Broccoli cashew chicken stir fry is full of fresh broccoli florets, red bell pepper, cashew nuts, and chunks of tender chicken. This one-pan meal is great for an easy weeknight dinner and is delicious as leftovers too. 

When it comes to making a quick weeknight meal, this chicken recipe with broccoli and crunchy cashews is what I’ve been making lately. I usually have all the ingredients on hand making it super easy. The first time I made this I was thrilled with the amazing flavor and decided to keep it in our regular rotation. Instead of ordering out, I make stir fry at home and it's a great way to save a few dollars too!

The best tip I can give you for this recipe- and this comes from experience- is to prep everything beforehand. Trust me, it will be so much easier if everything is chopped, mixed, and set out before the cooking even begins! 

Tools to Make Homemade Stir Fry

Ingredients

• 3 Tablespoons cornstarch (or flour)
• ½ tsp salt
• ½ tsp pepper
• 1 tsp garlic powder
• 1 ½ pounds boneless skinless chicken breast – diced in 1-inch pieces
• 2 Tablespoons sesame oil
• 1 Tablespoon olive oil
• 2 cups broccoli florets, chopped
• 1 cup chopped bell peppers
• 1 tsp minced garlic
• 1 cup whole cashews
• Sauce:
• 3 Tablespoons soy sauce
• 2 Tablespoons honey
• 1 Tablespoon rice wine vinegar
• ¾ tsp ground ginger

Meal Prep First

As I mentioned, this easy meal is much more enjoyable to make as long as you prepare everything first. 

I like to start with having all the ingredients, tools, and paper towels out and on the counter. Why a paper towel? I like to clean as I go to keep my workstation (cutting board) clear. 

The first step to this recipe is making the stir-fry sauce in a glass measuring cup and setting it aside.

In the measuring cup, you will add soy sauce (I like to use the Kikkoman low sodium soy sauce), honey, rice vinegar, and ground ginger. Whisk and set aside. 

On the cutting board, chop up the red bell pepper into diced pieces and put it into a medium bowl. 

Clean and chop fresh broccoli florets into bite-sized pieces and place them in a large bowl. 

Measure out the cashew nuts in a 1-cup measuring cup and set them aside. 

Now you should have a bowl of chopped peppers, chopped broccoli, a cup of cashews, and the sauce all set aside. 

In a zip-lock bag, add flour, garlic powder, salt and pepper. Squeeze to combine. 

On your cutting board, cut chicken into bite-size pieces. This will make sure that they cook quickly and evenly. Put all the cut chicken pieces into the flour mixture and shake to coat. 

Add Olive oil and sesame oil to a large nonstick skillet and heat over medium high heat. Now add chicken pieces and cook, stirring constantly until chicken cooks through and is golden brown. 

Grab the bowls you set aside and add the broccoli, peppers, and teaspoon of minced garlic. Cook 3-4 minutes until vegetables are crisp. 

Add cashews and gently stir to combine. 

Now it’s time to pour in the stir fry sauce ingredients. 

Stir everything in the pan and allow chicken and vegetables to simmer for 1-2 minutes. 

Serve as is or enjoy over your favorite rice. Long-grain white rice is what I prefer to eat but you can serve this meal with jasmine rice, brown rice, or if keeping it super healthy, cauliflower rice and it will be just as tasty.

How to Store Leftovers

This cashew chicken stir fry recipe tastes even better the next day! Store leftovers in airtight containers for up to 3 days in the fridge. I like to use these plastic deli containers I found on Amazon, but if you don't want to wait, you can also grab some Glad containers at most grocery stores.

Related recipes

Broccoli Slaw Salad, Pan Roasted Chicken and Potatoes Recipe, Easy Make-Ahead Chicken Enchilada Recipe, Buffalo Chicken Dip

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