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



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