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Cashew Chicken
with broccoli / cauliflower rice

Active: 40 Total: 40

Super fast and easy, this takeout fake-out meal is great for a weeknight. We last featured this meal in 2020 with extra 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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
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

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

Amount Per Serving
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