This classic Chinese-American dish sits at the intersection of comfort food, easy prep, and health-conscious. This recipe uses the chicken marinade as the finishing sauce by combining cornstarch with the marinade after the cook then broiling until the sauce has thickened. While this recipe doesn’t have wheat as a starch, soy sauce and oyster sauce typically contain wheat so if you’re looking to make this meal completely gluten-free look for gluten-free options at your local grocery store or online. Dabble in this delicious stir-fry inspired dish and leave the take out for another night.
Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, sauté onion, garlic, ginger, and 1 1/2 tbsp olive oil in a medium skillet over medium heat until softened, about 5 minutes, instead of broiling in Step 1.
Cashew Chicken and Rice
- ½ yellow onion, thinly chopped
- 5 scallions, white and green parts separated and thinly sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, peeled and minced
- 3 tbsp vegetable oil, divided
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 1 lb boneless, skinless chicken breasts
- Kosher salt
- 10 oz. broccoli, cut into florets
- ⅔ cup jasmine rice
- 1 tbsp cornstarch
- ⅓ cup cashews, coarsely chopped
Broil onion, garlic and ginger with 1½ tbsp olive oil for 10 minutes. After the broil whisk in the oyster sauce, rice vinegar, soy sauce, and brown sugar. Do no fill reservoir before broiling.
Salt the chicken breasts then place in a vacuum seal bag and coat with marinade. Vacuum seal, then place in Suvie pan and fill with water. Load into upper right zone.
Place the broccoli in a Suvie pan and load into upper left zone. Pour jasmine rice and 2 tsp salt into starch pan and load into starch zone.
Fill reservoir, enter cook settings and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 150˚F, 1 hour
Vegetable: 10 minutes
Starch: 14 minutes
After the cook remove all pans from Suvie. Dump out water from chicken pan, then pour marinade from chicken bag back into the pan. Mix 2 tbsp water with 1 tbsp cornstarch then whisk into marinade. Return the pan to right side of Suvie.
Toss broccoli with vegetable oil, salt, and pepper to taste. Return to left side of Suvie. Broil chicken and broccoli for 10 minutes stirring halfway through the broil.
During the broil, chop the chicken into 1-inch cubes. When the broil is complete, toss the chicken with the marinade which should’ve thickened during the broil. Divide the rice and broccoli between four plates, top with chicken. Sprinkle cashews over each plate and enjoy!