Asian Broccoli Chicken With Cashews Recipes

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and garlic; cook 6 to 8 min. or until chicken is done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add broccoli and water to skillet; cover. Cook 3 to 4 min. or until broccoli is crisp-tender, stirring occasionally.
• Stir in chicken and all remaining ingredients except nuts; cook 2 min. or until heated through, stirring occasionally. Top with nuts.

Steps:

• Stir the lime juice and salt together. Add the chicken to the blend and marinate for 20 minutes in the refrigerator.
• Whisk the kudzu with the 1/4 cup cold water until completely dissolved, making a slurry.
• Stir the tamari, 1/4 cup water, maple syrup, lime juice, vinegar, 2 teaspoons of the garlic, 2 teaspoons of the ginger, and the cayenne together in a small saucepan over medium-high heat and bring to a boil. Lower the heat and simmer, uncovered, until the sauce begins to thicken and is reduced in volume by one-third, about 4 minutes. Stir in the slurry while whisking continuously, then stir in the toasted sesame oil and remove from the heat.
• Meanwhile, cut the broccoli florets into bite-size pieces. Trim and peel the stems and cut them into bite-size pieces as well, keeping them separate from the florets.
• Heat a wok or large, heavy sauté pan over high heat for 2 minutes. Add the light sesame oil and swirl to coat the pan. Add the remaining 1 teaspoon each of the garlic and ginger and stir-fry for 1 to 2 minutes, until aromatic. Stir in the chicken and toss or stir constantly for 2 minutes. Add the broccoli stalks and stir-fry until bright green, then add the broccoli florets and continue stir-frying until bright and vibrant, about 2 minutes. Pour in the sauce and stir-fry for another 30 seconds, tossing constantly.
• Serve immediately, garnished with the cashews.
• For a vegetarian version, use tofu or tempeh in place of the chicken.
• Store in an airtight container in the refrigerator for 4 days.
• (per serving)
• Calories: 250
• Total Fat: 12.8g (2.3g saturated, 6g monounsaturated)
• Carbohydrates: 24g
• Protein: 13g
• Fiber: 1g
• Sodium: 415mg

Steps:

• In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
• Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
• Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
• Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.

Steps:

• 1. Marinate the chicken In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.
• 2. Make the sauce In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.
• 3. Stir-fry the chicken Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.
• 4. Separate 1 lb. broccoli into small florets. Bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender-crisp, about 3 minutes. Drain well, place in a dish, drizzle lightly with soy sauce and chili or sesame oil, toss and serve.
• 5. Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice.

Steps:

• In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews.

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
• In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
• In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
• Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
• Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

Steps:

• Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
• Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.