Easy Cashew Chicken Stir Fry with Broccoli and Peppers
This Healthy Cashew Chicken recipe will be your new favorite weeknight dinner idea. Simply made, this sheet pan dinner idea is loaded with veggies and an amazing sauce.
Equipment
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
- Wooden Spurtle Tools This 5-Piece Wooden kitchen tool set is amazing and great for use in non-stick cookware. No scratches and no plastic!
- Meal Prep Containers Great for both hot and cold meals, these glass meal prep containers are great for prepping lunches for work and school.
Ingredients
- 1 1/2 lbs. chicken breasts boneless, skinless, trimmed and cut into cubes
- 2 Tablespoons olive oil
- salt and pepper
- 1 large yellow bell pepper cut into pieces, about 1 cup
- 1 large red bell pepper cut into pieces, about 1 cup
- 2 cups broccoli florets
- 3/4 cup whole cashews or cashew halves
Stir Fry Sauce:
- 2/3 cup water
- 1/3 cup low sodium soy sauce
- 3 Tablespoons Hoisin sauce
- 2 Tablespoons honey
- 2 Tablespoons hot sauce
- 2 Tablespoon corn starch
- 2 teaspoons grated fresh ginger or frozen ginger cubes
Instructions
- To a large skillet, add the broccoli and bell pepper pieces and 1 cup of water. Place skillet over medium high heat and bring the water to a simmer. Lower the heat to medium low, and steam the vegetables for approximately 5 minutes. Vegetables will still be slightly firm. Drain off any excess water. Transfer the vegetables to a bowl, and cover to keep warm.
- Using the same large skillet, add the olive oil and heat the skillet to medium-high heat. Add in the chicken pieces and season with the salt and pepper. Brown the chicken pieces until cooked fully through, for approximately 7-10 minutes or until no longer pink.
- While the chicken cooks, stir together the stir fry sauce. In a medium bowl, whisk together the water, soy sauce, Hoisin sauce, hot sauce, honey, and ginger and whisk together well. Then add the corn starch and whisk well, ensuring there are no lumps of starch. (If you're using frozen ginger cubes, these can be added into the skillet with the chicken while it cooks.)
- Once the chicken is fully cooked, add in the steamed vegetables back to the skillet with the chicken. Pour the sauce over all the ingredients into the skillet, and stir to coat the chicken and the vegetables. Heat over medium heat until the sauce thickens for about 3-5 minutes.
- Once the sauce has thickened, it is ready to serve. Serve over white, brown or cauliflower rice. Enjoy!
Notes
Storage: This recipe is great for meal prep. Store in airtight meal prep containers and keep refrigerated. Will keep for up to 5 days.
Nutrition
Serving: 1gCalories: 338kcalCarbohydrates: 22gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 73mgSodium: 786mgPotassium: 772mgFiber: 2gSugar: 10gVitamin A: 884IUVitamin C: 90mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!