Cashew Chicken and Broccoli

As seen on

Gimme some Oven

Total Time

25 mins

Prep Time

13 mins

Cook Time

12 mins

Rating

(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

Inline ingredients (beta)

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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!

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.

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Seasonal Recipes

Skill Level

other

Cashew Chicken and Broccoli

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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