Healthy Spicy Cashew Chicken and Broccoli
For a light meal, this spicy cashew chicken and broccoli dish packs a flavor punch with lots of fresh garlic, ginger and sambal, a crushed or ground chili paste. Feel free to add as much or as little as you’d like to make this dish suit your taste.
- SAUCE INGREDIENTS
- 1 cup low-sodium chicken stock
- 3 tablespoons low-sodium, gluten-free soy sauce
- 2 teaspoons sambal ground chili paste (more if desired for added heat)
- 2 teaspoons Mirin sweet rice cooking wine
- 1 tablespoon cornstarch
- CHICKEN INGREDIENTS
- 1 tablespoon vegetable or canola oil
- 1 clove garlic, paste or minced
- 1 teaspoon fresh ginger paste or minced ginger
- ¾ to 1 pound boneless, skinless chicken breast tenders, cut into bite-sized chunks
- 2½ cups frozen broccoli florets
- ⅓ cup cashews, unsalted and roughly chopped
- ¼ cup green onions, finely sliced, whites included
Combine all the sauce ingredients together in a measuring cup with a spout. Mix well to ensure the cornstarch is dissolved. Set aside.
In a large sauté pan or wok, heat the vegetable oil over medium-high heat.
Add the garlic, ginger paste and chicken pieces and cook until the chicken is brown and cooked through, about 6-8 minutes depending on size, stirring frequently.
Add in the broccoli, stir carefully, cover with a lid and allow to steam for 2 minutes.
Give the sauce another good stir, uncover the pan and add all of the sauce mixture to the pan. Stir well and allow the sauce to come to a bubble and slight boil.
Once bubbling, turn the heat down to low and cook a further 2-3 minutes, until the sauce is slightly thickened and the Mirin has cooked off a bit.
Turn off the heat and add in the cashew pieces and green onions. Stir well and serve straight away with this 5-Spice Veggie Fried Rice. Garnish with extra sliced green onions if desired.
Nutrition Analysis: 240 cal, 11 g fat, 60 mg chol, 520 mg sodium, 11 g carbs, 2 g fiber, 4 g sugar, 23 g protein.
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, www.lagassegirls.com. She splits her time between New Orleans and New York doing special cooking events and gluten-free pop-ups.
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