Cashew Chicken With Broccoli

I’ve been to four Halloween parties in five days and did I think once–even ONCE–to snap a photo for you, my precious readers? Well, of course I did. But it’s cold and dark around here by 5 p.m. and I haven’t even conjured most party treat ideas until nigh unto six o’clock.

The worst part? Everytime I decide to NOT blog a recipe, it turns into utter perfection. Like the soup I made tonight for dinner [at six fifteen o’clock], the whole family bowed over it and whispered their wishes into their bowls because it was that perfect. Wish granting soup. Why didn’t I think of that at 4:55, when there was still enough light in the sky to snap a picture for this here blog of mine?

So, here it is Halloween and you’re stuck with a Chinese food recipe.

Quit yer whining. You know you and me. We’re sick of all the sweets already anyway.

And anyhow, broccoli is so much better than a bright-orange, pumpkin shaped recipe with cookies. Or magic wish-granting soup.

Say it three times fast and it might come true.

Broccoli.

Is. So. Much. Better.

You’re wish is hereby granted.

Wait—what—what’s that?

Yeah, I wished for a pumpkin full of chocolate, too.

{Yay, us!}

Cashew Chicken With Broccoli

laura

A simple recipe for midweek dinner, this recipe is as easy as can be to make, and tastes even better than take-out. If you're feeling like adding extra veggies, try stir-frying celery with the chicken or toss some baby bella mushrooms in with the broccoli.

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Ingredients

  

• 1 pound chicken breast tenders cut into chunks
• 1 tablespoons olive oil
• 1 large clove garlic finely chopped
• ½ tablespoon chicken bouillon powder
• 4-6 tablespoons soy sauce
• 2 tablespoons cornstarch
• ⅓-1/2 cup water
• 2-3 cups broccoli florets cut into bite-sized hunks
• ½ cup salted cashews
• 2 package Udon noodles cooked according to package directions with ¼ cup of soy sauce tossed into the water as they cook

Instructions

 

• In a wok, heat the olive oil to medium heat then toss the chicken into the oil.
• Stir fry until cooked through. Add the garlic and allow it to cook for a moment before sprinkling the mixture with the chicken boullion powder and soy sauce.
• In small cup, whisk together the cornstarch and water (use more water if you like a thinner sauce, or less water for a thicker sauce). Pour this mixture over your chicken, stir to coat, then add the broccoli.
• Cover and cook just until the broccoli is a bright green. Toss in the cashews and serve over Udon noodles or rice.
• Enjoy!

Keyword CASHEW CHICKEN WITH BROCCOLI