Chinese Chicken With Broccoli and Cashews

Yields 4 servings | Recipe modified from Omnivore’s Cookbook

Ingredients:

1 lb boneless skinless chicken breast

Marinade:

1 tbsp cornstarch

1 tbsp Shaoxing wine (or dry sherry)

½ tsp salt

Sauce:

3 tbsp oyster sauce

2 tbsp Shaoxing wine (or dry sherry)

½ tbsp dark soy sauce (or regular soy sauce)

¼ cup chicken stock

1 tbsp sugar

1 tbsp cornstarch

¼ tsp salt

Stir-fry:

1 head broccoli, chopped into bite-sized florets (equivalent to 3.5 cups chopped)

1 cup roasted salted cashews

2 tbsp peanut oil (or vegetable oil)

4 cloves garlic, minced

1 tsp ginger, minced

Steps:

1. Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” inch, and transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Cover and let sit for 10 minutes while preparing other ingredients.

2. Combine all the sauce ingredients in a bowl. Stir to mix well.

3. Mince your garlic and grate your ginger. (Tip: Start your rice cooker now if you are making rice.)

4. Bring ⅓ cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.

5. Add the oil to the pan and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is lightly browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.

6. Add the garlic and ginger. Stir a few times until you can start to smell it.

7. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Add in your cashews.

8. Cook and simmer, stirring occasionally, until the sauce thickens (about 5-10 minutes). Serve hot with steamed rice.