Chicken and Broccoli with Cashews – Recipe

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I haven’t been able to cook a lot of chicken meals lately because I had pretty much run out of it in my freezer. We ended up not butchering any birds this year so I was really missing it – you always want what you can’t have. That’s why I’m so thrilled to now have all of the yummy chicken from Zaycon in my freezer. I can have chicken any time I want – at least until I manage to cook it all! The fresh chicken breasts that were delivered and that I then packed separately and put in my freezer are there for me to experiment with as much as I want. So the other night I was in the mood for Chinese so I looked through a couple of cook books and read a couple of recipes on the internet and I came up with this mash up of two different classics – Beef and Broccoli and Chicken and Cashews. So I now give to you:

Chicken and Broccoli with Cashews

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Serves 2

8 oz chicken breast cut into bite sized pieces
1 tsp baking soda
1 tsp corn starch
6 slices ginger root
1 tsp canola oil
2 TBSP rice wine divided
1 tsp tamari
1 TBSP oyster sauce
1/4 – 1/2 tsp sesame oil to taste
1 tsp sugar
3 tsp water
2 cups broccoli florets (fresh or frozen)
1/2 cup cashews

2 cups cooked jasmine or other rice

Place the cut up chicken breast in a bowl and sprinkle on the baking soda. Mix well. Let sit for 20 minutes. Rinse the baking soda off the chicken and pat dry.
Mix the cornstarch and 1 TBSP of rice wine and add to the chicken pieces and let marinate for 15 minutes.

While the chicken is marinating place a wok or large saute pan over high heat. If your broccoli is frozen add it to the hot wok, cover and let it steam until just tender. If it is fresh add it and about 1/8 cup water, cover and let it steam until just tender. Remove the broccoli and set aside.

Mix together the tamari, oyster sauce, remaining TBSP of rice wine, sugar, water and sesame oil. Have ready for the stir fry.

Return the wok to the heat and add the canola oil. Add the ginger root and stir it around until you start to smell the ginger cooking. Remove the pieces of ginger from the oil.

Add the chicken and its marinade and stirfry quickly until the chicken is just cooked.

Add the broccoli (there were a few pieces of cauliflower mixed in with my bag of broccoli – it happens around here.) back in and pour in the sauce ingredients. Mix in the cashews, stir once or twice and turn off the heat.

Serve half of the stir fry over 1 cup of the prepared rice.

It was delicious. I again ended up using only half of a chicken breast so I have the other half to use for another meal. We were both very satisfied with the portion and it was a good combination of flavors. The baking soda tenderizes the chicken and helps keep it moist and the cornstarch thickens the sauce.

All in all a delightful mash-up of two classic Chinese dishes. Who knows where I’ll go next with my chicken….

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