Get ready to fall in love with this Chicken Broccoli Cashew Stir Fry! This dish combines tender chicken pieces, crisp broccoli, and crunchy cashews, all tossed in a savory sauce that’s bursting with flavor. Perfect for a quick weeknight dinner, this stir fry is not only delicious but also packed with nutrients. It’s a delightful balance of textures and tastes that the whole family will enjoy.
Jump to:
Why This Recipe Works
- Quick and Easy: Perfect for busy weeknights, this Chicken Broccoli And Cashew Nut Stir Fry comes together in just 30 minutes.
- Nutritious and Delicious: Packed with protein from the chicken, vitamins from the broccoli, and healthy fats from the cashews, it’s a well-balanced meal.
- Flavorful Sauce: The savory, slightly sweet sauce brings all the ingredients together in a delightful harmony of flavors.
🥘 Ingredients
- Chicken Tenderloins: Tender and quick-cooking, they absorb flavors well and provide protein.
- Large Head of Broccoli: Adds vibrant color, nutritious crunch, and complements the chicken and cashews.
- Package of Microwavable Jasmine Rice: Quick, fluffy, and fragrant, it pairs perfectly with the stir fry.
- Low Sodium Soy Sauce: Adds rich umami flavor while controlling salt content.
- Sesame Oil: Adds a nutty aroma and enhances overall taste.
- Rice Wine Vinegar: Balances flavors with mild acidity and subtle sweetness.
- Brown Sugar: Adds a hint of sweetness to complement savory elements.
- Garlic Powder: Provides robust, aromatic flavor.
- Ginger Powder: Adds a warm, spicy undertone.
- Water: Dilutes the sauce slightly for perfect consistency.
- Cornstarch: Thickens the sauce, ensuring it coats the ingredients well.
- Unsalted Cashews: Adds crunch, nutty flavor, and healthy fats.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Sesame Oil Substitute With: Olive oil, vegetable oil, or Avocado Oil.
- Chicken Tenderloins Substitute With: Boneless, skinless chicken breasts or thighs, tofu, or Shrimp.
- Broccoli Substitute With: Mashed Cauliflower, snap peas, bell peppers, or Green Beans.
- Jasmine Rice Substitute With: Brown Rice, Quinoa, cauliflower rice, or noodles.
- Low Sodium Soy Sauce Substitute With: Tamari, coconut aminos, or regular soy sauce (adjust for salt).
🔪 How To Make Chicken Broccoli Cashew Stir Fry
Step One: In a small bowl, combine soy sauce, sesame oil, vinegar, garlic powder, ginger powder, and water. Whisk to combine.
Step Two: Cut the chicken tenders into 1-inch pieces and place them in a medium-sized bowl. Pour half of the marinade over the chicken and marinate for 5-10 minutes. Save the remaining marinade for later.
Step Three: In a skillet over medium heat, add half a tablespoon of olive oil. Add the marinated chicken tenders and cook for about 3 minutes on each side until cooked through. Remove the chicken from the pan.
Step Four: While the chicken marinates, cut the broccoli into small florets. Sauté the florets in a skillet for 2-3 minutes. Add ¼ cup of water if needed to steam the broccoli. Pour the sauce into the pan, stirring to coat the broccoli. Add the cashews and return the chicken to the pan. Cook for another minute. Whisk cornstarch into the remaining marinade. Serve the chicken broccoli stir fry over rice and enjoy!
👩🍳 Expert Tips
- Marinate Longer for More Flavor: If you have extra time, marinate the chicken for up to 30 minutes to allow the flavors to penetrate deeper.
- Cut Ingredients Uniformly: Ensure the chicken pieces and broccoli florets are cut to similar sizes for even cooking.
- High Heat for Stir-Frying: Use high heat to quickly sear the chicken and vegetables, which helps retain their texture and flavor.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid steaming. This ensures a nice browning on the chicken.
💭 FAQs
Yes, you can make Cashew Chicken Stir Fry ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. When ready to eat, reheat it in a skillet over medium heat or in the microwave until heated through. Add a splash of water or broth if needed to restore moisture.
Nope, no need to steam the broccoli before stir-frying! Just toss it right into the pan. When you stir-fry, the broccoli cooks quickly, so it stays crisp-tender with a little bite.
Absolutely! This stir fry is versatile and can accommodate various vegetables. Cauliflower, snap peas, bell peppers, or green beans make great substitutes for broccoli. Feel free to mix and match your favorite veggies to suit your taste and what you have on hand.
To keep veggies crisp in stir fry, cook on high heat, avoid overcrowding the pan, and add sauce at the end.
Transfer the stir fry to an airtight container and store it in the refrigerator for up to 3-4 days.
Place the stir fry in a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
🧂Serving Suggestions
Pair Chicken Broccoli Cashew Stir Fry With These side dishes:
- Steamed Rice: Classic white jasmine rice, brown rice, or even Wild Rice pairs perfectly with stir fry, soaking up the savory sauce. You could also try this Instant Pot Long Grain Rice Recipe too.
- Noodles: Serve with Lo Mein, soba, or rice noodles for a delightful alternative to rice.
- Vegetable Sides: Light and fresh sides like a Cucumber Salad, Steamed Edamame, or a simple Mediterraneanreen Green Bean Salad complement the flavors of the stir fry.
- Spring Rolls: Add some crunch and extra veggies with fresh or fried Spring Rolls with Garlic Parm Sauce.
🍽 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Chicken Broccoli Cashew Stir Fry
Ingredients
- 1 - 1.5 lb chicken tenderloins
- 1 large head of broccoli
- 1 package of microwavable jasmine rice
- ⅓ cup low sodium soy sauce
- 1 tablespoon sesame oil
- 3 tablespoon rice wine vinegar
- 3 tablespoon brown sugar
- ½ tablespoon garlic powder
- ½ tablespoon ginger powder
- ¼ cup water
- 1 tablespoon cornstarch
- 1 cup unsalted cashews
Instructions
- Cut the tenders into 1 inch pieces and place in a medium size bowl.
- In a small bowl combine the following ingredients: soy sauce, sesame oil, vinegar, garlic powder, ginger powder and water. Whisk to combine. Pour half of the sauce onto the chicken tenders and marinate for 5 - 10 minutes. Save the remaining sauce for later.
- While the chicken is marinating, cut the broccoli into small florets.
- In a skillet on medium heat, pour half a tablespoon of olive oil to grease the pan and put in the chicken tenders. Cook for about 3 minutes on each side. Once cooked through, remove the chicken from the pan.
- Add in the broccoli florets and begin to saute for about 2 - 3 minutes. If needed, add a small amount of water (¼ cup) to the pan to allow broccoli to steam and prevent burning.
- Add the cornstarch to the remaining unused marinade and whisk to combine. Pour the sauce into the pan. Stir to coat the broccoli, add the cashews and place the chicken back in the pan. Allow to cook for another minute.
- Cook the rice pouch in the microwave. Plate and serve!
