asian cashew chicken with broccoli
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!
prep time
10 Min
cook time
25 Min
method
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yield
4 serving(s)
Ingredients
- 3 tablespoons soy sauce, dark
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons grated fresh ginger
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon asian sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon cornstarch
- 3 tablespoons peanut oil
- 2 - green onions, chopped including whites and saving some green for garnish
- 1 cup salted roasted cashews
- - steamed rice for serving
- 1 pound fresh broccoli florets
How To Make asian cashew chicken with broccoli
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Step 1Marinate 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.
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Step 2Make 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.
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Step 3Stir-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.
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Step 4Separate 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.
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Step 5Return 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.
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