Entertaining for my family and friends always brings about new ideas for food, drink and fun times! And sometimes a great new recipe is born! My dear friend, Pat, may think she isn’t the greatest cook, but she ALWAYS comes through with these awesome recipes for side dishes, desserts, main courses, and they are always a hit! I have some great recipes from Pat over the years, and I look forward to sharing them with you!
The latest get together we had, Pat brought a broccoli and cashew vegetable dish! It was delicious! Everybody raved about it! I knew this was something to add to my repertoire.
I had such a busy week I didn’t get a chance to catch up with Pat and ask for the recipe. And I really wanted to make this dish as a standalone side dish or where you could also make it a meal on a weeknight or a weekend!
I don’t know about you, but after a long day of work, I look forward to heading into my kitchen and getting creative! I grab a glass of wine, and start to gather my ingredients for my dish, turn on the T.V. in the corner of my kitchen, and go to town! This night was no different. I knew the recipe had some ingredients that gave it an oriental stir-fry taste. I had some chicken in my fridge, rice in my pantry, and of course, the broccoli and cashews. (Here comes the rule of threes…..protein = chicken, starch = rice, and vegetable = broccoli.) Add the ingredients listed to make a sauce and you’re all set! All done on the stovetop, too!
So even if you have a long day and can’t imagine cooking a meal, give it a try! Take the time to wind down while you get creative! If your family members or friends are with you, bring them into the kitchen while you prepare and cook the meal. Even if you don’t enjoy cooking or think you can’t cook (and BTW everyone can cook), you’d be surprised at what can happen in that hour of the day!
I so hope you will try this recipe! I know you’ll love it!
Until next time,
Let’s get cookin’,
Broccoli and Cashews with Chicken and Rice
- Cast Iron or Stovetop Pan
- Small Saucepot
- 1 lb fresh broccoli
- 1 lb chicken tenders or thighs
- 2 cups cooked white rice
- ½ cup roasted cashews
- 5 cloves fresh garlic
- 1 TBLSP Dijon mustard
- 2 TBLSP peanut butter
- 2 TBLSP honey
- ¼ cup sunflower oil you can substitute canola, vegetable or avocado oil
- ½ tsp sesame oil
- 2 TBLSP soy sauce
- ¼ tsp dried ginger
- ½ cup chicken broth
- 1 TBLSP sesame seeds (optional) for garnish
- Heat ⅙ cup of the sunflower oil in the cast iron or stove top pan to medium heat.
- Place chicken in the pan, and cook 5 - 8 minutes on each side until chicken is thoroughly cooked and reaches 165°.
- Place chicken on a plate and cover with aluminum foil.
- Turn down heat to low, add ⅛ cup sunflower oil, the sesame oil, and the chopped garlic.
- Sauté the garlic until beginning to soften, and add the broccoli heads. Return heat to medium.
- Sauté the broccoli about 5 minutes until translucent in color, and bright green. Do not overcook!
- Remove the broccoli and garlic and add to the chicken and keep covered.
- Put the peanut butter, honey, ginger, soy sauce and Dijon mustard in a small mixing bowl. Whisk until blended and smooth.
- Pour the mixture into the stovetop pan, and whisk while the sauce begins to cook.
- Whisk in ½ cup chicken broth and the roasted cashews and continue to whisk the sauce until it is heated through, about 3 - 5 minutes.
- Add the chicken and broccoli back into the pan, and stir until all is covered with the sauce and cashews.
- Plate on the white rice and serve.