This Cashew Chicken and Broccoli is an easy stir fry made with chicken, broccoli, and lots of crunchy cashews all tossed in a scrumptious salty-sweet, glazy sauce. A Chinese takeout inspired meal that is healthy, full of flavour, and perfect for a weeknight or meal prep.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
Chicken
1 1/2poundsboneless skinless chicken breasts, or thighscut into 1-inch pieces
2tablespoonscornstarch or substitute arrowroot powder
1teaspoonlow-sodium soy sauce
1teaspoonmaple syrup, or sugar
1tablespoon mirin, or rice vinegar
Sauce
1/4cuplow-sodium soy sauce
2tablespoonsmaple syrup, honey, or sugar
3tablespoonsmirin or unseasoned rice vinegar
1/4cupchicken broth, or water
1teaspoon cornstarch
Cashews
2/3cupraw cashewsor unsalted roasted
1teaspooncoconut oil(optional)
pinch of cayenne pepper(optional)
Stir Fry
1large head of broccoli cut into floretsabout 4 cups
1 1/2tablespoonsneutral oil(I use avocado)
1medium shallot (or 1/4 of 1 small onion)thinly sliced
1red bell pepper seeded and cut into bite-sized pieces
2cloves garlic minced
1tablespoonfreshly grated, or minced ginger
1teaspoon chili garlic sauce, or sambal oleck (optional)
1bunch green onions about 6 mediumthinly sliced (optional)
Cooked Jasmine, or other rice for serving
Instructions
In a medium bowl combine chicken, cornstarch, soy sauce, maple syrup, and mirin (or rice vinegar). Let sit while preparing other ingredients.
Combine all the sauce ingredients in a small bowl. Set aside.
In a large skillet over medium heat, lightly toast the cashews, tossing constantly, until fragrant and golden brown, about 3 minutes. If using, add the coconut oil and cayenne, toss to combine and transfer to small plate.
To the same skillet, add 1/2 cup water and bring to a boil. Add the broccoli florets and cover. Cook until broccoli is just slightly tender, about 2 minutes. Transfer to a plate and set aside.
Dry the skillet with a paper towel, if necessary. Heat the skillet over high heat and add 1 1/2 tablespoons oil. Once oil is shimmering, add the chicken pieces to the pan, spreading them out in a single layer. Cook the chicken, undisturbed, for 2 minutes. Then stir-fry until the chicken is lightly browned but not quite cooked through, about 1 to 2 minutes more.
Reduce heat to medium and shove the chicken to one side of the pan. Add the shallot, red pepper, garlic, ginger and chili garlic sauce, if using. Cook until slightly shallot is softened, about 2 to 3 minutes.
Add the steamed broccoli, cashews, and sauce and toss to coat. Allow sauce to thicken slightly, about 1 to 2 minutes.
Immediately transfer everything to a large platter or bowl. Garnish with sliced green onions, if using, and serve immediately.
Notes
TIPS:
Use more oil. Depending on the pan you use, you may need a little more oil so the chicken doesn't stick. A non-stick pan, for example will require a little less oil than a cast iron one, unless it is really well-seasoned.
Don't overcrowd the chicken. If you have a lot of chicken, you may need to brown in two batches. Otherwise the chicken will poach and not brown.
Have all the ingredients prepped ahead. You've heard this before, I'm sure. But it's important because stir fries need to come together fast or the ingredients get overcooked. Have all the veggies chopped, and sauce prepared before you start.
Make some white rice, or other side, ahead. Again, the stir fry will come together fast so make sure whatever side you are serving it with has been made ahead of time.
Leftovers can be refrigerated, covered, for up to 4 days.