1 cup oil for frying (vegetable, canola, peanut, corn, grapeseed)
2–10 dried red chiles
1/2 cup cashews, peanuts or sliced almonds
Mince garlic and ginger and mix with sauce ingredients. Set aside.
Cut the broccoli heads into florets about 1 1/2″ long by 3/4″ wide. “Roll cut” (See video) the stems into bite-sized pieces. Steam the broccoli for 3 minutes (or microwave in batches for 1 minute each) until bright green and set aside.
Trim excess fat from the chicken thighs and cut into bite size pieces no larger than 1″ cubes. Toss in a large bowl with 1/4 cup rice flour or cornstarch and salt.
Heat oil in a wok or very large skillet until a chile sizzles when dropped in. Add a couple chiles and a third of the chicken pieces and fry on all sides until golden brown, about 3-4 minutes total. Remove to a tray to rest while you fry the remaining chicken.
When all is fried, pour off all but about 2 tablespoons of the oil and reheat. Add the cashews and remaining dried chiles and cook 60 seconds until toasted.
Add the broccoli and stir fry 60-90 seconds.
Add the chicken back in and cook another 60 seconds. Push all to one side.
Pour in the sauce and let it start to bubble and thicken up. Stir everything together to coat in the sauce. Serve immediately over rice or another grain or lomein noodles.
Nutrition amounts are estimated and do not include rice