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Minimal ingredients deliver flavor that stacks up to your favorite Chinese takeout – and in less time than it takes to DoorDash! 

Cashew Chicken and Broccoli Stir Fry

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I often go heavy on the broccoli, stretching it to about 6 cups. If you'd like to add additional vegetables or would enjoy extra sauce to flavor the rice, take note of the options in the instructions and recipe notes.
Yield: 2 large or 3-4 regular servings
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

  1. 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. 
  2. 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. 
  3. Mix all the sauce ingredients, stirring until the cornstarch is dissolved. Set aside.
  4. 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. 
  5. 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.)  
  6. 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.
  7. Remove from the heat, sprinkle with cashews, and serve immediately with a side of rice, if desired. 

Notes

• Feel free to use this recipe as a framework for other vegetables: Red bell pepper, mushrooms, carrots, cauliflower, snap peas, asparagus, and many others taste great with this sauce. Simply adjust the cooking time as needed.  
• In place of cashews, you could use peanuts, almonds, walnuts, sesame seeds, or another nut or seed of choice.
• A final dusting of chopped fresh cilantro is a delightful topping for those who enjoy. 
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