PREP: Mise the recipe ahead of time.

1. Rinse and soak the rice:

• Preheat an oven to 350°F.  Choose a heavy oven-proof saucepan with a tight-fitting lid that is just large enough to accommodate three times the volume of the raw rice you are using.
• Place the rice in the pan, then place the pan under a gentle stream of cool running water.  Use your hand to swish the rice around as the water flows, taking care not to lose rice grains over the pan rim.  Continue until the starchy dust is removed from the rice, and the water becomes clear.
• Pour off as much water is possible, then cover the rice with very hot tap water.  Allow to soak for 20 minutes only.

2. Fabricate and marinate the chicken:

• Combine the step 1 cornstarch, wine and soy sauce in a container large enough to accommodate the chicken.
• Trim away fat and connective tissue from the chicken and then cut into strips about ½ x 2 inches.
• Mix the chicken into the marinade.  Refrigerate at least 20 minutes.

3. Cook the rice:

• Pour off as much water from the rice as possible, and then add cold cooking water equal to the amount of raw rice with which you started.  (For 1 c raw rice, use 1 c cold water.)  Add the step 3 salt and oil.
• Cover the pan and place on a burner set to high heat.  Cook undisturbed about 5 minutes until you sense the boil (hearing the boiling sound, steam appearing around the pan rim).
• Turn the heat to medium and continue cooking about 5 minutes longer.
• Peek under the lid.  If the water is almost absorbed, transfer the pan to the oven.  Bake about 10 minutes.
• Remove the pan from the oven.
• If prepping ahead, remove the lid and allow the rice to cool to room temperature.  Store in a plastic bag.

 4. Fabricate and par-cook the broccoli.

• Bring a saucepan of water to the boil.  Have ready a bowl of iced or very cold water.
• Separate the broccoli crown into even-size florets slightly larger than 1 inch.
• Blanch the broccoli by dropping in into the boiling water for about 30 seconds to achieve a very crisp al dente texture.
• Immediately use a “spider” strainer or slotted spoon to remove the broccoli from the boiling water and plunge it into the iced water to refresh.
• Refresh by soaking for 5 minutes, and then drain.  Blot dry on paper towels.
• If prepping ahead, place the broccoli in a plastic bag with a dry folded paper towel in the bottom.

5. Fabricate the remaining vegetables:

• Trim the red bell pepper of membrane and then cut into strips measuring about ¼ x 2 inches.
• Trim off the root ends of the scallions and then cut into 2-inch lengths.
• Peel and mince the garlic and ginger, and then combine them in a small container.

6. Mix the sauce ingredients:

• Combine the chicken broth, step 6 soy sauce, Sriracha sauce, sugar, step 6 kosher salt, and optional sesame oil in a container.

7. Assemble the remaining mise-en-place ingredients for the recipe.

HOLD: Refrigerate all ingredients up to 3 days.

COOK! Finish and plate your dinner.

8. Transfer the cooked rice to a microwave-safe container, cover it, and reheat until hot.

9. Mix the slurry: combine the step 9 cornstarch and water in a small bowl.

10. Make the stir-fry:

• Have all necessary ingredients, equipment, and plates ready at the stove, including a sizzle pan or work plate.
• Place a sauté pan or wok on a burner set to high heat.  Wait until it is very hot.
• Squeeze in less than half of the step 10 oil, then immediately add the peppers, scallions, broccoli, and a pinch of salt.  Stir and shake the pan, flipping the ingredients, for about 30 seconds until the peppers begin to soften and the vegetables become slightly browned at the edges.  Transfer to the sizzle pan.
• Squeeze the remaining step 10 oil into the pan, then immediately add the chicken.  Stir and shake the pan, flipping the chicken, about 30 seconds until it becomes firm to touch and browned at the edges. Add the garlic-ginger mixture and toss for a few seconds longer.
• Return the vegetables to the pan and mix with the chicken.
• Stir the sauce ingredients and then add the mixture to the pan.  Bring the sauce to the boil.
• Push aside the chicken and vegetables to leave a pool of sauce on one side of the pan.  Stir the slurry to combine it, then stir it into the boiling sauce in a thin stream.  The sauce will immediately thicken.  Use only as much slurry as needed to achieve a nappé consistency. 
• Evaluate the flavor and correct to your taste: more salt, sugar, and/or Sriracha.
• Stir in the cashews.

11.  Plate:

• Mound the hot rice on warm plates and use a spoon to make shallow wells in the center of the rice.
• Spoon the stir-fry and sauce into the wells.