This Spicy Ginger Cashew Chicken #recipe is a must try! #LiveSTUSH adminstush April 10, 2014 Exclusive, Spaces, Special 2 tbsp soy sauce 1/3 cup water 1 tbsp cornstarch or arrowroot starch 1/2 tsp red pepper flakes (or more, if you like it hot) 1 tbsp vegetable oil 1 tbsp toasted sesame oil (or another tbsp vegetable) 1 1/2 lbs boneless, skinless chicken thighs or breasts, trimmed and cut into 1 inch chunks 1/4 cup chopped onion 1 tbsp fresh ginger, minced 1 medium red pepper, thinly sliced 3 cups broccoli florets, about 1 1/2 inches each (I like mine lightly steamed first) 1/2 cup unsalted cashews, lightly toasted In a small bowl, whisk together soy sauce, water, cornstarch and red pepper flakes. Set aside. Heat half the oil in a wok or large skillet over medium-high heat, until shimmering but not smoking. Add chicken and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Remove to a bowl. Add remaining oil, and when hot, add onion and ginger. Cook, stirring frequently, for 2 minutes. Add red pepper and broccoli and continue to cook and stir until vegetables are tender, 3 to 5 minutes. Add cashews and cook 1 minute more, then add chicken back to pan and toss to combine. Give soy sauce mixture a quick stir and add to the pan. Cook, stirring to coat meat and vegetables, until sauce is thickened, about 1 minute. Serve immediately. Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email.