Cashew Chicken & Broccoli Stir-Fry

Ingredients

For the Chicken

• 1½ lbs boneless chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp cornstarch
• Salt and black pepper to taste
• 2 tbsp vegetable oil

Vegetables

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 cup cashews, unsalted

Sauce

• 1/3 cup low-sodium soy sauce
• 2 tbsp honey or brown sugar
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. In a bowl, toss chicken with cornstarch, salt, and pepper.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
4. Add broccoli, bell pepper, and onion to the pan. Stir-fry for 4–5 minutes until slightly tender.
5. In a small bowl, whisk together soy sauce, honey, hoisin sauce, vinegar, garlic, ginger, cornstarch, and water.
6. Return chicken to the pan and pour in the sauce.
7. Stir well and cook 2–3 minutes until the sauce thickens and coats everything.
8. Add cashews and toss gently.
9. Serve hot over rice or noodles.

Optional Add-Ins

• Mushrooms
• Snap peas
• Chili flakes or sriracha for heat
• Sesame seeds and green onions for garnish

Serving Suggestions

• Steamed jasmine rice
• Brown rice
• Rice noodles
• Quinoa

Storage

• Refrigerate for up to 4 days in an airtight container.
• Reheat in a skillet or microwave before serving.