Asian Cashew Chicken with Broccoli

1
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!

Rating:

★★★★★ 3 votes

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

How to Make Asian Cashew Chicken with Broccoli

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.

Printable Recipe Card

About Asian Cashew Chicken with Broccoli

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



Show 3 Comments & Reviews

12 Summer Recipes for When It’s Too Hot to Cook

12 Summer Recipes for When It’s Too Hot to Cook


You know those summer days where it’s just too hot to do anything, let alone cook dinner? These easy, no-fuss recipes are perfect for those days. From Crock Pot creations to quick stove-top ideas to grill-friendly recipes, your whole family will love eating these tasty summer dishes – and you’ll love how easy they were […]

10 Ice Cream Sandwiches to Beat the Summer Heat

10 Ice Cream Sandwiches to Beat the Summer Heat


One of the summer staples is hearing the sound of the ice cream truck roaming the neighborhood and ice cream sandwiches are always on the menu. Vanilla ice cream sandwiched between two chocolate cookies they are a classic summer treat. These days, ice cream sandwiches have gotten a makeover and you don’t need the ice […]

15 Kid-Friendly Poolside Treats

15 Kid-Friendly Poolside Treats


Nothing ruins a fun day at the pool than a hangry kid. Help prevent those hunger-induced meltdowns with these easy, kid-friendly, and packable poolside snacks! No matter how picky your kids are, we promise your new go-to summer kid-friendly treat is here. From new twists on old favorites to yummy ways to get your kids […]