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+ servings
Ranis

Chicken Cashew and Broccoli Stir-Fry: Quick & Delicious!

A quick and delicious Chicken Cashew and Broccoli Stir-Fry that combines tender chicken, crunchy vegetables, and roasted cashews in a flavorful sauce.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup broccoli florets
  • 1 bell pepper sliced (any color)
  • 1 cup snap peas
  • 1/2 cup roasted cashews
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Salt and pepper to taste
  • Cooked rice or noodles for serving

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
  3. Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
  4. Stir in the broccoli, bell pepper, and snap peas. Cook for another 3-4 minutes until the vegetables are tender-crisp.
  5. In a small bowl, whisk together the soy sauce and honey. Pour this mixture over the chicken and vegetables.
  6. Add the cornstarch mixture to the skillet, stirring well to combine. Cook for an additional 2-3 minutes until the sauce thickens.
  7. Remove from heat and stir in the roasted cashews.
  8. Serve hot over cooked rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 10g

Notes

  • For a spicier kick, add red pepper flakes or sliced jalapeños while cooking the chicken.
  • Substitute the chicken with tofu or shrimp for a different protein option.

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