Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 head of broccoli, cut into florets
- 1/2 cup unsalted cashews
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup chicken broth
- 2 green onions, thinly sliced
- Cooked rice, for serving
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the cornstarch, salt, and black pepper. Add the chicken pieces and toss to coat evenly.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the broccoli to the skillet and cook for 2-3 minutes, or until bright green and slightly tender.
5. Add the cashews and garlic to the skillet and cook for 1-2 minutes, or until fragrant.
6. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, red pepper flakes, and chicken broth.
7. Pour the sauce over the broccoli and cashews in the skillet. Stir to combine.
8. Add the cooked chicken back to the skillet and stir to coat with the sauce.
9. Cook for an additional 2-3 minutes, or until the sauce has thickened and everything is heated through.
10. Serve over cooked rice and garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 375
Fat: 16g
Carbohydrates: 23g
Protein: 35g
Sodium: 1380mg
Sugar: 9g
Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Broccoli can be substituted with any other vegetable of your choice.
- Cashews can be substituted with peanuts or almonds.
- Hoisin sauce can be substituted with oyster sauce or sweet chili sauce.
- Rice vinegar can be substituted with white wine vinegar or apple cider vinegar.
Variations:
- Add sliced bell peppers or onions for extra flavor and texture.
- Use different types of nuts or seeds, such as sesame seeds or pine nuts.
- Make it spicy by adding more red pepper flakes or sriracha sauce.
- Add a tablespoon of grated ginger for extra flavor.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use unsalted cashews to control the sodium level of the dish.
- Cook the broccoli until it is slightly tender but still has a bit of crunch to it.
- Make sure to whisk the sauce ingredients together well to ensure that the flavors are evenly distributed.
- Garnish with sliced green onions for extra flavor and color.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter for family-style dining.
Garnishes:
Sliced green onions or chopped cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the sauce is too thick, add a bit more chicken broth to thin it out. If it is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Cashew chicken is a popular Chinese-American dish that originated in the Hunan province of China.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve hot over steamed rice or noodles.
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Region: Chinese