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Cashew Chicken with Broccoli
with rice

Active: 30 minTotal: 30 min

Our twist on the take-out favorite was first featured in December 2015 and reviewers loved the flavors and the ease with which the dish comes together.

Tags

Ingredients

Servings:
4
Metric
Cashew Chicken with Broccoli:
  • Rice, uncooked white or brown - 3/4 cup
  • Broccoli - 12 oz, chopped
  • Ginger, fresh - 2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Stock, any type - 2/3 cup
  • Soy sauce, low-sodium - 3 Tbsp
  • Cornstarch - 3 tsp
  • Sugar - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Flour, all-purpose - 3 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cashews, roasted and unsalted - 2 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice - (Skip if rice was made ahead for Monday.) 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 in another container. (Can be done up to 5 days ahead)
  3. Make stir-fry sauce - Whisk together stock, soy sauce, ginger, garlic, cornstarch, sugar and red pepper flakes. (Can be done up to 5 days ahead)
  4. Chicken - Chop into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

Make

  1. Heat a wok or saute pan over medium-high heat. Toss chicken in flour. Add first part of cooking oil to wok. When oil begins to shimmer, add chicken. Saute until golden brown, 3 to 4 minutes. Remove chicken from pan and set aside (don’t worry if it isn’t cooked all the way through; it will finish in the sauce).
  2. Return wok to heat and add second part of cooking oil. Add broccoli and saute until tender but still crunchy, 4 to 5 minutes.
  3. Add chicken back to pan. Push all ingredients to the sides forming a hole in the middle. Give stir-fry sauce a stir and pour into the hole. Wait for it to bubble and darken before tossing to coat everything in sauce. Cook until chicken is cooked through and everything is coated in sauce, 2 to 3 minutes more.
  4. Remove wok from heat and stir in cashews.
  5. Reheat rice if made ahead.
  6. Serve stir-fry over rice and enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (149)
Gluten-free (8)
Paleo (6)
Vegetarian (21)

50 reviews

This is one of my favorites! Only just got around to reviewing. So so easy, quick clean up, tastes great, low cal, better than takeout (sauce is reminiscent of panda express mushroom chicken).

By: Mel
Posted: Apr 08, 2019
Diet: Original
0 Helpful

delicious flavor. We love a good stir fry, and I love a quick one!

By: Colleen
Posted: May 02, 2018
Diet: Original
0 Helpful

I took the advice of others and increased the sauce. But I didn't double. I just increased it by a third. We loved it!

By: Mary Ann
Posted: Feb 07, 2018
Diet: Original
0 Helpful

Added baby corn :-)

By: Eileen
Posted: Jan 16, 2018
Diet: Original
0 Helpful

Better than takeout!

By: Caroline
Posted: Dec 28, 2017
Diet: Original
0 Helpful

The sauce took too long to thicken, so the chicken and broccoli were overlooked. I'd double the sauce recipe and thicken it before adding meat/vegetables.

By: Fiona
Posted: Dec 10, 2017
Diet: Paleo
0 Helpful