Cashew Chicken and Broccoli
A simple, healthy stir fry made with tender chicken, fresh broccoli, and toasted cashews tossed in a glossy, flavorful sauce. Perfect for a quick dinner or meal prep, this dish is protein-rich, veggie-packed, and ready in just 30 minutes.
Equipment
- 1 Large Skillet or Wok
- 1 Small Mixing Bowl
- 1 medium mixing bowl
- 1 whisk or fork (for sauce)
- 1 Cutting board
- 1 sharp chef’s knife
- 1 - Spatula or wooden spoon
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon maple syrup or sugar
- 1 tablespoon mirin or rice vinegar
For the Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons maple syrup honey, or sugar
- 3 tablespoons mirin or unseasoned rice vinegar
- ¼ cup chicken broth or water
- 1 teaspoon cornstarch
For the Cashews
- ⅔ cup raw cashews or unsalted roasted cashews
- 1 teaspoon coconut oil optional
- 1 pinch cayenne pepper optional
For the Stir Fry
- 1 large head broccoli cut into florets (about 4 cups)
- 1 ½ tablespoons neutral oil avocado, canola, or vegetable
- 1 medium shallot thinly sliced (or ¼ small onion)
- 1 red bell pepper seeded and cut into bite-sized pieces
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated or minced
- 1 teaspoon chili garlic sauce or sambal oelek optional
- 1 bunch green onions about 6, thinly sliced (optional)
For Serving
- Cooked jasmine rice or your favorite rice
Instructions
- Marinate the Chicken: In a medium mixing bowl, add the chicken pieces along with the cornstarch, soy sauce, maple syrup (or sugar), and mirin (or rice vinegar). Stir thoroughly until every piece of chicken is evenly coated in the mixture. This light marinade helps tenderize the meat, adds flavor, and gives the chicken a silky coating that will brown nicely later. Set aside at room temperature while you prepare the other ingredients.
- Whisk the Sauce: In a small bowl, combine soy sauce, maple syrup (or honey/sugar), mirin (or rice vinegar), chicken broth (or water), and cornstarch. Use a whisk or fork to mix until the cornstarch is fully dissolved and no clumps remain. The sauce will look thin now but will thicken into a glossy glaze once it hits the hot pan. Keep the sauce close by since stir-fries move quickly.
- Toast the Cashews: Place a large skillet or wok over medium heat. Add the cashews in a single layer and stir constantly for about 2–3 minutes until they turn lightly golden and fragrant. If desired, drizzle in a teaspoon of coconut oil and sprinkle a pinch of cayenne pepper for extra richness and a gentle kick. Transfer the toasted cashews to a small plate and set aside — they’ll be added back near the end for crunch.
- Steam the Broccoli: In the same skillet, pour in ½ cup of water and bring it to a quick boil. Add the broccoli florets, cover with a lid, and steam for about 2 minutes or until the florets turn bright green and slightly tender but still crisp. Do not overcook; the broccoli should remain vibrant and crunchy. Remove the broccoli from the skillet and transfer it to a plate. Discard any leftover water and carefully dry the pan with a paper towel.
- Sear the Chicken: Increase the heat to high and return the skillet to the stove. Add 1 ½ tablespoons of neutral oil and allow it to heat until shimmering. Spread the marinated chicken pieces into the pan in a single, even layer. Let the chicken sear without moving for about 2 minutes to develop a golden crust. Afterward, stir-fry for another 1–2 minutes until lightly browned but not fully cooked through. Cooking in a single layer helps prevent steaming and ensures the chicken develops a flavorful sear.
- Sauté the Aromatics and Vegetables: Reduce the heat slightly to medium. Push the chicken to one side of the skillet, leaving space on the other. Add the sliced shallot, red bell pepper, garlic, ginger, and chili garlic sauce (if using). Stir-fry for 2–3 minutes until the vegetables begin to soften and release their fragrance. The ginger and garlic should smell aromatic, and the bell peppers should remain slightly crisp for texture.
- Combine with Broccoli and Cashews: Return the steamed broccoli and the toasted cashews to the skillet. Stir everything together with the chicken and vegetables so the flavors begin to mingle. At this point, the pan should look colorful and lively with a balance of protein, vegetables, and crunchy nuts.
- Pour in the Sauce: Give the sauce a quick stir to redistribute any settled cornstarch, then pour it into the skillet. Toss everything together until all the ingredients are coated in the glossy, sweet-salty sauce. Allow the sauce to bubble and thicken for 1–2 minutes, stirring often to prevent sticking. Once the sauce has reduced slightly and clings to the chicken and vegetables, remove the pan from the heat.
- Garnish and Serve: Immediately transfer the stir fry to a serving platter or large bowl to prevent overcooking in the hot skillet. If desired, sprinkle thinly sliced green onions over the top for freshness and color. Serve hot alongside fluffy jasmine rice, or your favorite grain, to soak up the flavorful sauce.
Notes
- Marinate the chicken with cornstarch for a tender, velvety texture and better browning.
- Toast cashews separately to enhance their flavor and keep them crunchy.
- Steam broccoli just until slightly tender to preserve color, crunch, and nutrients.
- Prep all ingredients ahead — stir fries cook quickly, so having everything ready is key.
- Avoid overcrowding the pan to ensure chicken sears instead of steaming.
- Sauce can be adjusted for sweetness, saltiness, or tanginess to suit personal taste.
- Leftover stir fry can be stored in the fridge or frozen for meal prep.
- Serve with rice, noodles, or cauliflower rice for a complete, balanced meal.
