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  • Chicken With Cashews And Broccoli

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    Chicken With Cashews And Broccoli
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 7 ounce skinless boneless chicken breasts cut into bite-sized pcs
    • 1/2 tsp peanut oil
    • 2 x cloves garlic (large) finely minced
    • 1 Tbsp. hoisin sauce
    • 1 Tbsp. orange juice (see below)
    • 1/8 tsp Five spice seasoning Chinese or possibly Thai
    • 1 c. minced cooked broccoli
    • 2 Tbsp. minced raw cashews
    • 1 Tbsp. soy sauce
    • 1 tsp cornstarch water as needed pepper pepper to taste
    • 1 Tbsp. minced fresh cilantro (or possibly basil or possibly scallions)
    • 2 c. cooked basmati rice
    • 1 lrg orange peeled and sliced (reserve the juice for marinade)

    Directions

    1. In an 8-inch square pyrex dish, combine the oil, garlic, hoisin, juice and spice. Add in chicken pcs; stir to coat. Marinate in the refrigerator for 15 min or possibly more..
    2. Cook the rice and the broccoli.
    3. Cover the chicken dish, vent. Cook on full pwdr till chicken has cooked through, about 6 min, turning every 2 min.
    4. Meanwhile, hot the minced cashews in a small saute/fry pan or possibly skillet. When the chicken is done, drain the pan's juices into the pan with the cashews. Add in the broccoli to the chicken; toss and cover. Mix the soy sauce with the cornstarch. Heat the juices in the pan and thicken with the cornstarch, adding water to thin to a glaze consistency. Season with pepper. Pour sauce over the chicken-broccoli mix. Top with cilantro. Serve the dish on rice with orange slices.
    5. Description: "Chicken in hoisin-cashew sauce, tossed with cooked broccoli; served on rice"
    6. NOTES : Review -The mix of flavors - basmati, hoisin, 5-spice and cilantro - makes this dish.
    7. This recipe is definitely worth trying. I think the squeaky texture of microwaved chicken is unavoidable. To not heat up the kitchen in the summer time, the rice and broccoli would have to be prepared ahead of time. The orange was a big plus. It made the dish very attractive, and the succulent sweetness contrasted nicely with the Asian spices.
    8. We tested this tonight for dinner and were pleasantly surprised. The texture wasn't which rubbery. Very aromatic.

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