Chicken, Broccoli & Cashew Stir-Fry
Stir-fries are a perfect weeknight dinner solution, as they cook quickly and are extremely versatile. For a meal that comes together in minutes, have all the ingredients prepped and ready to go and make sure your pan is very hot before you start cooking. To check if your pan is hot enough, toss a drop of water into it; if it sizzles, it’s ready. Serve this dish with steamed rice.
- 3⁄4 lb. (375 g) broccoli, trimmed and cut into small florets
- 2 Tbs. low-sodium soy sauce
- 2 tsp. rice vinegar
- 1 tsp. cornstarch
- Kosher salt and freshly ground pepper, to taste
- 1 lb. (500 g) boneless, skinless chicken breasts, cut into 1⁄2-inch (12-mm) cubes
- 1⁄4 cup (2 fl. oz./60 ml) low-sodium chicken broth
- 2 Tbs. oyster sauce
- 2 tsp. sherry
- 2 Tbs. peeled and minced fresh ginger
- 2 garlic cloves, minced
- 3 Tbs. cashews
- Hot pepper sauce for serving (optional)
Bring a saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and set aside.
In a large bowl, whisk together 1 Tbs. of the soy sauce, the vinegar and 1⁄2 tsp. of the cornstarch. Season with salt and pepper and add the chicken.
Toss the chicken in the marinade and let stand at room temperature for 10 minutes.
In a small bowl, whisk together the broth, oyster sauce, sherry, the remaining 1 Tbs. soy sauce and the remaining 1⁄2 tsp. cornstarch. Set aside.
Heat a wok or a large, nonstick frying pan over high heat. When the pan is very hot, add the chicken and all of its marinade and toss and stir until the chicken is opaque throughout, about 6 minutes. Stir in the ginger and garlic and cook just until the aromatics are soft and fragrant, about 30 seconds.
Stir in the oyster sauce mixture and let simmer, stirring once or twice, until the sauce thickens, about 2 minutes. Stir in the cashews and broccoli and serve immediately, passing the hot sauce at the table. Serves 4 to 6.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)