One of my favorite dishes at Cheesecake Factory is their Cashew Chicken and Broccoli. It’s a little sweet, tangy and spicy and has all the flavor and crunch you love in your stirfry. This is a delicious meal to add to your meal plan anytime chicken goes on sale. Remember to check out our meal plan on Prepear’s App to get your meal’s planned for you in one easy step. Before you shop, login to Deals to Meals to see the best grocery deals in your area to help you save TIME & MONEY!
- 3-4 boneless skinless chicken breasts
- 3-5 Tbs. olive oil for sauting
- 1 tsp. black pepper and salt
- 1 tsp. paprika
- 1/2 tsp. baking powder
- 2-3 Tbs. rice flour or white flour
- 2 cups uncooked rice
- 2-4 cups broccoli florets cut into bite sized pieces
- 1 cup hoisin sauce
- 2 Tbs. water
- 1/4 cup oyster sauce
- 1 Tbs. Sriracha sauce
- 1/4-1/3 cup honey
- 1/3 cup rice or white vinegar
- 1/3 cup soy sauce
- Place the two cups of rice into a rice cooker with two cups of water. Turn the rice cooker on and let it cook while you prepare the meal.
- Remove the chicken from the package and trim off any excess fat. Cut the chicken into bite sized pieces. Place the chicken in a bowl. Add the salt, pepper, paprika, baking powder and rice flour (or regular white flour) to the chicken. Toss the chicken to coat.
- Heat a large skillet to medium-high heat. Add a good drizzle of olive oil to the pan. Heat the oil and then place half of the chicken pieces into the pan and let them cook on one side until nice and golden brown. Turn the chicken pieces over and cook on the second side for another few minutes. You don't want to cook the chicken all the way through, or it will over cook when you add it to the sauce. Place the mostly cooked chicken pieces into a clean bowl. Add a little more olive oil to the pan and cook the second batch of chicken to cook.
- Once all of the chicken is cooked, keep all of the chicken off to the side while you cook the other ingredients.
- For the broccoli, trim any bad spots of the broccoli off and discard. Cut the broccoli florets into bite sized pieces. In the same pan you cooked the chicken in (don't rinse out), place another drizzle of olive oil and heat to medium heat. Place the broccoli pieces into the pan and saute until tender. You may need to add a tablespoon of water to the pan to help the broccoli cook (but not too much or it will get soggy). Only cook the broccoli until it is slightly tender and turns a bright green color.
- While the broccoli or chicken is cooking, add all of the sauce ingredients into a bowl (you can use the chicken bowl to keep from having to wash too many dishes). Whisk the sauce ingredients together.
- Once the broccoli is finished cooking, remove and place in a separate bowl.
- To the sauté pan, pour the sauce ingredients and bring to a boil. Once the sauce is mostly thick, add the chicken back to the pan with the sauce. Bring everything to a simmer to let the chicken continue cooking. After several minutes of cooking, turn off the heat and add the sautéed broccoli and cashews to the chicken. Toss the sauce over all of the chicken and broccoli and serve over the cooked rice. Garnish with green onions and more cashew pieces if you wish.