Cashew Chicken and Broccoli
Total Time
25 mins
Prep Time
13 mins
Cook Time
12 mins
Rating
4.8 out of 5 stars
(14)
Ingredients
3 to 4 servings
- 1 pound boneless skinless chicken breasts, thinly sliced into bite-sized pieces
- Fine sea salt and white pepper
- 2 tablespoons peanut oil, divided
- 4 cups (12 ounces) broccoli florets, cut into bite-sized pieces
- 2 scallions, thinly sliced (with white and green parts separated)
- 1 cup toasted cashews
- 4 cloves garlic, pressed or finely minced
- 1 tablespoon grated fresh ginger
- Toasted sesame seeds, for serving
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon honey
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
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Preparation
Step 1
Whisk all of the sauce ingredients together in a small bowl (or shake them together in a mason jar) until combined. Set aside.
Step 2
Season the chicken with salt and a tiny pinch of white pepper. Heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté, tossing occasionally, for 3 to 5 minutes or until cooked through. Transfer to a clean plate and set aside.
Step 3
Add the remaining tablespoon of oil to the pan. Add the broccoli florets and the white parts of the scallions and sauté for 2 minutes, stirring occasionally. Add the cashews, garlic, ginger and sauté for 1-2 minutes, until the broccoli reaches your desired level of tenderness.
Step 4
Add the sauce and cooked chicken to the pan and toss for 1 minute, or until the sauce has thickened and evenly coated the chicken and veggies.
Step 5
Serve immediately over rice or noodles, garnished with toasted sesame seeds and the green parts of the scallions. Enjoy!
Step 6
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Chef's notes
This recipe is endlessly flexible. Swap in your preferred protein, veggies, or nuts.
Leftovers are delicious and can be customized with different hot sauces or gluten-free options.
