1. Prepare the Chicken:
Toss chicken pieces with 2 tbsp cornstarch in a bowl (this helps create a crispy coating).
2. Cook the Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.Add chicken and cook for 5-6 minutes until golden and cooked through. Remove from the skillet and set aside.
3. Stir-Fry the Vegetables:
Add the remaining 1 tbsp oil to the skillet.Stir in broccoli, bell pepper, garlic, and ginger. Saute for 2-3 minutes until veggies are tender-crisp.
4. Make the Sauce:
In a bowl, whisk together soy sauce, oyster sauce, honey, vinegar, sesame oil, and chicken broth.Stir in the cornstarch slurry and mix well.
5. Combine Everything:
Return the chicken to the skillet.Pour the sauce over everything and stir to coat.Cook for 1-2 minutes until the sauce thickens.Add cashews and toss to combine.
6. Serve:
Garnish with green onions and sesame seeds.Serve hot over steamed rice or noodles.
Cook Time & Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Nutritional Information
(Per Serving, Approx. 4 Servings)
Calories: ~350
Protein: ~32g
Carbohydrates: ~22g
Fiber: ~3g
Fats: ~15g
Saturated Fat: ~3g
Cholesterol: ~70mg
Sodium: ~600mg
Notes & Tips
Chicken Variations: Swap chicken for shrimp, tofu, or beef.
Extra Crunch: Add water chestnuts or snow peas for texture.
Make it Spicy: Add red pepper flakes or Sriracha for heat.
Thicker Sauce: Let the sauce simmer for an extra minute to thicken more.
Meal Prep Friendly: Stores well in the fridge for up to 3 days.
This Cashew Chicken and Broccoli Stir-Fry is quick, nutritious, and perfect for a weeknight meal. Enjoy!
