Cashew Chicken With Broccoli
A savory stir-fry featuring tender chicken, crunchy cashews, and broccoli in a flavorful soy-broth sauce, perfect for a quick, nutritious meal suited for busy weeknights.
Ingredients
- 1/2 cup raw cashews ⓘ
- 2 teaspoons vegetable oil ⓘ
- 1 small onion, chopped ⓘ
- 2 cloves garlic, finely chopped ⓘ
- 4 boneless, skinned chicken breast halves, cubed
- 1 cup broccoli flowerets ⓘ
- 1 cup reduced-sodium chicken broth ⓘ
- 2 tablespoons reduced-sodium soy sauce ⓘ
- 2 teaspoons cornstarch ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
Instructions
- Lightly brown cashews in vegetable oil in a large nonstick skillet over medium heat, about 3 minutes.
- Remove the cashews with a slotted spoon and set aside.
- Saute chopped onion and garlic in the same skillet for 2 minutes.
- Add cubed chicken to the skillet and saute until golden brown, about 8 minutes.
- Add broccoli florets, 3/4 cup chicken broth, and soy sauce to the skillet.
- Simmer, covered, for 5 minutes.
- Dissolve cornstarch in the remaining 1/4 cup chicken broth.
- Stir the cornstarch mixture into the skillet.
- Simmer, stirring, over medium heat until the sauce thickens.
- Boil for 1 minute.
- Return the toasted cashews to the skillet and season with salt and black pepper.
Tips & Substitutions
For extra flavor, consider marinating the chicken in soy sauce and garlic for 30 minutes before cooking. If you're out of cashews, peanuts or almonds can serve as a substitute. Adding sliced bell peppers or snap peas can enhance the dish's color and nutrition. For a gluten-free option, use tamari instead of soy sauce.
Serving Suggestions
Serve the Cashew Chicken With Broccoli over steamed white or brown rice for a satisfying meal. It also pairs nicely with a side of Chinese Noodle Salad With Five-Spice Chicken for a complete dinner. Garnish with green onions or sesame seeds for added texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat until heated through, adding a splash of chicken broth to retain moisture. Avoid microwaving as it may make the chicken tough.
Nutrition & Diet Analysis (per serving)
Each serving of Cashew Chicken With Broccoli contains roughly 437 calories, with 6g protein, 86g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli in this recipe?
Yes, frozen broccoli works well in this dish. Just be sure to thaw and drain any excess water before adding it to the skillet to avoid a watery sauce.
How can I make this dish spicier?
To add heat, consider incorporating red pepper flakes or a splash of sriracha when you add the soy sauce. Adjust the amount based on your spice preference.
Is it possible to make this recipe vegetarian?
Absolutely! Substitute the chicken with firm tofu or tempeh and use vegetable broth instead of chicken broth. The cooking process remains the same for delicious vegetarian cashew broccoli.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).