Cashew Chicken with Broccoli
with rice
Our twist on the take-out favorite was first featured in December 2015 and reviewers loved the flavors and the ease with which the dish comes together.
Tags
Ingredients
Cashew Chicken with Broccoli:
- Rice, uncooked white or brown - 3/4 cup
- Broccoli - 12 oz, chopped
- Ginger, fresh - 2 tsp, grated
- Garlic - 2 cloves, chopped
- Stock, any type - 2/3 cup
- Tamari - 3 Tbsp
- Cornstarch - 3 tsp
- Sugar - 2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Chicken breasts, boneless and skinless - 1 lb, chopped
- Flour, any gluten-free - 3 Tbsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Cashews, roasted and unsalted - 2 oz
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
462
Just a moment...
% Daily Value
Total Fat
17g
26%
Just a moment...
Saturated Fat
3g
15%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
70mg
23%
Just a moment...
Sodium
1254mg
52%
Just a moment...
Total Carbohydrate
46g
15%
Just a moment...
Dietary Fiber
1g
5%
Just a moment...
Sugars
3g
Just a moment...
Protein
34g
Just a moment...
Prep
- Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Broccoli / Ginger / Garlic - Prep as directed. Store broccoli in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
- Make stir-fry sauce - Whisk together stock, Tamari, ginger, garlic, cornstarch, sugar and red pepper flakes. (Can be done up to 5 days ahead)
- Chicken - Chop into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Make
- Heat a wok or saute pan over medium-high heat. Toss chicken in flour. Add first part of cooking oil to wok. When oil begins to shimmer, add chicken. Saute until golden brown, 3 to 4 minutes. Remove chicken from pan and set aside (don’t worry if it isn’t cooked all the way through; it will finish in the sauce).
- Return wok to heat and add second part of cooking oil. Add broccoli and saute until tender but still crunchy, 4 to 5 minutes.
- Add chicken back to pan. Push all ingredients to the sides forming a hole in the middle. Give stir-fry sauce a stir and pour into the hole. Wait for it to bubble and darken before tossing to coat everything in sauce. Cook until chicken is cooked through and everything is coated in sauce, 2 to 3 minutes more.
- Remove wok from heat and stir in cashews.
- Reheat rice if made ahead.
- Serve stir-fry over rice and enjoy!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
462
Just a moment...
% Daily Value
Total Fat
17g
26%
Just a moment...
Saturated Fat
3g
15%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
70mg
23%
Just a moment...
Sodium
1254mg
52%
Just a moment...
Total Carbohydrate
46g
15%
Just a moment...
Dietary Fiber
1g
5%
Just a moment...
Sugars
3g
Just a moment...
Protein
34g
Just a moment...
Reviews
Ratings
50 reviews
This is one of my favorites! Only just got around to reviewing. So so easy, quick clean up, tastes great, low cal, better than takeout (sauce is reminiscent of panda express mushroom chicken).
0 HelpfulI took the advice of others and increased the sauce. But I didn't double. I just increased it by a third. We loved it!
0 HelpfulThe sauce took too long to thicken, so the chicken and broccoli were overlooked. I'd double the sauce recipe and thicken it before adding meat/vegetables.
0 Helpful