Saturday, 14 December 2013

Broccoli Chicken with Cashews - stir-fried

Among many of my favorite healthy chicken recipes, this quick and healthy meal cooked Chinese-style, stir-fried broccoli with cashews is delicious served with hot steamed rice or noodles. In this chicken recipe, skinless and boneless chicken breasts are cut into chunks and marinated in a sweet, tangy and salty mixture of sugar, garlic and soy sauce and then stir-fried in hot oil. The dish is combined with red bell peppers, broccoli, and onions and seasoned with chicken broth thickened with cornstarch. The dish is garnished with cashews to add a nutty flavor and crunch.

The stir-frying method allows the chicken chunks to retain its shape even after cooking on medium-high heat for a beautiful presentation. The broccoli and red bell peppers also provide a pleasant color contrast for a lively and vibrant meal.

    1 tsp. sugar
  • 2 tbsp. low-sodium soy sauce
  • 3 med. cloves garlic, minced
  • 2 boneless, skinless chicken breasts, cut into chunks
  • 3/4 cup low-sodium chicken broth
  • 4 tsp. cornstarch
  • 2 tbsp. + 1 tbsp. peanut oil
  • 1 red bell pepper, cut into strips
  • 4 cup broccoli pieces
  • 1 med. onion, chopped
  • 1 cup cashew halves

Preparation Instructions
  1. In a mixing bowl, combine sugar, soy sauce and garlic. Add chicken chunks. Stir to coat thoroughly. Set aside.
  2. In another bowl, combine chicken broth with cornstarch, whisking until there are no lumps. Set aside.
  3. Heat 2 tbsp. peanut oil in a wok over medium-high heat. Add chicken chunks; stir-fry 4-5 minutes.
  4. Add remaining oil, pepper and broccoli. Stir-fry for about 3 more minutes.
  5. Add onion; stir-fry an additional 2-3 more minutes, or until chicken is fully cooked and vegetables are crisp-tender.
  6. Stir in cornstarch mixture, stirring constantly until mixture thickens, 1-2 minutes. Remove from heat. Add cashews and serve with rice or lo mien noodles.

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