Easy Broccoli Cashew Chicken Stir Fry Recipe (30 Minutes) High Protein Recipes Chicken Recipes Dinner Asian Recipes

Around here, the foods we tend to eat the most often in one form or another are chicken, broccoli, mushrooms and cashews. This version of the traditional Chinese restaurant specialty dish has them all! With juicy chicken, crisp broccoli and a flavorful sauce, you'll love this easy cashew chicken recipe.

I bet you'll have most of what you need for this Asian chicken stir fry recipe in your kitchen already. If not, here is your shopping list: boneless chicken thighs, hoisin sauce, low-sodium soy sauce, chicken broth, cornstarch, granulated sugar, rice vinegar, green onions, garlic, broccoli florets, mushrooms and whole cashews.

This easy high-protein chicken recipe makes a hearty, satisfying dinner any night of the week. Plus you get the health benefits of protein and the health benefits of broccoli in every bite. 

Serve this stir-fry chicken recipe over your favorite rice and garnish with green onions. Enjoy!

Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into small bite-sized pieces
• 2 teaspoons hoisin sauce (try this easy homemade hoisin sauce recipe)
• 1 tablespoon plus 2/3 cup low-sodium soy sauce (divided)
• 1/3 cup low-sodium chicken broth
• 3 tablespoons cornstarch
• 2 1/2 tablespoons granulated sugar
• 1 tablespoon plus 1 teaspoon rice vinegar (or white wine vinegar)
• 3 tablespoons vegetable oil (divided)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 green onions, sliced
• 4 cloves garlic, minced
• 2 cups broccoli florets, fresh or frozen
• 1 cup sliced mushrooms
• 3/4 cup whole roasted cashews

Here’s how to make it:

1. Put the chicken into a bowl. Add the hoisin sauce and 1 tablespoon of soy sauce. Stir to combine then let it sit while you prepare the other ingredients. You can use boneless, skinless chicken breasts instead of thighs. But breasts do dry out quicker than thighs, so be sure not to overcook.
2. In a small bowl, whisk the 2/3 cup soy sauce, chicken broth, cornstarch, sugar and vinegar. Set aside.
3. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add crushed red pepper flakes to oil, if using. Once hot, add half chicken in an even layer and cook for 3 minutes, stirring once or twice. Remove chicken to a plate and repeat with rest of the chicken. 
4. Add remaining oil to skillet. Add broccoli and mushrooms and cook for 2 minutes, stirring frequently. Add garlic and cook for 30 seconds. Try other vegetables in this recipe like green beans, carrots, spinach, cauliflower or bok choy.
5. Return chicken to skillet. Add cashews. Pour in sauce and cook, stirring often, until sauce has thickened to your liking. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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