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Cashew Chicken and Broccoli




Source of Recipe


Emma


List of Ingredients




1 ¼ lbs. boneless skinless chicken breast
4 Tbs. soy sauce
2 tsp. grated fresh ginger
2 cloves garlic, minced
1/2 cup hoisin sauce
1/2 cup water
1 Tbs. cornstarch
2 Tbs. cooking oil
½ large onion, sliced thinly
2 stalks celery, thinly bias-sliced
3 cups broccoli flowerets (or 1 lb. frozen broccoli)
2 teaspoons toasted sesame oil
1/2 cup dry roasted cashews
Hot cooked brown rice

Recipe



Partially freeze chicken. Thinly slice across grain. In a medium bowl stir together pork, 2 Tbs. soy sauce, ginger, and garlic. Set aside.
For sauce, in a small bowl stir together hoisin sauce, water, 2 tablespoons soy sauce, and cornstarch. Set sauce aside.
Heat 1 Tbs. cooking oil in a large skillet. Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender (or broccoli is thawed). Remove vegetables from the skillet. Add 1 Tbs. oil to skillet and heat. Add chicken mixture to the skillet. Stir-fry for 2 to 3 minutes or until cooked through. Stir sauce. Add sauce to the skillet. Cook and stir until sauce is thickened and bubbly. Return cooked vegetables to the skillet. Stir all ingredients together to coat with sauce. Stir in sesame oil. Cover and cook for 1 minute more or until heated through. Add cashews. Serve over rice.