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You can put your credit card back in your wallet because tonight you are making this cashew chicken and broccoli stir fry that comes together in just 20 minutes! This saucy stir fry features ground chicken and broccoli tossed in a thick, savory-sweet sauce with crunchy cashews throughout for textural bliss!
Skip Take-Out: Make Cashew Chicken and Broccoli
If you loved my ground beef and broccoli, this leaner protein version featuring cashews and ground chicken is about to give you decision fatigue because how are you to choose?! Well, let me help you.
Cashew chicken and broccoli utilizes ground chicken for higher but leaner protein and it also cooks way fast – which is what you want when you’re hungry and ready to pull out your credit card! Sliced broccoli is then tossed in and a thick sweet-savory (slightly spicy) sauce is poured all over to coat every morsel. Cashews are tossed in (I like extra for loads of texture), and you’re done! Serve over a bed of white rice and just like that — dinner was easy, huh?
This cashew chicken and broccoli isn’t the only Asian-inspired dish you can make with ground chicken. Ground chicken teriyaki is another quick one!
Recipe Tips and Variations
- Walnuts would be a great substitute for cashew if you don’t have cashews on hand.
- If you are sensitive to spice, use less or omit the chili garlic sauce. Of course, if you love spice, add more!
Storage and Reheating Instructions
Store cashew chicken and broccoli in an airtight container once it has cooled down. This will keep in the refrigerator for up to 4 days. The cashews might get a little soft as it will soak up some of the sauce. You can chop up some more cashews and sprinkle it on top after you reheat.
To reheat, use a microwave-safe container and warm through in the microwave or reheat in the skillet on the stovetop until warmed through.
Cashew Chicken and Broccoli
Equipment
Ingredients
- 1 pound (454 g) ground chicken
- 2 cups (182 g) broccoli florets, sliced
- 1 cup (129 g) cashew halves, more for garnish
- Sliced scallions, for garnish
For the sauce:
- ½ cup (138 g) hoisin sauce
- ¼ cup (59 ml) low-sodium soy sauce
- 2 tablespoons rice vinegar
- ¼ cup (55 g) dark brown sugar
- 3 cloves garlic, finely minced
- 1 teaspoon finely grated ginger
- 2 tablespoons garlic chili sauce
Instructions
- In a medium bowl, whisk together ingredients for the sauce and set aside.
- In a large skillet over medium high heat, add 1 tablespoons of cooking oil. Once the oil is hot, add the ground chicken. Break into smaller pieces with a meat chopper or spatula/wooden spoon. Cook until the chicken is cooked through and no pink remains.
- Add the sliced broccoli to the skillet and cook until tender.
- Pour the sauce all over the mixture in the skillet and allow to thicken. Add the cashews on top and toss to coat. Remove from heat.
- Garnish with more cashews and thinly sliced scallions.
- Serve with white rice and drizzle extra sauce on top.
Nutrition
Photographs by Eat Love Eat
This was so easy to make and so good! Really enjoyed the depth of flavor in the sauce. Everything came together in such a short amount of time. Perfect for a weeknight dinner.
Thanks for the feedback and review, Sarah! I’m so glad you enjoyed the sauce and the dish!
This was DELICIOUS and fast. Perfect for a Monday night dinner. I decreased the amount of chili sauce for my tolerance, but it did not affect the yumminess at all. My husband and I both had seconds.
I’m so happy to hear this, Erin! Thank you for the comment and review!
Love this recipe … fast and easy and tasted delicious!
Thanks so much, Teri! I love that you made it so quickly and enjoyed it!