Cashew Chicken and Broccoli at home
- Yield 3
- Prep 13 minutes
- Cook 12 minutes
- Total 25 minutes
Cashew Chicken and Broccoli at home is a chicken recipe on Avoteb. The yield on the card is 3. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 pound boneless skinless chicken breasts, thinly sliced into bite-sized pieces
- fine sea salt and white pepper
- 2 tablespoons peanut oil, divided
- 4 cups (12 ounces) broccoli florets, cut into bite-sized pieces
- 2 scallions, thinly sliced (with white and green parts separated)
- 1 cup toasted cashews
- 4 cloves garlic, pressed or finely minced
- 1 tablespoon grated fresh ginger
- toasted sesame seeds, for serving
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon honey
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
Method
Prep the sauce. Beat all of the sauce ingredients together in a small bowl (or shake them together in a mason jar) until combined. Keep nearby.
Sauté the chicken. Salt the chicken with salt and a tiny pinch of white pepper. Warm 1 tablespoon oil in a large sauté pan or wok over a hot burner. Tip in the chicken and sauté, tossing occasionally, for 3 to 5 minutes or until cooked through. Move to a clean plate and keep nearby.
Sauté the veggies. Tip in the remaining tablespoon of oil to the pan. Tip in the broccoli florets and the white parts of the scallions and sauté for 2 minutes, stirring occasionally. Tip in the cashews, garlic, ginger and sauté for 1-2 minutes, until the broccoli reaches your desired level of tenderness.
Mix Tip in the sauce and cooked chicken to the pan and toss for 1 minute, or until the sauce has thickened and evenly coated the chicken and veggies.
Plate Plate while it is hot over rice or noodles, garnished with toasted sesame seeds and the green parts of the scallions. Enjoy!
