Chinese broccoli can also be substituted in this dish and can be found easily in Asian markets.
Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp. salt, divided
- ½ tsp. black pepper
- 1 Tbsp. Chinese rice wine
- 1 lb. broccolini, ends trimmed
- 2 Tbsp. oyster sauce
- 3 Tbsp. water
- 1 tsp. brown sugar
- 2 cups vegetable oil
- 1 Tbsp. minced ginger
- ¼ cup unsalted cashews
- In a large bowl, add the chicken, ½ teaspoon salt, pepper, and rice wine. Marinate in the refrigerator for 30 minutes.
- Blanch the broccolini in boiling water for 2–3 minutes, until it turns bright green. Plunge the broccolini into cold water to stop the cooking process. Drain thoroughly.
- In a small bowl, combine the oyster sauce, water, and brown sugar. Set aside.
- Heat a wok or skillet over medium-high heat. Add oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 1 minute), using a spatula to separate the cubes. Remove from the wok and drain on a plate lined with paper towels.
- Remove all but 1½ tablespoons oil from the wok or skillet. Reheat the oil over medium-high heat until hot, then add the minced ginger. Stir-fry for 10 seconds.
- Add the broccolini and ½ teaspoon salt. Stir-fry for 1 minute.
- Add the chicken. Stir-fry the chicken for 1 minute, then add the oyster sauce mixture and cashews. Cook for another minute, mixing everything together. Serve hot.