Chicken with Broccoli and Cashews

Nothing beats a good fast, stir-fry. In the time you can velvet the meat and steam a pot of rice, you can also slice and dice vegetables and aromatics, mix a thickener and get your wok good and hot. Then, it's all slapdash toward the finish - a gorgeous bowl of chicken with broccoli and cashews.
Here's how I did it.

Chicken with Broccoli and Cashews

Serves 2 with a bit for next day lunch

Ingredients:

1 lb. chicken tenders, tendons trimmed out, cut into 1 inch chunks

1 medium head broccoli, cut into bite-sized florets, slice the stems into 'coins'

1/2 medium white onion, sliced into thin wedges, separated

1 inch knob ginger root, peeled and minced

2 large garlic cloves, peeled and minced

2 pinches red pepper flakes

1/4 c. soy sauce

1 tsp. sugar

2 tsp. sesame oil

1 tbsp. dry sherry or plum wine or dry white wine or rice wine

1 tsp. cornstarch for velveting the chicken

1 tbsp. hoisin sauce

1/2 c. salted cashews

2 tsp. sesame seeds, toasted

1/2 c. water mixed with 1 tbsp. cornstarch

2 tbsp. peanut oil

steamed rice for serving with the stir-fry

Making the Dish:

1. Wash your rice measure and place it in a pan with the required amount of water. Set aside.

2. Prep the chicken tenders and place them in a deep glass bowl. Toss the chicken with the 1 tsp. cornstarch measure and set aside.

3. Add prepped onion and half the prepped garlic, ginger, and red pepper flakes to the chicken and mix things up.

4. Add the soy sauce, sugar, sesame oil, and dry sherry to the chicken and aromatics, stir well and set aside.

5. Prep the broccoli, keeping the florets and stem 'coins' in separate piles. 

6. Mix the water measure with the 1 tbsp. cornstarch measure and set aside.

7.  Turn the heat on under the pot of rice to begin cooking it. Heat a wok over high heat until it is good and hot. Add the sesame seeds and toss carefully until toasted. Scrape the seeds into a small dish and set aside. 

7. Return the wok to the high heat. Add 1 tbsp. of the peanut oil measure and swirl to coat the wok. 

8. Add the other half of the garlic, ginger, and red pepper flake measures. Stir fry for 30 seconds. Then, add the broccoli stems. Stir fry for 1 -2 minutes. Add the broccoli florets and continue stir frying for about three minutes. When the florets are bright green, but still semi-crisp, turn everything into a large serving dish and set aside. 

9. Return the wok to the stove and get it hot again. Swirl with the second tablespoon of oil. Add the chicken and stir fry until the chicken is beginning to take on some brown edging - about 3-4 minutes.

10. Add the hoisin sauce and the water and cornstarch mixture, stir to thicken the sauces.

11. Return the broccoli to the wok and combine with the chicken to coat everything with the sauce. If the sauce is a bit too thick, add some water and thin things out a bit. Turn the heat down, cover the wok loosely and simmer to keep things warm.

12. Place the rice in a deep bowl.

13. Toss the cashews into the chicken and broccoli, turn it into a serving dish, top with the toasted sesame seeds.

14. Enjoy !