When a cashew chicken craving strikes, you know how it is—you’ve gotta have it immediately, and nothing else will do. Fortunately, this dish is super speedy to whip up in your own kitchen. In just 25 minutes, you can have steamy rice, tender chicken and broccoli, tangy-sweet sauce, and crunchy cashews. Comfort food at its finest? We think so.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Soy Glaze(ContainsSoy, Wheat)
Ponzu Sauce(ContainsSoy, Wheat, Fish)
Rice Wine Vinegar
Chicken Breast Strips
Miso Sauce Concentrate(ContainsSoy)
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. • In a small bowl, whisk together half the cornstarch and ¼ cup cold water until smooth. (For 4 servings, use all the cornstarch and 1⁄3 cup water.) Whisk in ponzu, miso sauce concentrate, half the vinegar, 2½ TBSP sweet soy glaze, and ½ tsp sugar. (For 4, use all the vinegar, 5 TBSP glaze, and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze—we sent more. • Pat chicken* dry with paper towels and season with garlic powder, salt, and pepper.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3 minutes. (TIP: If needed, add a splash more water to the pan after steaming to help the broccoli soften.) Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Pour sauce into pan with chicken. Bring to a simmer and cook, stirring, until thickened, 1-2 minutes. Turn off heat. Stir in broccoli and cashews until coated. Taste and season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between bowls, top with stir-fry, and serve.