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Cashew Chicken
with broccoli / cauliflower rice

Active: 35 min Total: 35 min
Super fast and easy, this takeout fake-out meal is great for a weeknight. We featured this meal in 2019, but based on feedback, we increased the arrowroot powder for a sauce that will thicken quickly.
Smarts: Cooking the chicken and broccoli separately gives you the flexibility to cook them each for just as long as they need - no overcooked chicken here!
Tags

Ingredients

Metric
Servings:
4
Cashew Chicken with Broccoli:
  • Broccoli - 12 oz, chopped
  • Chicken breasts, boneless and skinless - 1 lb, cubed
  • Arrowroot powder - 1 1/2 tsp
  • Water - 2 Tbsp
  • Oil, cooking - 1 Tbsp + 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
  • Bragg's / coconut aminos - 1/4 cup
  • Red pepper flakes (opt) - 1/4 tsp
Cauliflower Rice:
  • Cauliflower florets - 1 lb
  • Butter - 1 Tbsp

Nutrition Facts

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Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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, aminos, and red pepper flakes. (Can be done up to 5 days ahead)
  4. Chicken - Cube chicken. Season with some salt and pepper. (Can be done 1 day ahead)
  5. Make arrowroot slurry - Combine arrowroot powder and water.

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Make

  1. Heat a wok or skillet over medium heat. Add first part of oil and then chicken to heated oil. Saute until golden brown, 3 to 4 minutes (don’t worry if it isn’t cooked all the way through; it will finish in the sauce). Set chicken aside and return pan to heat.
  2. Increase heat to medium-high. Add second part of oil and then broccoli. 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.
  3. Pour sauce over broccoli and add chicken back to pan. Bring sauce to a simmer.
  4. Give arrowroot slurry a stir. Slowly pour the arrowroot slurry into the sauce. Continue simmering until sauce is thick, 1 to 2 minutes more.
  5. Remove from heat and stir in cashews.
  6. If cauliflower rice was made ahead, reheat in the microwave.
  7. Serve cashew chicken over cauliflower rice. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (58)
Gluten-free (3)
Paleo (7)
Vegetarian (19)

Most Helpful

Easy and yummy! The flavor of the sauce didn't blow my mind, but overall still good and satisfying and I would make this again. To mix it up, I did half-chicken thighs and half-tofu, and then used cauliflower instead of broccoli.

By: Kristen
Posted: Nov 17, 2020
Diet: Original
1 Helpful

46 reviews

Our first meal since joining. Subbed brown rice. Very tasty.

By: Greg
Posted: Sep 15, 2021
Diet: Original
0 Helpful

Excellent. Quick, easy and just right!

By: Chelle
Posted: Jul 12, 2021
Diet: Paleo
0 Helpful

Had everything on hand and added red pepper. Everyone liked this. Fast weeknight dinner.

By: Jessie
Posted: Jun 04, 2021
Diet: Original
0 Helpful

Really yummy!!!

By: Christine
Posted: Apr 06, 2021
Diet: Original
0 Helpful

One of my most favorite meals!! Loved it! Super easy. Highly recommend!

By: Katharine
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Very tasty and pretty easy to make.

By: Lauren
Posted: Jan 10, 2021
Diet: Vegetarian
0 Helpful