Savory Tooth

Simple Tasty Recipes

Cashew Chicken and Broccoli Stir Fry

Updated Published Sep 7, 2017 By 7 CommentsThis post may contain affiliate links.

Summary:
Cashews add a nice crunch to this chicken and broccoli stir fry, cooked with a flavorful garlic-ginger sauce and drizzled with aromatic sesame oil just before serving. A 30-minute low carb dinner for two.
cooking cashew chicken stir fry in wok

Cashew Chicken and Broccoli

5 from 4 votes
Prep: 15 mins
Cook: 15 mins
Yield: 2 servings

INGREDIENTS

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (Note 1)
  • 4 cups small broccoli florets
  • 1/4 cup cashews
  • 2 tablespoons cooking oil

Sauce:

Serving:

INSTRUCTIONS

  • Make Sauce: Stir together all sauce ingredients in small bowl until well-mixed. Set aside.
  • Cook Chicken & Broccoli: Heat oil in wok or pan over medium-high heat for a few minutes or until hot. Add chicken chunks and broccoli. Cook until chicken is cooked through and broccoli is tender, 5 to 10 minutes, stirring frequently.
  • Add Sauce & Cashews: Decrease heat to medium-low. Evenly pour sauce over chicken and broccoli, immediately stirring until well-coated with sauce. Stir in cashews. Cook for another few minutes to thicken sauce a bit, stirring occasionally.
  • Serve: Turn off heat. Top with sesame seeds, scallions, and sesame oil. Serve (Note 5).

NUTRITION

Makes 2 Servings
Amount Per Serving:
Calories 610 (47% from fat)  
Total Fat 31g 48%
   Saturated Fat 4g 20%
Cholesterol 132mg 44%
Sodium 700mg 29%
Net Carb 11.5g  
Total Carb 17g 6%
   Dietary Fiber 5.5g 21%
   Sugars 7g  
Protein 61g  
Vitamin A 104% · Vitamin C 278% · Calcium 15% · Iron 23%

PHOTOS

cooking cashew chicken stir fry in wok
stirring cashew chicken and broccoli in wok
cashew chicken stir fry served in white bowl
close up view of cashew chicken and broccoli

NOTES & TIPS

(1) Chicken. I use fresh raw chicken; if yours is frozen, defrost in the refrigerator overnight before using in this recipe. Cut the chicken into similarly sized pieces (1/2 to 3/4 inch) so that they cook at the same rate.
(2) Soy Sauce. I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty. “Light soy sauce” refers to color and is not the same as “low sodium soy sauce.” This can be substituted with coconut aminos.
(3) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.
(4) Sesame Oil. I use toasted sesame oil by the brand Kadoya. Toasted sesame oil is dark-colored and very flavorful and aromatic — you’ll smell it as soon as you pour it out. Avoid un-toasted sesame oil, which is light-colored and tastes neutral.
(5) Serving. Serve while hot, alongside dishes like Asian cucumber salad, fried cauliflower rice, or spiralized zucchini.

More Mains: Poultry

overhead view of butter chicken

Butter Chicken

overhead view of balsamic chicken thighs

Instant Pot Balsamic Chicken Thighs

chicken tikka masala served with rice and cilantro

Instant Pot Chicken Tikka Masala

keto fried chicken served on white plate

Fried Chicken

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

4000
Did you make this? Rate this recipe:




newest oldest most voted
Jeanne

This was a quick and healthy dinner! My husband HATES broccoli but there were zero leftovers. I definitely liked the added flavor of the sesame oil-will look for more recipes that include that. Thank you for a great meal!

Vote Up1Vote Down  Reply
2 years ago
S C

SO easy and delicious! Thank you!

Vote Up0Vote Down  Reply
4 months ago
Kelli

Added some peppers for color and it was great!

Vote Up0Vote Down  Reply
3 years ago
HL

Hey Julia! This cashew chicken and broccoli stir-fry is so tasty and easy to make! I’ve made it a couple of times and both my partner and I love it. Question: What would you suggest as a substitute if I’ve ran out of sriracha? Thanks!

Vote Up0Vote Down  Reply
3 years ago
Julia

I’m glad to hear you guys loved it! If you run out of sriracha, I would suggest substituting with any kind of sweet garlic chili paste. The taste won’t be exactly the same because hot sauces differ in the amount of sweetness, spices, and vinegar used but hopefully it should come close.

Vote Up0Vote Down  Reply
3 years ago
HL

Got it, thanks Julia! I’ll be making this again this week and sharing it on instagram. Will be sure to tag you! 🙂

Vote Up0Vote Down  Reply
3 years ago
Julia

Great!! Can’t wait to see your photo 🙂

Vote Up0Vote Down  Reply
3 years ago
MENU