Cashew Chicken Breast Fillet
Servings: 4
Ingredients
- 2 CB Breast Fillet
- 1/4 tsp tsp salt (to season)
- 1/4 tsp black pepper (to season)
- 1 tbsp sesame oil
- 3 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbs oyster sauce
- 1/4 cup water
- 1 tbsp vinegar
- 2 tbsp granulated sugar
- 6 cloves minced garlic
- 1 tbsp minced ginger
- 1 cup broccoli
- 1 cup cup cashews
- 2 tbsp corn starch, divided
- 1/2 tsp Five Spice powder
- 1/2 tsp red pepper flakes, or to taste
Instructions
- In a medium bowl, combine sesame oil, soy sauce, oyster sauce, 1 tbsp corn starch, water vinegar, granulated sugar, 3 cloves minced garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.
- Slice the chicken breast into thin strips and season with the remaining cornstarch, salt and black pepper.
- To a hot dry pan add the cashews and toast, stir and move until brown and toasted, then remove and set aside
- Add 2 tbsp vegetable oil to a heated pan, Add the chicken to an oiled pan and cook until the chicken is about 90% done, remove from the pan (it will finish cooking in the sauce).
- Add the remaining vegetable oil to the pan, add the broccoli and remaining 3 cloves minced garlic to the pan and cook just for a few minutes.
- To the saute broccoli, add the sauce, chicken and roasted cashews to the skillet. Simmer for a minute or two, just to give the sauce time to heat up and thicken slightly. Then serve
