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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!
Garlic Chicken and Broccoli Cashew Stir Fry
My son had his tonsils out this week. Thankfully he is older and even though he is in pain he is handling it like a boss. Being a teenager and not being able to eat #allthefood for a week has been the hardest on him. Last night he was so hungry and wanted pizza so bad that he ate it bite by bite and was so happy despite the pain. He is such a good kid and it is hard to see your kids go through stuff like this but he has been awesome about it.
The week before he got his tonsils out I decided to make him a meal every night. We love a good quick and easy stir fry and cashews are life. So I made this quick and easy stir fry that was a huge hit with the family.
How to make stir fry
- Heat a medium sized skillet to medium high heat. Add in chicken and sauce and cook until chicken is no longer pink.
- Add in your veggies and chicken broth and continue to cook until vegetables are tender.
- Add in a cornstarch slurry to help thicken the sauce. Serve your dish over rice and garnish with green onion.
It came together in less than 30 minutes and the flavor was incredible. The garlic chicken glaze over the stir fry is quite possibly the best we have had. I love having a meal in one and broccoli is one of the only veggies that I can get the kids to eat. All of the flavors came together perfectly and we especially loved the hidden crunchy cashews throughout.
This is the perfect easy meal for feeding the family and will become a new favorite!
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Garlic Chicken and Broccoli Cashew Stir Fry
Ingredients
- ¼ cup soy sauce
- 3 teaspoons minced garlic
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 pound boneless skinless chicken breast or thigh cut into bite-sized
- ¾ cup chicken broth
- 1 teaspoon cornstarch
- 3 cups broccoli florets
- 1 cup cashews
Instructions
- Make the sauce in a small bowl by whisking together ¼ cup soy sauce, 3 teaspoons minced garlic , 3 tablespoons brown sugar, and 1 teaspoon sesame oil.
- Heat a large skillet over high heat, then add 1 pound boneless skinless chicken breast or thigh and pour the sauce on top. Cook for about 5 minutes or until the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit.
- Take ¼ cup of the ¾ cup chicken broth and mix it in a small bowl with 1 teaspoon cornstarch until the cornstarch has dissolved. Add the remaining chicken broth and 3 cups broccoli florets to the skillet with the chicken mixture. Cover and cook until the broccoli is tender, about 3-5 minutes.
- Add in the cornstarch mixture and cook over medium-low heat for a few more minutes until the sauce thickens. Stir in 1 cup cashews before serving over rice and garnish with green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! I added 1 Tablespoon of cornstarch to thicken the sauce.
A hit w the whole fam! They asked that this be put in our regular dinner rotation! I did add some thin Julienne carrot sticks, sliced mushrooms and snow peas to get more vegetables. Flavor good, not overbearing and overly salty like some Asian recipes. 4 stars because the corn starch slurry did not thicken the sauce.
Made this over some brown basmati rice for dinner tonight. Just added a touch of fresh grated ginger to the recipe and it was perfect! Thanks so much! It wouldn’t let me give 5 stars but it definitely deserves 5 not 4!
I love all of your recipes in your book how much is it or is it free
I am not sure which book you are talking about but at this time I do not have a book; however, I am almost done with an ebook that will be coming out shortly that you will have all my favorites for all to see. Thanks so much for following along with me! XOXO
Excellent dish! Thank you!
So bummed…… this wouldn’t thicken :/ smells delicious though
Hi! Sounds delicious. I know this is a weird question, but is there any way I can do this recipe without the garlic? I don’t like it. Thanks!
Of course! Substituting or limiting ingredients is always understandable. It may not have the full flavor but you can always try it to see! Let me know what you think! XOXO