Asian Cashew Chicken with Broccoli

R C

By
@rosycalvin

This is an easy and delicious Asian Chicken Cashew recipe. I was in an Asian Fusion eatery here in Las Vegas and ordered this dish and at that moment, I thought that I could replicate it and I did! I added broccoli for color and texture and it what was my husband said was missing from the one we ordered when we went out. I make this about once a month on a Friday with home made chicken shumai for MOVIE NIGHT. Sit back and enjoy this Asian delicacy!


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Ingredients

3 Tbsp
soy sauce, dark
1 Tbsp
rice wine or dry sherry
2 tsp
grated fresh ginger
1 lb
boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp
asian sesame oil
1/2 tsp
granulated sugar
1/4 tsp
cornstarch
3 Tbsp
peanut oil
2
green onions, chopped including whites and saving some green for garnish
1 c
salted roasted cashews
steamed rice for serving
1 lb
fresh broccoli florets

Directions Step-By-Step

1
Marinate the chicken
In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.
2
Make the sauce
In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.
3
Stir-fry the chicken
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.
4
Separate 1 lb. broccoli into small florets. Bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender-crisp, about 3 minutes. Drain well, place in a dish, drizzle lightly with soy sauce and chili or sesame oil, toss and serve.
5
Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy