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Spicy Cashew Chicken and Broccoli with Rice or Long Egg Noodles

Spicy Cashew Chicken and Broccoli with Rice or Long Egg Noodles


  • About 1 1/2 pounds cooked chicken (poached breast meat or rotisserie chicken), pulled or thinly sliced

  • 1 head broccoli, cut into florets and stems cut into 1-inch pieces

  • Salt

  • 1 1/2 cups white or brown rice, cooked according to package directions or 1 pound egg tagliatelle (wide egg noodles)

  • 1/4 cup cashew butter

  • 1 1-inch piece of fresh ginger root, peeled and grated

  • 2 large cloves garlic, grated

  • 1 tablespoon Sriracha chili sauce (optional)

  • Juice of 1 lime

  • 1 cup chicken stock or poaching liquid

  • 1/4 cup Tamari, low-sodium soy sauce or liquid amino

  • 1/4 cup hoisin sauce

  • Black pepper

  • 2 tablespoons vegetable or stir fry oil

  • 1 yellow onion, chopped

  • 1 small red bell pepper, chopped

  • 1-2 chili peppers, such as red finger, jalapeño or Fresno peppers, thinly sliced

  • 1 can sliced water chestnuts, drained

  • About 1/2 cup toasted unsalted cashews

  • A few scallions, thinly sliced on an angle

  • Cilantro leaves (optional)


Poach the chicken and cool in its own liquids; save excess stock for another use and chop or pull the meat. Or, remove rotisserie chicken meat from the bones and skin and chop or pull the meat. Par-boil the broccoli in a few inches of salted water for 5 minutes and drain. Cook the white or brown rice according to the package directions or cook the egg pasta. In a small pot, loosen the cashew butter over low heat, then add the ginger, garlic, Sriracha, lime juice, stock, soy sauce and hoisin and season with black pepper. Bring to a bubble, then simmer to let the sauce thicken and the flavors combine. Heat the oil over high heat in large skillet. Add the onions, peppers and broccoli, and stir fry to tender crisp. Add the water chestnuts, sauce and chicken; combine and season, to taste. Serve over rice or toss with long egg noodles; garnish with cashews, scallions and cilantro.