Classic Cashew Chicken

with Chinese broccoli

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Calories Conscious
A note about serious food allergies

Classic. Whether it’s a cola, a car, or a cocktail shaken not stirred, the word denotes something timeless and perfected. Classic also has a great alliterative quality with cashew chicken, but that's not why we named this dish as we did. We named it “classic” because that salty nut and succulent chicken combination represented here is as it has been in Chinese take-out for time immemorial. Both are augmented with a sauce with, ahem, classic flavors: teriyaki, ginger, soy, and a hint of heat with red pepper flakes.

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    2 oz. Cashews
  • ½ cup Jasmine Rice
  • 10 oz. Chinese Broccoli
  • 2 Boneless Skinless Chicken Breasts
  • Info
    2 fl. oz. Teriyaki Glaze
  • 2 tsp. Chopped Ginger
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    625
  • Carbohydrates
    69g
  • Fat
    16g
  • Protein
    48g
  • Sodium
    1667mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice and 1 cup water to a boil. Reduce heat to low, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff grains with a fork. Set aside covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare Ingredients and Toast Cashews
    2

    Prepare Ingredients and Toast Cashews

    Trim ¼" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 1" pieces. Coarsely chop tops. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Place a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and cashews to hot pan. Stir constantly until browned, 2-3 minutes. Remove from burner, and transfer cashews to plate. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of salt and pepper. Return pan used to toast cashews to medium-high heat. Add ½ tsp. olive oil and chicken pieces to hot pan. Stir occasionally until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove from burner and transfer chicken to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Return pan used to cook chicken to medium heat. Add ½ tsp. olive oil, Chinese broccoli stems, and white portions of green onions to hot pan. Cook until beginning to soften, 4-6 minutes. Stir in Chinese broccoli leaves. Cook until beginning to wilt, 1-2 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Stir chicken and accumulated juices, teriyaki glaze, ¼ cup water, ginger, half the cashews (reserve remaining for garnish), soy sauce, and red pepper flakes (to taste) into vegetables. Bring to a simmer. Cook until sauce forms a light glaze, 2-3 minutes. Plate dish as pictured on front of card, garnishing with remaining cashews and green portions of green onions. Bon appétit!