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Easy Cashew Chicken & Broccoli Stir-Fry Recipe in 20 Minutes

Easy Cashew Chicken & Broccoli Stir-Fry

Enjoy this Easy Cashew Chicken & Broccoli Stir-Fry Recipe ready in just 20 minutes, packed with flavors and textures that everyone will love.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Asian
Calories: 369
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Coating
  • 1.25 pounds boneless skinless chicken breasts, diced cut into 1-inch pieces
  • 3 tablespoons cornstarch
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
Vegetables
  • 2 cups broccoli florets
  • 1 cup red bell peppers, diced small
  • 1 cup shelled frozen edamame
  • 2 cloves garlic, minced
  • 0.75 to 1 green onions, sliced into thin rounds
Sauce and Oils
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce
  • 0.75 teaspoon ground ginger
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
Topping
  • 1 cup unsalted dry-roasted whole cashews

Equipment

  • large skillet

Method
 

Cooking Steps
  1. In a bowl, toss the diced chicken with cornstarch, salt, and pepper.
  2. Heat sesame oil and olive oil in a large skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until browned and cooked through.
  4. Stir in the garlic, broccoli, red bell peppers, and edamame; sauté until vegetables are tender.
  5. Add the soy sauce, honey, rice wine vinegar, chili garlic sauce, and ground ginger; stir to combine.
  6. Cook for an additional 2-3 minutes until the sauce thickens a bit.
  7. Remove from heat and stir in the sliced green onions and cashews.

Nutrition

Serving: 1servingCalories: 369kcalCarbohydrates: 22gProtein: 40gFat: 14g

Notes

Customize the recipe by swapping chicken for tofu or shrimp and add other vegetables like snap peas or carrots for extra crunch.

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