Sweet, Sour, and Spicy Stir-Fried Orange Chicken with Broccoli with Cashews

By: Saleena on 2:14 PM

Share it Please

Tweet

I have a special place in my heart for asian cuisine; partly because its scrumptious and partly because I get to pull out those chopsticks!  Another plus? It's pretty simple to make.  Especially stir-fry.   This recipe is straight out of my Cook's Illustrated book, which I featured here. Hope you enjoy!

Ingredients:

Sauce: 

1/4 cup low-sodium chicken broth

1/4 cup orange juice

1/4 cup white vinegar

2 teaspoons soy sauce

2 teaspoons hoisin sauce

1 teaspoon cornstarch

1 tablespoon granulated sugar

1/2 teaspoon red pepper flakes


Chicken Stir-Fry:
1 pound boneless, skinless chicken breasts, sliced thin

1 teaspoon minced fresh ginger

2 cloves garlic

3 tablespoon  plus 1 teaspoon vegetable oil
1 1/4 cups water
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon flour
1 cup unsalted cashews

1 1/2 pounds broccoli, cut into 1 inch pieces

4 medium scallions

 Directions:

Combine ginger, garlic, and 1 tablespoon vegetable oil in small bowl; set aside.

 Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Drain chicken in strainer; press out excess liquid.

 For the sauce: Whisk all ingredients in small bowl; set aside. 

Mix sesame oil, cornstarch, and flour in medium bowl until smooth. 

                           Toss chicken in cornstarch/flour mixture until evenly coated.

 Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer. Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons vegetable oil and remaining chicken.

 Add 1 tablespoon oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add 1/4 cup water, cover pan, and lower heat to medium-low. Cook broccoli until crisp-tender, about 3 minutes, then transfer broccoli to paper towel-lined plate. 

Add garlic/ginger mixture to skillet, increase heat to medium-high and cook, mashing mixture with spoon, until fragrant, sticky, and golden brown, 30 to 45 seconds, Return chicken to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 1 minute. 

Off heat, add broccoli and cashews and stir to combine. Transfer to serving platter, sprinkle with scallions, and serve.

Serve this with white rice.

If there was anything I would change about this recipe it would be to add some orange zest.  The 1/4 cup orange juice didn't cut it and orange flavor was lost in the midst of all of the other flavors.  Other than that, it was great!

<3 Saleena