Shelli’s Quarantine Cooking Chinese Chicken with Broccoli & Cashews
Ingredients:
1 pound chicken breasts cut into strips
5 scallions, thinly sliced, white parts only
4 cloves minced garlic
1 inch piece of fresh ginger, peeled and minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
1/3 cup water
3 tablespoons veggie oil (I prefer safflower)
2 crowns of broccoli cut into medium florets
¾ teaspoon red chili flakes
1 tablespoon hoisin sauce
Directions:
In a medium bowl, combine the chicken, scallions, half the garlic, half the ginger, soy sauce, sugar, 1 teaspoon of the cornstarch, salt, sherry and sesame oil.
Marinate 15-30 minutes at room temp.
Blanche the broccoli in boiling water- that means just put in for 60 seconds and then immediately put broccoli in colander, run under cold water, and drain.
In wok or large skillet, heat 1 tablespoon of oil and heat.
Add broccoli for a minute.
Add the rest of the garlic & ginger with 2 tablespoons of water.
Stir broccoli another 2-3 minutes, depending how soft you like. Don’t wait til it’s mushy.
Remove broccoli from wok.
Add the rest of the safflower oil, chicken, & chili flakes to the wok.
Cook until chicken temp is 165.
Add the broccoli and hoisin sauce and the reserve cornstarch mix and bring to boil to thicken. Add more water if too thick.
Add cashews to taste. We like a lot!!
Stir.
Serve over white, brown, or jasmine rice.
Tune in Monday for another Shelli’s Quarantine Cooking on Jim Kerr Rock & Roll Morning Show on Q104.3!
Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going to Q1043.com.
Please support God's Love We Deliver, an NYC nonprofit that cooks and home-delivers medically tailored meals to individuals living with serious illness. To donate go to glwd.org/whoareyoucookingfor.