Instructions:

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!