Chicken and Broccoli with Cashews -A Chicken Stir Fry Recipe
The other night I was in the mood for Chinese so I looked through a couple of cook books and read a couple of recipes on the internet and I came up with this chicken stir fry recipe that is a mash up of two different classics – Beef and Broccoli and Chicken and Cashews. I have plenty of boneless chicken breast in the freezer thanks to my recent order from Perdue Farms (affiliate link) so I give you this recipe that resulted.
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Chicken Stir Fry Recipe – Chicken and Broccoli with Cashews
Serves 2
8 oz chicken breast (preferably organic chicken) cut into bite sized pieces
1 tsp baking soda
1 tsp corn starch
6 slices ginger root
1 tsp canola oil
2 TBSP rice wine divided
1 tsp tamari
1 TBSP oyster sauce
1/4 – 1/2 tsp sesame oil to taste
1 tsp sugar
3 tsp water
2 cups broccoli florets (fresh or frozen)
1/2 cup cashews
2 cups cooked jasmine or other rice
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- Place the cut up chicken breast in a bowl and sprinkle on the baking soda. Mix well. Let sit for 20 minutes.
- Mix the cornstarch and 1 TBSP of rice wine and add to the chicken pieces and let marinate for 15 minutes.
- While the chicken is marinating place a wok or large saute pan over high heat. If your broccoli is frozen add it to the hot wok, cover and let it steam until just tender. If it is fresh add it and about 1/8 cup water, cover and let it steam until just tender. Remove the broccoli and set aside.
- Mix together the tamari, oyster sauce, remaining TBSP of rice wine, sugar, water and sesame oil. Have ready for the stir fry.
- Return the wok to the heat and add the canola oil. Add the ginger root and stir it around until you start to smell the ginger cooking. Remove the pieces of ginger from the oil.
- Add the chicken and its marinade and stir fry quickly until the chicken is just cooked.
- Add the broccoli (there were a few pieces of cauliflower mixed in with my bag of broccoli – it happens around here.) back in and pour in the sauce ingredients. Let cook a couple of minutes.
- Mix in the cashews, stir once or twice and turn off the heat.
- Serve half of the stir fry over 1 cup of the prepared rice.
How Was the Chicken Stir Fry Recipe?
It was delicious. We were both very satisfied with the portion and it was a good combination of flavors. The cornstarch thickens the sauce to coat the rice just right. All in all a delicious chicken stir fry recipe and one I will add to my make again list with Chicken Fricasse, Chicken Paprikash and others.
