Chicken & Cashews Stir-Fry

Name: Chicken & Cashews Stir-Fry
Cuisine: Chinese, Asian
Ingredients: 1 lb boneless skinless chicken breast, cut into bite sized pieces; 2 tablespoons flour or cornstarch; 2 tablespoons Chinese Five-Spice powder; 1-cup broccoli florets, cut into bite sized pieces; 1-cup jumbo roasted, salted cashews; 2 garlic cloves, minced; 1-2 inches fresh ginger, grated or minced; 1/3-cup light soy sauce; 1/3-cup sherry; 1–2 tablespoons honey (to taste) [FYI: Sweeter is better]; Oil for stir-frying, 4 tablespoons; Cornstarch in water for thickening [flour in water works also]

8 steps

This is a family favorite that goes great with rice. Preparation is everything with this dish; once all the ingredients are ready, it takes only a few minutes to cook. You can find Chinese Five-Spice powder in most groceries these days, and using fresh ginger and garlic really sparks up this dish!

Updated at: Thu, 17 Aug 2023 13:46:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories539.9 kcal (27%)

Total Fat33 g (47%)

Carbs24.8 g (10%)

Sugars7.9 g (9%)

Protein33.7 g (67%)

Sodium1180 mg (59%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbboneless skinless chicken breast

cut into bite sized pieces

2 tablespoonsflour

or cornstarch

2 tablespoonschinese five-spice powder

1 cupbroccoli florets

cut into bite sized pieces

1 cuproasted salted cashews

jumbo

2garlic cloves

minced

1 inchesfresh ginger

grated or minced

⅓ cuplight soy sauce

⅓ cupsherry

1 tablespoonshoney

to taste, fyi: sweeter is better

4 tablespoonsoil

for stir-frying

cornstarch

in water, for thickening, flour in water works also

Instructions

Step 1

• Mix the flour and Five-Spice powder together. Cut the chicken into bite-sized pieces and coat liberally with the flour/ Five-Spice powder mixture. Set aside.

Knife

flour2 tablespoons

chinese five-spice powder2 tablespoons

boneless skinless chicken breast1 lb

Step 2

• Cut the broccoli florets into bite-sized pieces, and set aside.

Knife

broccoli florets1 cup

Step 3

• Measure out the cashews into a small bowl, and set aside.

Bowl

roasted salted cashews1 cup

Step 4

• Mince the garlic and ginger and place them in a small bowl. Set aside.

Knife

garlic cloves2

fresh ginger1 inches

Step 5

• Mix the soy sauce and sherry together. Add honey and mix well (add more honey to taste as needed—I like it a little sweet). Set aside.

light soy sauce⅓ cup

sherry⅓ cup

honey1 tablespoons

Step 6

Use a wok or large frying pan with a non-stick finish for this dish. Heat the wok on high and add the oil. When the oil is hot, add the broccoli and stir-fry until it turns a pretty dark green color, about 3-5 minutes. Use a slotted spoon to remove the broccoli, and set aside in a large bowl.

CooktopHeat

Wok

Slotted Spoon

oil4 tablespoons

Step 7

Add the chicken to the wok and stir-fry until it turns an opaque white color. Add more oil as needed to keep the chicken from sticking. When the chicken is cooked, add the minced garlic and ginger and stir-fry for about 1 minute until you can smell them both.

Step 8

Quickly add the soy sauce/ sherry/ honey mixture to the wok. Stir to coat the chicken and scrape up any bits on the bottom of the wok, then lower the heat and simmer briefly to thicken the mixture. A little cornstarch/ water paste can be used to provide any extra thickening, if needed. Add back the cooked broccoli florets and add in the cashews, and stir to coat. Serve over rice.