This meal turned out quite flavorful and fresh, I love the crunch of the cashews. Add a little hot sauce or some red pepper flakes for some spice if you like. Use your imagination and add in your favorite vegetables, maybe peppers or baby bok choy.
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes-marinated in 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup of water
- 2 tablespoons vegetable oil, such as grapeseed
- 1 clove garlic, minced
- 2 cups mushrooms sliced
- 2 cups of broccoli cut into florets
- 8 green onions, cut into 1-inch pieces
- 6 tablespoons of soy sauce- my favorite name brand is China Lily (use 3 tablespoons to marinate chicken)
- 2 tablespoons rice vinegar
- 2 tablespoons of oyster sauce
- 2 tablespoons hoisin sauce
- 3/4 cup unsalted cashews (4 ounces), toasted-they are usually toasted when you buy them, I get them in the bulk section.
- Cooked basmati or jasmine rice, for serving or use whatever rice you enjoy
- In a medium bowl, toss chicken with 3 tablespoons soy sauce until chicken is coated; cover, chill and marinate for 1-4 hours.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic, green onions and mushrooms. Cook, tossing often, until chicken is browned and mushrooms have cooked and softened, about 5 minutes. Now return first batch of chicken to pan.
- Mix together 1/4 cup of water and cornstarch (it is important to slowly add water to cornstarch until well mixed- it will be harder to mix in if you do it the other way around), now add hoisin sauce, the other 3 tablespoons soy sauce, oyster sauce and 2 tablespoons of rice vinegar to cornstarch mixture, mix well. Add sauce to the cooking chicken, bring up to a simmer until thickened. Steam broccoli florets in microwave for 2 minutes covered with a 1/4 cup water. Strain off water and add to chicken mixture.
- Toss all ingredients together well making sure chicken pieces are cooked through. Serve stir fry with cooked rice and garnish with cashews. Just before serving I like to sprinkle the cashews on the stir fry, as I find they soften very quickly within the stir fry- you want them to have a crunch when you bite into them.
I cook the chicken in batches so that it browns, it will steam if you add it all at once.
I steam the broccoli ahead of time and add it at the end because I always seem to overcook it, this way is fool proof for me.
Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking.