Spicy Cashew Chicken and Broccoli with Rice or Long Egg Noodles


  • Cilantro leaves (optional)
  • A few scallions, thinly sliced on an angle
  • About ½ cup toasted unsalted cashews
  • 1 can sliced water chestnuts, drained
  • 1-2 chili peppers, such as red finger, jalapeño or Fresno peppers, thinly sliced
  • 1 small red bell pepper, chopped
  • 2 tablespoons vegetable or stir fry oil1 yellow onion, chopped
  • + 13 more ingredients
    • Black pepper
    • ¼ cup hoisin sauce
    • ¼ cup Tamari, low-sodium soy sauce or liquid amino
    • 1 cup chicken stock or poaching liquid
    • Juice of 1 lime
    • 1 tablespoon Sriracha chili sauce (optional)
    • 2 large cloves garlic, grated
    • 1 1-inch piece of fresh ginger root, peeled and grated
    • ¼ cup cashew butter
    • 1 ½ cups white or brown rice, cooked according to package directions or 1 pound egg tagliatelle (wide egg noodles)
    • Salt
    • 1 head broccoli, cut into florets and stems cut into 1-inch pieces
    • About 1 ½ pounds cooked chicken (poached breast meat or rotisserie chicken), pulled or thinly sliced

Preparation Poach the chicken and cool in its own liquids; save excess stock for another use and chop or pull the meat. Or, remove rotisserie chicken meat from the bones and skin and chop or pull the meat. Par-boil the broccoli in a few inches of salted water for 5 minutes and drain. Coo...

View full recipe at SpringPad


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