Cashew Chicken With Broccoli – Call it Dinner!

by Michelle on March 2, 2011

Well it’s finally March and I am now beginning to see the end to another long, hard winter. Although I did live in Florida for a while, most of my life I lived in colder climates known for their winters. When we moved to Chicago, all I heard was “oh you just wait, you’ve never lived through a Chicago winter before”. Well that was over 20 years ago and it’s only been lately that I’ve experienced tough Illinois winters and the last three winters have been doozies! But in all fairness to Mother Nature the last three years I’ve also been recovering from multiple surgeries so I’m sure this had something to do with it! I’m not sure I’m going to plan anything for spring or summer but one thing is for sure, I am going to enjoy each and every day! And this may sound trivial but I am so looking forward to sitting on our porch and enjoying my morning coffee!

There’s really no reason why I am posting chicken stir fry today, it just sounded good, I had the ingredients on hand and Mr. Tastebuds happens to love stir fry. Oriental recipes tend to have a long list of ingredients but don’t let that deter you. When dishes have long, detailed ingredient lists, I find it’s easier to prep everything ahead of time. Just get all the chopping and measuring out of the way and generally it’s 5-10 minutes to put everything together and “Call it Dinner”. By the way "Call it Dinner" is a category on my blog for fast, easy recipes that can be prepped and on the table in 30 minutes!

And please don’t skip the fresh ginger root! I have to admit I used to skip adding fresh ginger basically because ginger does not keep very long in the refrigerator and it seemed like I would buy it, use a tiny bit and then a few weeks later I would end up just throwing it out. But then I discovered that fresh ginger freezes very well and whenever I need some fresh ginger, I just take out my frozen ginger and shave off whatever I need and put it back in the freezer.

Cashew Chicken With Broccoli
Recipe developed by BigBlackDog

2 chicken breasts, deboned and skinless, cut in bite-sized pieces
1 TBL cornstarch
1 c chicken broth
2 TBL sherry or sweet white wine (I use a good creamed sherry not cooking sherry)
2 TBL light soy sauce
1/2 tsp Tabasco sauce
1 TBL peanut oil
2 slices fresh ginger, 1/4″ thick
3 c broccoli florets, cut into bit-sized pieces
2 c sliced fresh mushrooms
1 medium-sized sweet red pepper, cleaned, seeded and cut into narrow strips
4-5 medium sized radish, sliced
5-6 green onions, sliced into coins
2 cloves garlic, crushed or minced
Handful of roasted cashews or you can use peanuts or a combo of both

1. Cook rice according to package directions.
2. Combine cornstarch, chicken broth, sherry, soy sauce and Tabasco in a bowl and mix well, set aside.
3. Cut deboned and skinned chicken breasts into bite-sized pieces
4. Heat the oil in a heavy bottomed skillet or wok.
5. When the oil is hot add the chicken and the ginger and cook until chicken is done but not browned, stirring constantly.
6. Remove and discard the ginger. Remove chicken and set aside.
7. Using the same pan, now add the broccoli, radish, mushrooms, sweet pepper, green onion and garlic. Saute about 2 minutes, stirring and tossing constantly until broccoli, radish and peppers are heated through but not soft.
8. Combine the broth mixture with the vegetables and stir until sauce starts to thicken slightly.
9. Add chicken and nuts and heat through for 1 minute.
10. Ladle over rice and serve hot.Β  Enjoy!

AllRightsReserved@BigBlackDog

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Comments

  • Jeanette March 2, 2011 at 5:53 am

    Stir fries are the best, love them since you can use basically any protein and vegetable and have a one-dish meal!

  • deeba March 2, 2011 at 6:31 am

    NICE, very nice. It’s like a Thai stir fry…am HUNGRY!!

  • Lori E March 2, 2011 at 8:43 am

    I just made a beef and broccoli stir fry two nights ago and now you have me craving this one with chicken.

  • Cheryl B. March 2, 2011 at 8:55 am

    Morning Michelle :-)
    Another beautiful / colorful dish πŸ˜‰ you do them so-o well!
    [for the record – the other day when I left the comment about what kind of dish was probably “Mr. Tastebuds” fav., I had absolutely no clue that that very day PW had posted a recipe for the main dishes I mentioned. Chuckle, chuckle. God and his timing is always amusing me. See, I was just trying to think of some dish that makes a rather blandish plate full and that came to mind seeings how my husband and two of our sons LOVE it. Then I couldn’t think of a bland enough looking veggie, so I adlibbed. Absolutely no insult was meant towards either her posting, the dish in general, or even ‘Mr. Tastebuds’ like of bland color things. I was just being sarcastically funny. ]

    You advised us to not leave out the fresh ginger – but Michelle, I do not like ginger. Once in a blue moon I like a ginger snap cookie, but that is it!!!!
    I also do not care for the flavor of soy sauce or sea foods – thus the reasoning behind why I’m not very fond of Oriental foods. Even though my husband and son #4 are.
    And yet this recipe just looks so tasty!!! Thus I might have to take it and make my own adjustments to it … hummm …. if I do, and if I post it, I shall give you the credit for inspiring me … … … o;-p

    I too am really looking forward to sitting on my front porch!!! Although I’ll be there with a glass of Pepsi o;-p May it happen sooner rather than later for you my friend!

  • kanmuei March 2, 2011 at 8:58 am

    That looks delicious!!!!

  • Feast on the Cheap March 2, 2011 at 9:48 am

    A staple in my kitchen… Though, to be fair, I’ll eat just about anything sprinkled with cashews!

  • natalie (the sweets life) March 2, 2011 at 3:20 pm

    this looks fabulous! wish it were MY dinner tonight :)

  • Biz March 3, 2011 at 3:51 pm

    That looks wonderful Michelle! πŸ˜€ I am ready to turn a corner on our winter too – hopefully the rain over the weekend will wash away the remaining snow – its so gross now.

  • Shelby March 3, 2011 at 6:57 pm

    This looks so delicious! We could definitely eat this on our phase one of south beach! (without the rice!) Love it!

  • Ryan March 4, 2011 at 2:41 pm

    I’m over winter now, looking forward to Spring. With 2 young boys, my wife and I are always on the lookout for quick and healthy dishes. This fits the bill perfectly.

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