Ingredients
For the Sauce:
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1/4 cup hoisin sauce
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2 tablespoons soy sauce
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1 tablespoon real maple syrup
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1 tablespoon apple cider vinegar
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1 teaspoon sriracha (adjust to taste)
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1/2 teaspoon ground black pepper
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1/4 teaspoon red chili flakes (optional)
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1 teaspoon sesame oil
For the Chicken:
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1 pound ground chicken
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1 tablespoon cornstarch
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1/2 teaspoon paprika
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2 tablespoons salted butter
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3 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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1/2 cup raw cashews
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2 tablespoons pickled ginger, chopped (optional)
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2 cups broccoli florets
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2 green onions, sliced
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Steamed rice, for serving
Instructions
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Prepare the Sauce:
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In a small bowl, whisk together hoisin sauce, soy sauce, maple syrup, apple cider vinegar, sriracha, black pepper, red chili flakes (if using), and sesame oil. Set aside.
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Cook the Chicken:
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In a large skillet over medium-high heat, melt the salted butter.
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Add the ground chicken, cornstarch, and paprika. Cook, breaking up the meat with a spatula, until browned and cooked through, about 5-7 minutes.
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Add Aromatics and Cashews:
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Stir in the minced garlic and fresh ginger. Cook for 1-2 minutes until fragrant.
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Add the raw cashews and cook for another 2 minutes, allowing them to toast slightly.
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Incorporate Broccoli and Sauce:
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Add the broccoli florets to the skillet and pour in the prepared sauce.
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Stir well to combine all ingredients. Cover the skillet and let it simmer for 5 minutes, or until the broccoli is tender-crisp.
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Finish and Serve:
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If using, stir in the chopped pickled ginger.
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Remove from heat and garnish with sliced green onions.
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Serve the garlic butter cashew chicken over steamed rice.
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