Ingredients

The following ingredients have 4 Servings
  • 1 lb Chicken (boneless breast or thighs, cut into 2-inch pieces)
  • 1 lb Broccoli
  • 2 tbsp Cooking oil (divided)
  • 4 cloves Garlic ( divided thinly sliced)
  • 1 inch Ginger ( thinly sliced)
  • ½ large Onion (sliced and layers separated)
  • 1/4 cup Parsley ((or cilantro))
  • ½ cup Cashew nuts
  • 1/4 tsp Kosher salt (or less if using regular soy sauce)
  • 1/4 tsp Pepper
  • 2 Scallions (Green onions, chopped)
  • 2 tbsp Light Soy Sauce (I use low sodium soy sauce )
  • 1 tbsp Dark soy sauce (I use low sodium soy sauce)
  • 1 tbsp Ketchup
  • 1 tbsp Chilly sauce
  • 1 tbsp Rice vinegar (or red wine vinegar)
  • 1 tbsp Brown sugar (or honey)
  • ½ tsp Sesame oil
  • 1 tbsp Cornstarch
  • 1/4 cup Water

Instruction

  • Prep the chicken - Clean, wash, and pat dry the chicken. Cut into bite-size cubes or long strips.Pro tip - Cut the chicken into small pieces so they cook quickly and can be eaten without having to be cut.
  • Broccoli - Heat the wok or large skillet on medium high heat. Add one tablespoon oil and sliced garlic followed by chopped broccoli. Saute for 2 minutes adding a few tablespoons of water. Cook until the broccoli is almost tender. Remove from the pan and set aside. Pro tip - adding a few tablespoons of water will help the broccoli cook evenly without getting burnt on the bottom. Broccoli florets take about 4 to 5 minutes to cook.
  • Chicken - To the same wok or skillet add the remaining tablespoon of oil. Add the garlic, ginger, and onions. Followed by the chicken. Stir fry the chicken until no longer pink and almost cooked. Pro tip - The chicken breast will take about 6 minutes while chicken thighs will take 8 minutes to cook.
  • Sauces - Next, add all the sauces - light and dark soy sauce, sesame oil, rice vinegar, ketchup, chilly sauce, and brown sugar, Season with kosher salt and pepper. In a small bowl combine the corn starch and water to make a slurry, then, add it to the stir fry. Pro tip - Use less salt in the beginning as some of these sauces contain salt. In the end, taste and adjust as necessary.
  • Assemble - Return the broccoli back to the pan and toss everything well to combine. Pro tip - By now, the chicken, as well as broccoli, should have been cooked so do not overcook, otherwise, the broccoli will lose its color and crispness.
  • Taste and adjust for seasoning. Finally, add the parsley or cilantro and scallions
  • Serve immediately over boiled noodles, steamed rice, or on its own.