Tender chicken and crisp broccoli are glazed in a savory sauce and topped with crunchy cashews in this quick cooking stir fry that stacks up to your favorite takeout.
A stir fry that rivals your favorite takeout dish is possible, hot off your stovetop, and in about the same amount of time it takes to DoorDash it.
This cashew chicken and broccoli stir fry starts with a savory sauce, which relies on basic pantry ingredients and touches on all the familiar stir fry flavors—soy, sesame, rice vinegar, honey, with a finishing touch of ginger and garlic.
Once the sauce ingredients are combined, which may be done well in advance if that’s helpful, the chicken and broccoli are quickly cooked. Then the sauce is poured over top, briefly simmered to thicken, and the stir fry is plated over rice, even cauliflower rice if you’d like to ratchet up the veggies.
The crowning glory is a hearty sprinkle of salted cashews, which provide welcome crunch and complementary flavor. Though cashews are traditional, you could certainly substitute almonds, walnuts, pistachios, or seeds of choice—or a combination.
The nuts do add a lovely crunch, but those who have an allergy or are simply not a fan will likely find the stir fry plenty delicious without that addition. (My husband is one of those people!) And if you need to forego nuts and would still enjoy a crunchy element, a sprinkle of chow mein noodles will do the trick.
And while I am offering substitutions, you could absolutely use shrimp instead of chicken and vary the vegetables. Add a sliced bell pepper, onion, mushrooms, asparagus, snap peas, etc.
Everyone in my family loves broccoli, so I tend to go heavy on it. If you do the same and exceed what will fit in a single layer in your pan, the best strategy is to cook the veggies in batches and remove them to a plate when done so as not to crowd the pan.
Additionally, if you go extra heavy on the ingredients, you may wish to double the sauce. Sauce doubling may also be appreciated if, like my family, you like extra to flavor the rice. Alternatively, a sprinkle of soy sauce on the cooked rice can accomplish the same goal.
Of course, if you use the recipe as a flexible framework to create other delicious meals, you may have to change the name. But whatever you call your stir fry, chances are good that the quick and easy dish will score points around the dinner table and perhaps even work its way into your weekly meal rotation.
Serving rice alongside and would like to know the best technique for the variety you’re using? The following are my methods of choice:
Pro tip: For added convenience, grocery stores with a staffed meat counter (and Breakaway Farms at Lancaster Central Market for locals!) will often chop chicken into bite-size pieces for you.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Cashew Chicken and Broccoli Stir Fry
Ingredients
For the sauce:
- 3 tablespoons (45 ml) reduced sodium soy sauce or tamari
- 2 tablespoons (30 ml) unseasoned rice vinegar
- 2 tablespoons (40 grams) honey
- ½ tablespoon cornstarch (may sub arrowroot powder)
- 1 clove garlic, minced (or ¼ teaspoon garlic powder)
- 1 teaspoon minced ginger (or ¼ teaspoon ground ginger)
- Optional but recommended: 1 teaspoon (5 ml) toasted sesame oil and ⅛ teaspoon cayenne pepper
For the stir fry:
- 2 tablespoons (28ml) olive oil, divided use
- 2 large (or 3 small—about 1¼ pounds) boneless skinless chicken breasts, cut into bite-sized pieces
- 4-5 cups bite-size broccoli florets (cut from 1 large bunch or 2 small-medium bunches)
- 2-3 green onions, thinly sliced
- ⅓ cup cashews (I like salted)
- Optional for serving: hot cooked rice
Instructions
- Before you start: I make the recipe as written and usually serve with Baked White Rice, which is lightly seasoned. However, if you like your stir fries extra saucy with plenty to stir into rice, feel free to double the sauce ingredients. Perfectly Cooked Brown Rice, Black Rice, and even Cauliflower Rice complement this stir fry as well.
- Advance prep options: The sauce may be prepared and left at room temperature for several hours. Stir well before using. The broccoli may be chopped up to a day or two in advance; refrigerate in an airtight container or bag.
- Mix all the sauce ingredients, stirring until the cornstarch is dissolved. Set aside.
- Heat 1 tablespoon olive oil in a large, nonstick or cast iron skillet (12- to 14-inch works well) over medium-high heat. Add the chicken, and cook for 5-7 minutes, stirring occasionally, until the chicken is just cooked through. Remove to a plate. Wipe out pan if needed.
- Add the remaining 1 tablespoon of olive oil to the pan, and then add the broccoli. Sauté for 5-7 minutes, or until the broccoli is crisp tender. (If your pan seems dry, you may add a couple tablespoons of water. Check broccoli with the tip of a sharp knife for doneness; the knife should meet little resistance.)
- When the broccoli is cooked to your liking, return the chicken to the pan, and stir in the green onions and sauce. Cook for an additional minute or until the sauce has thickened.
- Remove from the heat, sprinkle with cashews, and serve immediately with a side of rice, if desired.
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