I got this delicious recipe from Jan Slaughter.
I’ll say it up front… I do not like nuts in my food. However, this dish is my exception! I’m pretty sure it’s the Chinese 5-Spice seasoning that makes it such a great recipe. I literally want to inhale the food as I’m cooking it. Serve with rice and you have a great meal!
By the way, the picture is of Brad’s plate. Mine had a lot more broccoli in it, but he plated his food so much nicer…
- 3 lb. package of Boneless Skinless Chicken breast
- 2 TBSP cornstarch + 1 TBSP cornstarch
- 2 Teaspoons Chinese Five Spice powder
- 1 Teaspoon salt
- 4 TBSP olive oil
- 1 Cup cashew halves or pieces
- 3 Cups fresh broccoli florets
- 1 Teaspoon fresh grated ginger (can use powdered, just mix it in with liquid mixture instead)
- 2 small crushed cloves of garlic (can use minced garlic in the jar instead)
- 4 TBSP Chinese wine (I just use any white or rose wine I have)
- 2 TBSP soy sauce
- 2 Teaspoon sugar (I usually skip this)
- 4 TBSP cold water
Preparation (Cooks quickly in a wok on Medium-High heat):
1. Cut chicken into bite size pieces.
2. Combine wine, soy sauce, sugar (if using), 1 TSBP of cornstarch, and cold water and set aside.
3. Combine 2 TSBP of cornstarch, Chinese Five Spice powder, and salt.
4. Coat chicken with cornstarch mixture.
5. Combine garlic and ginger and set aside.
6. Heat 2 Tablespoons of oil and quickly fry broccoli (about 3 mins) it will be shiny and crisp. Put aside.
7. Fry the cashews for a minute (just to heat with some slightly browned) and set aside.
8. Heat the remaining oil and fry the ginger and garlic for a few seconds.
9. Add the chicken to the ginger and garlic and cook until it changes color, 5 to 10 minutes.
10. Add liquid combination and stir until it boils and thickens.
11. Return cashews and broccoli to wok for a short time to re-heat.
12. Serve with rice.