Chicken Cashew Stir-Fry
Recipe - Lyndale Liquor
Chicken Cashew Stir-Fry
Prep Time20 Minutes
Servings6
Cook Time10 Minutes
Ingredients
3/4 cup chicken broth
1/4 cup, plus 2 tablespoons low sodium soy sauce
2 tbsp hoisin sauce
2 tsp toasted sesame oil
1/4 tsp red pepper flakes
12 oz. boneless, skinless chicken thighs, cut into 1 ½-inch pieces
2 tbsp cornstarch
3 tbsp vegetable oil
12 oz small broccoli florets
1 red bell pepper, stemmed, seeded, and cut into 2-inch matchsticks
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped
1/2 cup roasted cashews
1/4 cup chopped green onions
Steamed rice for serving
Directions
- In a medium bowl, whisk together broth, 1/4 cup soy sauce, hoisin sauce, sesame oil and red pepper flakes. Set sauce aside.
- In another medium bowl, toss chicken with remaining 2 tablespoons soy sauce and cornstarch to coat.
- Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat. Add chicken in an even layer and cook until browned on all sides, about 3 to 4 minutes. Transfer to a plate.
- To the same skillet, add remaining 1 tablespoon oil and broccoli and cook over medium high, stirring, until browned in spots. Add 1/4 cup sauce and cook, covered, until broccoli softens, about 2 minutes. Uncover and cook until liquid is mostly evaporated, about 1 minute. Stir in red bell pepper and cook, stirring for 1 to 2 minutes, just until starting to soften. Move the vegetables to edge of the pan and add the ginger and garlic to the middle. Cook, stirring, until fragrant, about 30 seconds. Whisk remaining sauce to recombine and add to skillet, along with chicken and any accumulated juices. Cook until sauce is slightly thickened, and chicken is cooked through, about 1 to 2 minutes. Stir in cashews. Serve with steamed rice and garnish with green onions.
20 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- In a medium bowl, whisk together broth, 1/4 cup soy sauce, hoisin sauce, sesame oil and red pepper flakes. Set sauce aside.
- In another medium bowl, toss chicken with remaining 2 tablespoons soy sauce and cornstarch to coat.
- Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat. Add chicken in an even layer and cook until browned on all sides, about 3 to 4 minutes. Transfer to a plate.
- To the same skillet, add remaining 1 tablespoon oil and broccoli and cook over medium high, stirring, until browned in spots. Add 1/4 cup sauce and cook, covered, until broccoli softens, about 2 minutes. Uncover and cook until liquid is mostly evaporated, about 1 minute. Stir in red bell pepper and cook, stirring for 1 to 2 minutes, just until starting to soften. Move the vegetables to edge of the pan and add the ginger and garlic to the middle. Cook, stirring, until fragrant, about 30 seconds. Whisk remaining sauce to recombine and add to skillet, along with chicken and any accumulated juices. Cook until sauce is slightly thickened, and chicken is cooked through, about 1 to 2 minutes. Stir in cashews. Serve with steamed rice and garnish with green onions.