medium & cut into florets
1/2 cup cashews; raw, unsalted, roughly chopped
2 tsp. arrowroot
3 tbsp. light sesame oil
1 tbsp. Garlic; minced
2 tsp. ginger; minced
1/2 cup scallion; sliced
2 cup brown rice; steamed

Original recipe makes 4

Servings  

Preparation

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

heat through.

Transfer to a platter and serve with the steamed brown rice.

Credits

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Verified by SunnyJF
Calories Per Serving: 860 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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