Best 13 Broccoli Chicken Cashew Nut Stir Fry Recipes

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Are you craving a quick and flavorful meal that's packed with vibrant colors and textures? Look no further than broccoli chicken cashew nut stir fry. This wholesome dish is a symphony of flavors, combining the tenderness of chicken, the crunchiness of broccoli, the nutty sweetness of cashew nuts, and the savory richness of a flavorful sauce. In just minutes, you can create a culinary masterpiece that will tantalize your taste buds and leave you feeling satisfied. So, let's embark on a journey to discover the perfect recipe forBroccoli Chicken Cashew Nut Stir Fry, a delectable dish that will become a staple in your weekly meal rotation.

Let's cook with our recipes!

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY



Cashew Chicken Stir-Fry Recipe by Tasty image

Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice

Provided by Kahnita Wilkerson

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ lb chicken breast, cut into 1-inch (2 1/2 cm) pieces
salt, to taste
pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli floret
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
¾ cup raw cashew
½ cup water
brown rice, to serve

Steps:

  • In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
  • In a medium bowl, season the chicken with salt, pepper, and cornstarch.
  • Heat a 9.5" fry pan over medium-high heat and add sesame oil.
  • Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
  • Remove chicken and set aside in a separate bowl.
  • Add the broccoli and bell peppers, and cook for 2-3 minutes.
  • Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
  • Remove from heat and serve over brown rice.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams

QUICK CHICKEN & BROCCOLI STIR-FRY



Quick Chicken & Broccoli Stir-Fry image

This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
2 tablespoons chili garlic sauce
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
2 teaspoons fish sauce or additional soy sauce
1/2 cup reduced-sodium chicken broth, divided
2 cups instant brown rice
2 teaspoons sesame oil
4 cups fresh broccoli florets
2 cups cubed cooked chicken
2 green onions, sliced

Steps:

  • In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 765mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

BROCCOLI CASHEW CHICKEN STIR FRY {EASY RECIPE!}



Broccoli Cashew Chicken Stir Fry {Easy Recipe!} image

Broccoli cashew chicken stir fry is full of fresh broccoli florets, red bell pepper, cashew nuts, and chunks of tender chicken. This one-pan meal is great for an easy weeknight dinner and is delicious as leftovers too

Provided by Kelly Pugliano

Categories     Dinner

Time 25m

Number Of Ingredients 16

3 Tablespoons cornstarch (or flour)
½ tsp salt
½ tsp pepper
1 tsp garlic powder
1 ½ pounds boneless skinless chicken breast - diced in 1-inch pieces
2 Tablespoons sesame oil
1 Tablespoon olive oil
2 cups broccoli florets, chopped
1 cup chopped bell peppers
1 tsp minced garlic
1 cup whole cashews
Sauce:
3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon rice wine vinegar
¾ tsp ground ginger

Steps:

  • In a large zip-lock bag, add flour, salt and pepper.
  • Add chicken pieces and shake to coat.
  • In a large skillet, add both oils and cook chicken 4-5 minutes over medium-high heat. Stir constantly so all sides of the chicken cook evenly. Chicken should be 80% cooked through.
  • Add broccoli, peppers, and garlic. Cook 3-4 minutes until vegetables are crisp and chicken is cooked through.
  • In a measuring cup, add soy sauce, honey, rice wine vinegar, and ginger. Whisk to combine.
  • Add cashews to the skillet. Stir.
  • Add sauce to the pan and stir to combine. Simmer on low heat for 1-2 minutes.
  • Serve with cooked rice and garnish with chopped green onions.
  • Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 448 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 41 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 885 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

BROCCOLI, CHICKEN & CASHEW NUT STIR FRY



Broccoli, chicken & cashew nut stir fry image

These ingredients are good sources of folic acid - healthy food never tasted so good

Provided by Good Food team

Categories     Main course, Supper

Time 30m

Number Of Ingredients 12

1 tbsp soy sauce
2 tsp seasoned rice vinegar or white wine vinegar
1juice of 1 small orange
1 tsp dark muscovado sugar
2 tsp cornflour
2 tbsp stir-fry oil or vegetable oil
385g unsalted cashew nuts
1medium onion, thinly sliced
1large skinless boneless chicken breast fillet, cut into chunks
250g broccoli florets
150g pack mangetout, sliced in half
1 red pepper, seeded and thinly sliced

Steps:

  • In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
  • Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
  • Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
  • Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.

Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Provided by Food Network Kitchen

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 17

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

Steps:

  • In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
  • Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN, BROCCOLI & CASHEW STIR-FRY



Chicken, Broccoli & Cashew Stir-Fry image

Categories     Broccoli     Chicken     Nut     Dinner     Stir-Fry

Number Of Ingredients 14

3/4 pounds broccoli, trimmed and cut into small florets
2 tablespoons low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch
2 teaspoons sesame oil
1 Kosher salt and freshly ground pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1⁄2-inch (12-mm) cubes
1/4 cup low-sodium chicken broth (2oz)
2 tablespoons oyster sauce
2 teaspoons sherry
2 tablespoons fresh ginger, peeled and minced
3 tablespoons cashews
1 hot pepper sauce, for serving (optional)
1 package steamed rice

Steps:

  • 1. Prepare broccoli, chicken & ginger.
  • 2. Bring a saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and set aside.
  • 3. In a large bowl, whisk together 1 Tbs. of the soy sauce, the vinegar and 1⁄2 tsp. of the cornstarch. Season with salt and pepper and add the chicken.
  • 4. Toss the chicken in the marinade and let stand at room temperature for 10 minutes.
  • 5. In a small bowl, whisk together the broth, oyster sauce, sherry, the remaining 1 Tbs. soy sauce and the remaining 1⁄2 tsp. cornstarch. Set aside.
  • 6. Heat a wok or a large, nonstick frying pan over high heat. Add 1-2 tsp sesame oil to coat. When the pan is very hot, add the chicken and all of its marinade and toss and stir until the chicken is opaque throughout, about 6 minutes. Stir in the ginger and cook just until the aromatics are soft and fragrant, about 30 seconds.
  • 7. Stir in the oyster sauce mixture and let simmer, stirring once or twice, until the sauce thickens, about 2 minutes. Stir in the cashews and broccoli and serve immediately, passing the hot sauce at the table.

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

CASHEW CHICKEN AND BROCCOLI



Cashew Chicken and Broccoli image

Fresh ginger gives a boost to this scrumptious one-skillet supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 12

1 cup uncooked regular long-grain white rice
3 tablespoons soy sauce
2 teaspoons grated gingerroot
1 teaspoon sugar
1 teaspoon sesame oil, if desired
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
3 cups fresh broccoli florets
2 green onions, sliced (2 tablespoons)
1 cup salted roasted cashews

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
  • In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
  • In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
  • Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
  • Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

Nutrition Facts : Calories 590, Carbohydrate 58 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 4 g, TransFat 0 g

CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery (1/2-inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1-1/2 cups cashews
Hot cooked rice, optional

Steps:

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.

BROCCOLI LEMON CHICKEN WITH CASHEWS



Broccoli lemon chicken with cashews image

A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

1 tbsp groundnut oil or sunflower oil
340g pack of mini chicken breast fillets (sometimes called goujons)
2 garlic cloves , sliced
200g pack tender stem broccoli , stems halved if very long
200ml chicken stock
1 heaped tsp cornflour
1 tbsp clear honey or 2 tsp golden caster sugar
the zest of half a lemon and the juice of a whole one
a large handful of roasted cashews

Steps:

  • Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
  • Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.

Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium

BROCCOLI CASHEW STIR-FRY



Broccoli Cashew Stir-Fry image

A great side dish, no need for takeout. Developed by Nadine Day for The Heart and Stroke Foundation.

Provided by FrVanilla

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon sesame oil or 1 teaspoon canola oil
3 green onions, sliced, separate the white parts from the green parts
4 cups broccoli, chopped
2 cups mushrooms, chopped
1 cup snow peas
2 cups bok choy, chopped
1/2 cup cashews, chopped
1/4 cup water
1 tablespoon reduced sodium soy sauce
1 teaspoon freshly grated gingerroot
1 teaspoon honey
1 tablespoon cornstarch
1 teaspoon pepper
2 garlic cloves, finely chopped

Steps:

  • In a small bowl, mix together all ingredients for the sauce. Set aside.
  • Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
  • In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
  • Add the snow peas and bok choy and sauté for 2 minutes.
  • Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
  • Serve immediately with brown rice.

CHICKEN, BROCCOLI, AND CASHEW STIR-FRY (FLAT BELLY DIET RECIPE)



Chicken, Broccoli, and Cashew Stir-Fry (Flat Belly Diet Recipe) image

Make and share this Chicken, Broccoli, and Cashew Stir-Fry (Flat Belly Diet Recipe) recipe from Food.com.

Provided by Heartsong

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups broccoli florets, with short stems (about 1/2 lb crowns)
2 carrots, cut into thin diagonal slices (2 c)
5 ounces soba noodles
1 tablespoon olive oil
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
2 boneless skinless chicken breast halves, sliced crosswise (6 oz each)
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
3 medium scallions, thinly sliced (about 1/2 c)
1/2 cup chicken broth, reduced-sodium, fat-free
1/2 cup cashews, unsalted raw (3 oz)

Steps:

  • Bring large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3 to 5 minutes. Drain, transfer to medium bowl, and cover loosely with wax paper.
  • Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium-high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through. Add scallions and stir-fry 1 minute.
  • Stir in noodles, veggies, and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
  • Nutritional info per serving: 398 cal, 30 g pro, 42 g carb, 5 g fiber, 14.5 g fat, 2.5 g sat fat, 47 mg chol, 366 mg sodium.
  • Flat Belly Bonus.
  • Chicken supplies B vitamins such as niacin and B6, which help keep metabolism, your engine, running smoothly--a must when you're trying.

Nutrition Facts : Calories 365.4, Fat 13.9, SaturatedFat 2.5, Cholesterol 34.2, Sodium 713.4, Carbohydrate 40.2, Fiber 1.8, Sugar 2.7, Protein 24.4

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.

Provided by spaisley39

Time 1h20m

Yield 6

Number Of Ingredients 15

6 tablespoons soy sauce
3 tablespoons cornstarch, divided
4 large skinless, boneless chicken breasts, cut into thin strips
2 cups boiling water, or more as needed
1 ½ tablespoons instant chicken bouillon granules
½ teaspoon ground ginger, or more to taste
¼ cup canola oil, divided
2 tablespoons sesame oil, divided
4 cups fresh broccoli florets, or more to taste
1 medium red bell pepper, cut into thin strips
½ green bell pepper, cut into thin strips
1 medium onion, diced
2 tablespoons minced garlic
½ teaspoon crushed red pepper, or more to taste
1 cup toasted slivered almonds

Steps:

  • Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
  • Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
  • Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
  • Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and prevent any scrambling during the stir-frying process.
  • Use a Large Pan or Wok: A large pan or wok will help you prevent overcrowding the chicken and vegetables, which can lead to uneven cooking. Make sure the pan or wok is large enough to hold all the ingredients comfortably.
  • Don't Overcrowd the Pan: Overcrowding the pan will prevent the ingredients from cooking evenly and can also make it difficult to stir-fry properly. Cook the chicken and vegetables in batches if necessary.
  • Use High Heat: Stir-frying is a high-heat cooking method, so make sure your pan or wok is hot before you add the ingredients. This will help to create a nice sear on the chicken and vegetables and prevent them from becoming soggy.
  • Stir Constantly: Stir-frying requires constant stirring to ensure that all the ingredients are cooked evenly and to prevent them from burning. Use a spatula or wooden spoon to stir the ingredients continuously.
  • Don't Overcook the Chicken: Chicken cooks quickly, so be careful not to overcook it. Overcooked chicken will become tough and dry. Cook the chicken until it is cooked through but still tender and juicy.
  • Add the Sauce Last: Add the sauce to the pan or wok last, after the chicken and vegetables have been cooked. This will help to prevent the sauce from burning and will also help to keep the vegetables crisp.

Conclusion:

Broccoli chicken cashew nut stir-fry is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The combination of tender chicken, crisp vegetables, and flavorful sauce makes this dish a winner. Follow these tips to make a perfect broccoli chicken cashew nut stir-fry every time.

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