Chicken Broccoli and Cashew Stir Fry Flat Belly Diet Recipe
Elevate your weeknight dinner with this flavorful and nutrient-packed Chicken Broccoli and Cashew Stir Fry, a perfect recipe for those following the Flat Belly Diet! This quick and easy stir fry combines tender, protein-rich chicken breast, crisp broccoli florets, and crunchy toasted cashews, all brought together with a savory-sweet sauce made from low-sodium soy sauce, oyster sauce, honey, and aromatic ginger and garlic. Ready in just 30 minutes, this lean and wholesome dish is low in calories but big on taste, making it ideal for healthy eating without sacrificing flavor. Serve it with quinoa, brown rice, or cauliflower rice for a balanced meal that satisfies your cravings while supporting your wellness goals.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets
- 0.5 cup raw unsalted cashews
- 1 tablespoon olive oil
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons oyster sauce
- 1 teaspoon honey
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon red pepper flakes (optional)
- 2 scallions, thinly sliced
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the chicken breasts into bite-sized strips. Season with salt and pepper and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, cornstarch, water, and red pepper flakes (if using) to create the stir-fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add the cashews and toast them for about 2-3 minutes, stirring frequently until they are golden brown and fragrant. Remove the cashews from the skillet and set aside.
Add the olive oil to the skillet. Once heated, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the chicken strips to the skillet and cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli and stir-fry for 3-4 minutes until it is bright green and tender-crisp. If needed, add a splash of water to help steam the broccoli.
Return the chicken to the skillet with the broccoli. Pour in the prepared stir-fry sauce and stir well to coat all ingredients. Cook for 2-3 minutes until the sauce thickens.
Stir in the toasted cashews and half of the sliced scallions. Remove from heat.
Serve the stir-fry warm, garnished with the remaining scallions. This dish pairs well with quinoa, brown rice, or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
