Chinese Chicken With Broccoli And Cashews. New Music From The Ugly Club.

My eldest son loves stir fries as does his mother, so I try to make them with regularity (much to my daughter’s dismay). My favorites are those with a thick sauce heavy on the soy sauce and garlic. Broccoli is my favorite stir fry vegetable and I cannot resist the added crunch of nuts.

Enter today’s recipe for Chinese Chicken With Broccoli And Cashews. It’s a classic Asian flavored dish with marinated chicken sauteéd with a mix of vegetables. All that gets served in a thick sauce along with a handful of cashews. Delicious.

Chinese Chicken With Broccoli And Cashews

Ingredients:

2 boneless, skinless chicken breasts, cubed
1 large head of broccoli, chopped
1 zucchini, chopped
1 green bell pepper, sliced
1/2 cup cashews
1 tablespoon vegetable oil
Rice, to serve

Marinade:

2 tablespoons vegetable oil
1 tablespoon water
1/2 teaspoon baking soda
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon reduced-sodium soy sauce

Sauce:

1/4 cup + 1 tablespoon soy sauce
2 tablespoons brown sugar
4 cloves garlic, minced
2 tablespoons flour
1 tablespoon rice vinegar
1 tablespoon vegetable oil
2 tablespoons water

Directions:

1. Mix the marinade ingredients in a small bowl and add chicken.

2. Steam broccoli for 3 minutes and set aside.

3. In a small bowl, whisk together the sauce ingredients.

4. In a wok or large skillet set over medium-high heat, heat 1 tablespoon vegetable oil. Add chicken with its marinade and half of the sauce mixture. Sauté until chicken is golden brown, stirring frequently.

5. Add remaining sauce, zucchini, green pepper and the steamed broccoli to wok. Cook for 2 minutes or until sauce thickens and the vegetables are tender, but still crisp. If sauce is too thick, add about 1 tablespoon of water at a time until desired consistency is reached. Sprinkle with cashews and serve over rice.

Serves 4

Recipe slightly adapted from A Teaspoon Of Happiness