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Broccoli, Cashew, and Chickpea Stir-fry
with rice

Active: 30 min Total: 30 min
This stir-fry, inspired by Cashew Chicken is so simple to make at home that you'll love it as a go-to substitute for take-out! Chickpeas take the place of chicken for a satisfying and protein-rich vegetarian variation.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Broccoli, Cashew, and Chickpea Stir-fry:
  • Rice, uncooked white or brown - 3/4 cup
  • Broccoli - 16 oz , chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Cornstarch - 1 Tbsp
  • Water - 2 Tbsp
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Cashews, roasted and unsalted - 2 oz
Stir-fry Sauce:
  • Ginger, fresh - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Stock, any type - 2/3 cup
  • Soy sauce, low-sodium - 4 Tbsp
  • Sugar - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp

Prep

  1. Rice - (Double if making Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Broccoli / Ginger / Garlic - Prep as directed. Store broccoli in one container. Combine ginger and garlic. (Can be done up to 5 days ahead)
  3. Make sauce - Combine ginger, garlic, stock, soy sauce, sugar, and red pepper flakes. (Can be done up to 5 days ahead)
  4. Green onions - Chop green onions.
  5. Make cornstarch slurry - Combine cornstarch and water.
  6. Beans - Drain and rinse.

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Make

  1. Heat a wok or skillet over medium-high heat. Add oil and then broccoli to heated oil. Saute broccoli until nearly tender, 3 to 5 minutes. Add a splash of water to the pan if it starts to look dry during cooking.
  2. Add beans to pan and pour sauce over top. Bring sauce to a simmer.
  3. Give cornstarch slurry a stir. Slowly pour the cornstarch into the sauce. Continue simmering until sauce is thick, 1 to 2 minutes more.
  4. Remove from heat and stir in cashews.
  5. If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
  6. Serve stir-fry over rice with green onions on top. Enjoy!

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