Friday, September 23, 2011

The Beast's Cookbook: Chicken with Cashews, Peppers, and Broccoli

Haven't done one of these in a while, but here's the recipe for an easy stir-fry that's become a Saturday night post-Scotch favorite. Of course the kernel of the recipe came from some website (I've forgotten which), but I've added enough unique touches that I'm comfortable claiming this as my own. This serves enough for the whole family, or for a big eater like me to eat the leftovers for the rest of the week.

1 1/2 pounds boneless skinless chicken breast (I use the thin-sliced)
1 large broccoli crown
1 large red bell pepper
1 medium onion
1 clove garlic
2 handfuls of cashews (I have pretty big hands)
2 tablespoons peanut oil (just enough to coat the skillet or wok)
3 tablespoons soy sauce (approximate)
1 teaspoon sugar
2 tablespoons red pepper flakes
3/4 cup chicken broth
4 teaspoons corn starch

Cut the chicken into bite-size chunks and the bell pepper into strips. Pull the broccoli florets off the crown. Coarsely chop the onion. In a small bowl, combine the chicken broth and cornstarch and whisk until combined.

Heat the oil in a skillet or wok. Add the broccoli and peppers and stir-fry for 3 to 5 minutes, until they begin to wilt. Add the garlic and onions and stir-fry another 1-2 minutes, until the onions just become translucent.

Add chicken, soy sauce, crushed red pepper, and sugar, and stir-fry, combining, about 5-7 minutes, until the sugar has dissolved and the chicken is thoroughly cooked. Add broth/cornstarch mixture and cook another 1-2 minutes, stirring, until sauce thickens. Add the cashews and cook another minute until the cashews are hot and browned. Serve over white rice.

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