Stir-Fry Chicken Broccoli with Noodles & Cashew

Stir-Fry Chicken Broccoli with Noodles & Cashew | ContraryCook.com

This stir-fry chicken broccoli with noodles & cashew recipe was absolutely delicious but it was a giant pain-in-the-butt to make. You’d think that a stir-fry would be simple and easy, but after you factor in all of the chopping and slicing and dicing…Oi Veh! Also, now that I am starting to read nutrition labels, I realize how high this dish is in sodium (due to the oyster sauce). But it really needs the oyster sauce (860 mg sodium) to be successful, so don’t leave it out. That being said, here’s how you make it:

Ingredients:

  • 3 Chicken Breasts
  • 2 Large Broccoli Crowns (Cut into bite-size pieces..just the tops, no stalks)
  • 1 Tablespoon Fresh Ginger (Chopped fine)
  • 3 Cloves of Garlic (Minced)
  • 12 Ounce can of Low Sodium Chicken Broth
  • 5 Green Onions (Cut into 2″ strips and cut lengthwise)
  • 2 Tablespoons Low Sodium Soy Sauce
  • 1 Tablespoons Corn Starch
  • 1 Tablespoons Oyster Sauce
  • 1 Tablespoons Sesame Seed Oil
  • 1 Tablespoons of Chili Paste
  • Package of Udon noodles

Prepare Sauce

Combine 1/4 cup chicken broth, soy sauce, 1 tablespoons corn starch, oyster sauce, 1 tablespoons sesame seed oil, and chili paste to a small bowl and whisk.

Instructions:

  1. Chop up all your stuff first so you’re not freaking out and overcooking everything
  2. Cut the tops off of the broccoli crowns
  3. Cut the chicken into 2″ strips, and coat with corn starch
  4. Heat pan and add 2 Tablespoons of sesame oil
  5. Get the pan nice and hot. Put a single drop of water in the pan and listen for the sizzle
  6. Add chicken and fry for 3 minutes
  7. Remove chicken and place on to another plate
  8. Add 1 Tablespoon more oil
  9. Add garlic, ginger and cashews and stir-fry for 30 seconds
  10. Add onion and stir-fry for 30 seconds
  11. Add broccoli and stir-fry for 1 minute
  12. Pour in 1/4 cup chicken broth
  13. Put lid on and let broccoli steam for a couple of minutes
  14. Return chicken to pan and toss for 1 minute
  15. Pour sauce over chicken and vegetables tossing and mixing it for a minute
  16. Add Udon noodles and mix and toss for a minute

Serve on a fancy square plate like those food magazines do.

What I Learned…

  • This dish ends up creating a lot of dishes to clean (despite it’s apparent simplicity)
  • It takes like an hour to prepare and cook (despite it’s apparent simplicity)
  • It’s wicked-high in sodium
  • It would definitely be worth making again if I have a late lazy Sunday afternoon, but I won’t be making it after work.
1 reply
  1. Sage
    Sage says:

    This looks good. I’m making it tonight because you said it’s so delicious. Usually I wing it when I do a stir fry, and it often turns out not quite right so I thought I’d find a recipe this time. The prep time was quick for me but I chop a lot every night. I’m adding baby corn, water chestnuts, and carrots. Getting hungry….

    Reply

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