Cashew Chicken with Broccoli

I’ve been to four Halloween parties in five days and did I think once–even ONCE–to snap a photo for you, my precious readers? Well, of course I did. But it’s cold and dark around here by 5 p.m. and I haven’t even conjured most party treat ideas until nigh unto six o’clock.

The worst part? Everytime I decide to NOT blog a recipe, it turns into utter perfection. Like the soup I made tonight for dinner [at six fifteen o’clock], the whole family bowed over it and whispered their wishes into their bowls because it was that perfect. Wish granting soup. Why didn’t I think of that at 4:55, when there was still enough light in the sky to snap a picture for this here blog of mine?

So, here it is Halloween and you’re stuck with a Chinese food recipe.

Quit yer whining. You know you and me. We’re sick of all the sweets already anyway.

And anyhow, broccoli is so much better than a bright-orange, pumpkin shaped recipe with cookies. Or magic wish-granting soup.

Say it three times fast and it might come true.


Is. So. Much. Better.

You’re wish is hereby granted.

Wait—what—what’s that?

Yeah, I wished for a pumpkin full of chocolate, too.

{Yay, us!}


Cashew Chicken with Broccoli


1 pound chicken breast tenders, cut into chunks
1 tablespoons olive oil
1 large clove garlic, finely chopped
1/2 tablespoon chicken bouillon powder
4-6 tablespoons soy sauce
2 tablespoons cornstarch
1/3-1/2 cup water
2-3 cups broccoli florets, cut into bite-sized hunks
1/2 cup salted cashews
2 package Udon noodles, cooked according to package directions with 1/4 cup of soy sauce tossed into the water as they cook


In a wok, heat the olive oil to medium heat then toss the chicken into the oil. Stir fry until cooked through. Add the garlic and allow it to cook for a moment before sprinkling the mixture with the chicken boullion powder and soy sauce. In small cup, whisk together the cornstarch and water (use more water if you like a thinner sauce, or less water for a thicker sauce). Pour this mixture over your chicken, stir to coat, then add the broccoli. Cover and cook just until the broccoli is a bright green. Toss in the cashews and serve over Udon noodles or rice. Enjoy!