Cashew Chicken and Broccoli
This 20 minute saucy stir fry features ground chicken and broccoli tossed in a thick, savory-sweet sauce with crunchy cashews throughout for textural bliss!
Servings: 4
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.½ cup hoisin sauce, ¼ cup low-sodium soy sauce, 2 tablespoons rice vinegar, ¼ cup dark brown sugar, 3 cloves garlic, 1 teaspoon finely grated ginger, 2 tablespoons garlic chili sauce
- 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.1 pound ground chicken
- Add the sliced broccoli to the skillet and cook until tender.2 cups broccoli florets
- 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.1 cup cashew halves
- Garnish with more cashews and thinly sliced scallions.Sliced scallions
- Serve with white rice and drizzle extra sauce on top.
Nutrition
Serving: 1 serving (266 grams) | Calories: 508 kcal | Carbohydrates: 45 g | Protein: 30 g | Fat: 25 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.1 g | Cholesterol: 99 mg | Sodium: 1.64 mg | Potassium: 1.075 mg | Fiber: 4 g | Sugar: 27 g
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