Prep the chicken - Clean, wash, and pat dry the chicken. Cut into bite-size cubes.Tip - since I am using broccoli today I cut the chicken into one-inch cubes. But, you can also cut them into strips
Marinade - In a bowl, combine all the marinade ingredients. Tip - It is best to use low sodium soy sauce which is less salty. But, if you use regular make sure to add less salt in the recipe.
Marinate the chicken - Add the marinade to the chicken. Stir well and set aside. Tip - you can leave the chicken to marinate for 30 minutes on the counter or up to 12 hours in the fridge.
Broccoli - Wash and separate broccoli into florets. Slice the stems into small pieces and keep them aside. Tip - broccoli stems are tougher and take longer to cook so keep them on the side. We will add them to the pan earlier.
Veggies - Slice the onions and separate the slices. Thinly slice the garlic and ginger. Roughly chop the parsley and scallions - set aside
Sauce - Combine all the sauce ingredients in a bowl and set aside. Tip - cornstarch will settle to the bottom so make sure to stir it again before adding it to the pan
Boil noodles as per package directions and set aside.
Cashew nuts - add ½ tablespoon oil in a wok or saute pan. Stir fry the cashew nuts until lightly toasted. Remove from the pan on a paper towel.
Chicken - To the same wok or wide saute pan add another tablespoon of oil. Add the chicken pieces in a single layer. Cook for a minute then flip to the other side and cook another minute. Toss with a spatula and cook for 2 minutes more. Remove from the pan and keep warmTip - avoid tossing for the first two minutes this will give the chicken some color from the initial cooking.
To the same wok or saute pan, add the remaining oil. Stir fry the onion, broccoli stems, and slices of ginger and garlic on medium-high for 2 minutes.
Next, add the broccoli and 2 tablespoon water. Cook on medium-high until broccoli is tenderTip - water creates steam and helps cook the broccoli quickly.
Once the broccoli is almost tender return the chicken and cashews back to the pan.
Season with salt and pepper. Then add the sauce and combine well. Tip - by this time both the chicken and broccoli should be cooked. The sauce will coat everything well and any juices in the pan will get thicken with the cornstarch. If necessary you can add a few tablespoons of water to help bring everything together.
Taste and adjust for seasoning. Finally, add the parsley and scallions
Serve hot over boiled noodles.
Stir-fry is quick cooking so always have all your ingredients ready before you start.
High heat is always recommended for stir-fry. And yet, some veggies like broccoli, carrots, and beans benefit better from medium-high with a slash of water. While mushrooms and leaves benefit from high heat to quickly evaporate the released moisture.
Also, when adding any liquid turn the heat up and stir at the same time so everything is coated in the starch before the water evaporates.
Take the pan off the heat when done to prevent overcooking.
Sometimes it’s best to transfer the stir-fry to a serving platter to prevent veggies going mushy.
Lastly, use salt sparingly because – sauces used in stir-frys have salt added to them as a preservative
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you