1Slice chicken breast against the grain into ¼-inch-thick pieces. Transfer sliced chicken to a large bowl. Mix in Marinade ingredients and allow this to marinate at room temperature for 15 minutes.
2Slice chicken breast against the grain into ¼-inch-thick pieces. Transfer sliced chicken to a large bowl. Mix in Marinade ingredients and allow this to marinate at room temperature for 15 minutes.
3Slice chicken breast against the grain into ¼-inch-thick pieces. Transfer sliced chicken to a large bowl. Mix in Marinade ingredients and allow this to marinate at room temperature for 15 minutes.
4Meanwhile, in a small bowl combine Sauce ingredients. Set aside.
5Meanwhile, in a small bowl combine Sauce ingredients. Set aside.
6Meanwhile, in a small bowl combine Sauce ingredients. Set aside.
7In a large pan on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, toast cashews until they turn slightly brown, about 30-45 seconds. Remove and set aside.
8In a large pan on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, toast cashews until they turn slightly brown, about 30-45 seconds. Remove and set aside.
9In a large pan on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, toast cashews until they turn slightly brown, about 30-45 seconds. Remove and set aside.
10Back into the pan, heat 1 tablespoon of oil. Once oil is hot, fry marinated chicken in a single layer until cooked and slightly golden brown on the edges, about 4-5 minutes. Remove and set aside.
11Back into the pan, heat 1 tablespoon of oil. Once oil is hot, fry marinated chicken in a single layer until cooked and slightly golden brown on the edges, about 4-5 minutes. Remove and set aside.
12Back into the pan, heat 1 tablespoon of oil. Once oil is hot, fry marinated chicken in a single layer until cooked and slightly golden brown on the edges, about 4-5 minutes. Remove and set aside.
13Reduce to medium heat, add remaining oil along with garlic, ginger, broccoli, red bell pepper and lastly water. Cook vegetables until vibrant, about 45-60 seconds.
14Reduce to medium heat, add remaining oil along with garlic, ginger, broccoli, red bell pepper and lastly water. Cook vegetables until vibrant, about 45-60 seconds.
15Reduce to medium heat, add remaining oil along with garlic, ginger, broccoli, red bell pepper and lastly water. Cook vegetables until vibrant, about 45-60 seconds.
16Pour in Sauce mixture. Simmer to thicken slightly, about 45-60 seconds.
17Pour in Sauce mixture. Simmer to thicken slightly, about 45-60 seconds.
18Pour in Sauce mixture. Simmer to thicken slightly, about 45-60 seconds.
19Once sauce has thickened, toss back in cooked chicken and toasted cashews. Remove off heat and enjoy!
20Once sauce has thickened, toss back in cooked chicken and toasted cashews. Remove off heat and enjoy!
21Once sauce has thickened, toss back in cooked chicken and toasted cashews. Remove off heat and enjoy!
Ingredients
1 lb skinless boneless chicken breasts
1 lb skinless boneless chicken breasts
1 lb skinless boneless chicken breasts
0.33 cup unsalted roasted or raw cashews
0.33 cup unsalted roasted or raw cashews
0.33 cup unsalted roasted or raw cashews
7 oz broccoli, broken into florets with stalks removed
7 oz broccoli, broken into florets with stalks removed
7 oz broccoli, broken into florets with stalks removed
1 diced red bell pepper
1 diced red bell pepper
1 diced red bell pepper
2 cloves minced garlic
2 cloves minced garlic
2 cloves minced garlic
1 inch peeled and thinly sliced ginger
1 inch peeled and thinly sliced ginger
1 inch peeled and thinly sliced ginger
2.5 tbsp vegetable oil or any neutral oil
2.5 tbsp vegetable oil or any neutral oil
2.5 tbsp vegetable oil or any neutral oil
0.25 cup water to help cook veggies
0.25 cup water to help cook veggies
0.25 cup water to help cook veggies
2 tsp regular soy sauce
2 tsp regular soy sauce
2 tsp regular soy sauce
1.5 tbsp cornstarch or sub with potato starch
1.5 tbsp cornstarch or sub with potato starch
1.5 tbsp cornstarch or sub with potato starch
2 tsp Shaoxing wine or sub with chicken stock
2 tsp Shaoxing wine or sub with chicken stock
2 tsp Shaoxing wine or sub with chicken stock
0.25 tsp white pepper or sub with black pepper
0.25 tsp white pepper or sub with black pepper
0.25 tsp white pepper or sub with black pepper
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
1 tbsp vegetable oil or any neutral oil
1 tbsp vegetable oil or any neutral oil
1 tbsp vegetable oil or any neutral oil
1 tbsp regular soy sauce
1 tbsp regular soy sauce
1 tbsp regular soy sauce
2 tbsp hoisin sauce
2 tbsp hoisin sauce
2 tbsp hoisin sauce
1 tbsp brown sugar or sub with cane sugar
1 tbsp brown sugar or sub with cane sugar
1 tbsp brown sugar or sub with cane sugar
1 tbsp cornstarch or sub with potato starch
1 tbsp cornstarch or sub with potato starch
1 tbsp cornstarch or sub with potato starch
2 tsp toasted sesame oil
2 tsp toasted sesame oil
2 tsp toasted sesame oil
0.5 cup chicken broth or sub with vegetable stock
0.5 cup chicken broth or sub with vegetable stock
0.5 cup chicken broth or sub with vegetable stock
Equipment
large bowllarge wok or large skilletsmall bowl
Tips
Slice chicken on a bias to expose the grain for extra tender chicken!
Do not skip the baking soda or cornstarch as this tenderizes the meat!
Prepare all ingredients in advance as the cooking process is fast!
Monitor the cashews as you toast them!
Don't overcook the vegetables! Once they turn vibrant in color, add in the sauce