Sticky chicken with broccoli and cashews Sticky chicken with broccoli and cashews

Sticky chicken with broccoli and cashews


Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the poaching liquid
  • 500 ml chicken stock
  • 6 cm piece ginger
  • 2 cloves garlic
  • 1 tsp Sichuan peppercorns
For the sticky sauce
  • 6 tbsps dark soy
  • 2 tbsps honey
  • 2 tbsps brown sugar
  • 1 tsp crushed Sichuan pepper
  • 2 cloves garlic
  • 6 cm piece ginger
And the rest
  • 400 g skinless, boneless chicken thighs
  • 300 g Broccoli florets
  • 100 g Cashew nuts
  • 2 spring onions
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1/ Make the poaching liquid. Put the stock in a saucepan over a medium heat. Roughly chop the ginger, peel the garlic and crush with a knife and add both to the stock along with the Sichuan peppercorns. Cut the chicken thighs into thirds and add that and the broccoli florets to the stock. Bring to a simmer and then turn down the heat and cook slowly for about half an hour.


2/ For the sticky sauce. Grate the garlic, and ginger and add into a large non-stick pan with the rest of the sauce ingredients. Put the pan on a medium heat, add the chicken, broccoli and cashews. Give it all a good mix and cook for about 15 mins, stirring regularly, until the sauce reduces and becomes sticky.


3/ Slice the spring onion and scatter that over to serve.



Sticky chicken with broccoli and cashews Sticky chicken with broccoli and cashews

Sticky chicken with broccoli and cashews


favorite
print
like

Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the poaching liquid
  • 500 ml chicken stock
  • 6 cm piece ginger
  • 2 cloves garlic
  • 1 tsp Sichuan peppercorns
For the sticky sauce
  • 6 tbsps dark soy
  • 2 tbsps honey
  • 2 tbsps brown sugar
  • 1 tsp crushed Sichuan pepper
  • 2 cloves garlic
  • 6 cm piece ginger
And the rest
  • 400 g skinless, boneless chicken thighs
  • 300 g Broccoli florets
  • 100 g Cashew nuts
  • 2 spring onions

1/ Make the poaching liquid. Put the stock in a saucepan over a medium heat. Roughly chop the ginger, peel the garlic and crush with a knife and add both to the stock along with the Sichuan peppercorns. Cut the chicken thighs into thirds and add that and the broccoli florets to the stock. Bring to a simmer and then turn down the heat and cook slowly for about half an hour.


2/ For the sticky sauce. Grate the garlic, and ginger and add into a large non-stick pan with the rest of the sauce ingredients. Put the pan on a medium heat, add the chicken, broccoli and cashews. Give it all a good mix and cook for about 15 mins, stirring regularly, until the sauce reduces and becomes sticky.


3/ Slice the spring onion and scatter that over to serve.