ASIAN CASHEW CHICKEN WITH BROCCOLI

Asian Cashew Chicken with Broccoli image

Provided by R C

Categories Chicken

Time 35m

Number Of Ingredients 12

3 Tbsp soy sauce, dark
1 Tbsp rice wine or dry sherry
2 tsp grated fresh ginger
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp asian sesame oil
1/2 tsp granulated sugar
1/4 tsp cornstarch
3 Tbsp peanut oil
2 green onions, chopped including whites and saving some green for garnish
1 c salted roasted cashews
steamed rice for serving
1 lb fresh broccoli florets

Steps:

1. Marinate the chicken In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.
2. Make the sauce In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.
3. Stir-fry the chicken Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.
4. Separate 1 lb. broccoli into small florets. Bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender-crisp, about 3 minutes. Drain well, place in a dish, drizzle lightly with soy sauce and chili or sesame oil, toss and serve.
5. Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice.