Best 10 Broccoli Chicken Cashew Nut Stir Fry Recipes

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Indulge in the tantalizing flavors of Broccoli Chicken Cashew Nut Stir-Fry, a culinary masterpiece that blends the essence of Asian cuisine with the convenience of a quick and easy meal. This delectable dish features tender chicken, crisp broccoli florets, and crunchy cashew nuts, all harmoniously combined in a savory stir-fry sauce. The vibrant colors and enticing aromas are sure to captivate your senses, while the symphony of textures and flavors will leave you craving for more. With its perfect balance of savory, sweet, and umami flavors, this stir-fry is a versatile dish that can be enjoyed as a main course, a side dish, or even as a flavorful filling for wraps or tacos.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

CASHEW CHICKEN STIR FRY



Cashew Chicken Stir Fry image

A healthy and delightful one dish meal. Low sodium soy sauce can be used.

Provided by Sweet B

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 15

4 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
1 ¼ cups chicken broth
1 tablespoon cornstarch
4 teaspoons soy sauce, divided
2 tablespoons olive oil, divided
2 cups shredded cabbage
25 sugar snap peas, chopped
10 small spears fresh asparagus, trimmed and cut into bite-size pieces
3 stalks celery, chopped
½ red bell pepper, cut into thin strips
2 green onions, chopped
1 (8 ounce) can sliced bamboo shoots, drained
½ cup cashews
1 pinch paprika, or to taste

Steps:

  • Sprinkle chicken pieces with Cajun seasoning.
  • Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
  • Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
  • Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
  • Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.8 g, Cholesterol 71.1 mg, Fat 19 g, Fiber 16.8 g, Protein 44.3 g, SaturatedFat 3.6 g, Sodium 1224.6 mg, Sugar 5.3 g

GARLIC CHICKEN AND BROCCOLI CASHEW STIR FRY



Garlic Chicken and Broccoli Cashew Stir Fry image

Garlic Chicken and Broccoli Cashew Stir Fry is the easiest meal to make and only requires one skillet! This meal is packed with amazing flavor and crunchy cashews and will become an instant favorite!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 20m

Number Of Ingredients 10

1/4 cup soy sauce
3 garlic cloves (minced)
3 Tablespoons brown sugar
1 teaspoon sesame oil
1 pounds chicken (cut into bite sized pieces)
3/4 cup chicken broth (divided)
1 teaspoon cornstarch
3 cups fresh broccoli florets
1 cup cashews
sliced green onions for garnish

Steps:

  • In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil. In a medium sized skillet over medium high heat add the chicken and pour the sauce on top. Cook for about 3 minutes or until chicken is no longer pink.
  • Reserve 1/4 cup of chicken broth and cornstarch in a small bowl until cornstarch has dissolved. Add 1/2 cup chicken broth to the skillet with broccoli and cashews. Cover and cook for until broccoli is tender, about 3-5 minutes.
  • Add in the reserved broth and cornstarch mixture and continue to let simmer until the sauce has thickened. Serve with chopped green onions and serve over rice if desired.

Nutrition Facts : Calories 378 kcal, Carbohydrate 25 g, Protein 20 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 1039 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

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.

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.

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 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

Tips:

  • Prep Ingredients in Advance: Before starting cooking, make sure all ingredients are prepped, cut, and measured. This will streamline the cooking process and prevent scrambling during stir-frying.
  • Use a Large Wok or Pan: A large wok or pan will allow you to easily toss and stir the ingredients, ensuring even cooking.
  • Heat the Wok or Pan Properly: Ensure your wok or pan is heated properly before adding oil and ingredients. This will help prevent sticking and ensure the food cooks evenly.
  • Use High Heat: Stir-frying requires high heat to quickly cook the ingredients and maintain their vibrant colors and flavors.
  • Stir-Fry in Batches: If cooking a large quantity of ingredients, stir-fry them in batches to prevent overcrowding the pan and ensure even cooking.
  • Use the Right Amount of Sauce: The sauce is a crucial part of stir-fries. Add just enough sauce to coat the ingredients without making them soggy.
  • Season to Taste: Always taste the dish before serving and adjust seasonings as needed. Add additional soy sauce, salt, or pepper to enhance the flavors.

Conclusion:

Broccoli Chicken Cashew Nut Stir-Fry is an effortless yet flavorful dish that combines tender chicken, crisp broccoli, crunchy cashew nuts, and a savory sauce. With the right ingredients and techniques, you can create a delicious and nutritious meal in no time. Remember to prep your ingredients, heat your wok properly, stir-fry in batches, and adjust seasonings to taste. Experiment with different vegetables and sauces to customize this recipe to your liking. Enjoy this stir-fried goodness as a main course with rice or noodles, or as a satisfying side dish. Happy cooking!

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