Spicy-Tangy Chicken and Broccoli Stir Fry Recipe #379997
Chicken, broccoli, and cashews stir-fried in a citrus and red pepper sauce, served over rice. I wanted to make a tasty stir fry with ingredients I had on hand and this is what I came up with. I also didn't have time to marinate. I have the chicken and broccoli cut and ready to go before I start the rice. Once the rice has been on simmer for about 5 of its 20 minutes, I start frying the broccoli/ cashews and the chicken. This results in all ingredients being ready at the same time.
by cathianne
30 min | 10 min prep
SERVES 2 -3
- 3/4 lb chicken breast, cut into strips
- 1/4 cup flour
- 2 cups broccoli florets
- 1/4 cup cashews
- 3 tablespoons olive oil, divided
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1/2 tablespoon sesame oil
- 1 teaspoon gingerroot, minced
- 2 teaspoons garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cornstarch
- 1 cup cooked rice
- Rinse and pat dry the chicken and place in a tupperware with lid or a plastic baggie.
- Toss chicken with the flour to lightly coat it.
- Combine lime juice, vinegar, sesame oil, ginger, garlic, red pepper flakes, and corn starch in a small bowl.
- Heat 2 frying pans, each with half the oil, at medium heat.
- Place broccoli and cashews in one pan.
- In the other pan, place chicken strips. Fry chicken until lightly browned, turning once. About 3 minutes per side.
- Add broccoli and cashews to the pan with the chicken. Pour sauce in pan and stir to coat.
- Reduce heat slightly and let cook for 5 to 7 minutes (the longer it's going to sit, the lower the heat should be).
- Serve over rice.
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5 stars