Chicken with Cashews and Broccoli
Elevate your weeknight dinner game with this vibrant Chicken with Cashews and Broccoli recipe—a perfect harmony of tender chicken, crunchy cashews, and crisp-tender broccoli tossed in a savory-sweet sauce. Bursting with the flavors of garlic, ginger, soy sauce, and a touch of honey, this easy stir-fry comes together in just 35 minutes, making it an ideal option for busy nights. The velvety sauce, thickened with cornstarch, clings to every bite, while the addition of sesame oil adds a subtle nuttiness. Serve it over steamed rice or noodles for a wholesome, satisfying meal that's as nutritious as it is delicious. This one-pan dish, packed with protein and veggies, is sure to become a family favorite, offering a takeout-style experience right at home!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 300 grams Broccoli florets
- 100 grams Unsalted cashews
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 0.5 teaspoon White or black pepper
- 60 milliliters Water
Instructions
Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and water until smooth. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for 6-8 minutes, stirring frequently, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the broccoli florets and stir-fry for 3-4 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet and toss to combine.
Lower the heat to medium and pour in the prepared sauce. Stir well to coat everything evenly.
Add the unsalted cashews and sesame oil to the skillet and cook for another 1-2 minutes to heat through.
Taste and adjust the seasoning with more soy sauce or a pinch of pepper if needed.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 27.2 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2242 mg | 48% | |
*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.
