This vibrant stir-fry combines tender cubes of chicken breast with crisp broccoli florets, sweet red bell peppers, and crunchy cashews. The savory sauce, made with soy sauce and chicken broth, clings beautifully to the ingredients, offering a perfect balance of salty, umami, and subtle heat from red pepper. It’s a comforting yet healthy weeknight dinner that comes together quickly. Ideal for busy evenings, this dish pairs wonderfully with steamed rice or noodles. The combination of textures—from the soft chicken to the snap of the bean sprouts—makes every bite interesting. It’s a reliable favorite that brings restaurant-quality flavor to your home kitchen without the fuss.
Cashew-Chicken With Broccoli
Description
This vibrant stir-fry combines tender cubes of chicken breast with crisp broccoli florets, sweet red bell peppers, and crunchy cashews. The savory sauce, made with soy sauce and chicken broth, clings beautifully to the ingredients, offering a perfect balance of salty, umami, and subtle heat from red pepper. It’s a comforting yet healthy weeknight dinner that comes together quickly. Ideal for busy evenings, this dish pairs wonderfully with steamed rice or noodles. The combination of textures—from the soft chicken to the snap of the bean sprouts—makes every bite interesting. It’s a reliable favorite that brings restaurant-quality flavor to your home kitchen without the fuss.Ingredients
Directions
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Bring a pot of water to a boil. Blanch the broccoli florets for 2 minutes, then immediately rinse them under cold water to stop the cooking process. Drain well and set aside.
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Heat a large skillet or wok over medium heat and coat lightly with cooking spray.
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Add the chopped onion, minced garlic, and chopped red bell pepper to the skillet. Sauté for about 10 minutes until softened and fragrant.
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Remove the vegetable mixture from the skillet and set aside in a bowl, keeping it warm.
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Wipe the skillet clean with a paper towel and coat very lightly with cooking spray again.
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Add the cubed chicken breasts to the skillet. Sauté over medium heat for about 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
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Return the sautéed onion and pepper mixture to the skillet with the chicken. Add the soy sauce and 3/4 cup of the chicken broth.
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Arrange the blanched broccoli florets on top of the chicken mixture. Cover the skillet and simmer for 5 minutes.
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Using a slotted spoon, carefully remove the broccoli from the skillet and place it on a warmed serving plate. Keep warm.
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In a small bowl, dissolve the cornstarch into the remaining 1/2 cup of chicken broth. Stir in the ground red pepper and black pepper.
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Pour the cornstarch mixture into the skillet with the chicken. Stir constantly and simmer for 1-2 minutes until the sauce thickens and becomes glossy.
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Add the rinsed bean sprouts to the skillet and stir gently. Simmer for 1 minute just until heated through but still crisp.
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Spoon the chicken and bean sprout mixture over the reserved broccoli on the serving plate.
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Drizzle the remaining sauce from the skillet over the top.
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Sprinkle the cashews evenly over the dish.
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Serve immediately over steamed rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 213kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.4g7%
- Cholesterol 59mg20%
- Sodium 188mg8%
- Total Carbohydrate 15.2g6%
- Dietary Fiber 3.5g15%
- Sugars 3.2g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
