This post may contain affiliate links. Please read my disclosure policy.
This delicious cashew chicken and broccoli stir-fry is tossed with a zesty stir-fry sauce and can be ready to go in just 30 minutes!
So quick, so easy, and always SO GOOD. ♡
This cashew chicken broccoli recipe is here for you on busy weeknights when you need to get a healthy and delicious meal on the table in a snap! It’s made with a simple chicken and broccoli stir-fry, tossed with lots of toasted cashews, fresh garlic, ginger, and scallions. Then everything is brought together with a perfectly-balanced savory sauce that’s sweetened with a hint of honey. Serve it all up over rice, noodles, quinoa or whatever sounds best, add a drizzle of sriracha if you’d like some heat, and dinner can be on the table and ready to enjoy in 30!
That said, as much as I love this recipe served sizzling hot out of the skillet, I have to say that the leftovers are absolutely fantastic too. And while I’m partial to the chicken broccoli and cashews combo, this recipe is endlessly flexible if you’d like to swap in whichever protein, veggies or nuts that you love best. So please feel free to customize and make it your own.
Alright, let’s get to stir-frying!
Cashew Chicken and Broccoli Ingredients
Before we get to the full cashew chicken recipe below, here are a few notes about the ingredients that you will need:
Chicken: You will need either boneless skinless breasts or thighs, which we will cut into bite-sized pieces, season with sea salt and white pepper, and sauté in peanut oil (or your choice of oil).
Broccoli: Feel free to save a step here and purchase a 12-ounce bag of pre-chopped broccoli florets. Or, of course, you’re welcome to buy a stalk and chop your own.
Cashews: You will just need basic toasted (not raw) cashews for this stir-fry.
Scallions: We will chop and add the white parts to the sauté and then sprinkle the green parts on top as a garnish.
Fresh garlic and ginger: Feel free to mince or grate the fresh garlic and ginger.
Stir-fry sauce: Made by whisking together chicken stock (or vegetable stock), oyster sauce, reduced-sodium soy sauce, dark soy sauce, honey, white pepper and cornstarch.
Toasted sesame seeds: We’ll add these as a garnish for some extra crunch and sesame flavor.
Potential Recipe Variations
Here are a few other variations on this cashew chicken recipe that you’re welcome to try:
Use a different protein: Stir-fry a different protein (such as beef, pork, shrimp, or tofu) in place of the chicken.
Use different veggies: Swap in some different stir-fry-friendly veggies in place of (or combined with) the broccoli, such as asparagus, bean sprouts, bok choy, carrots, green beans, onions, snow or snap peas, zucchini etc.
Use different nuts: Use walnuts or almonds or another favorite type of nut (or seeds) in place of the cashews.
Make it spicy: Add your favorite hot sauce (such as Sriracha), fresh chiles, or a pinch of crushed red pepper flakes.
Make it gluten-free: Use certified gluten-free oyster sauce, soy sauce, and dark soy sauce.
More Favorite Stir-Fry Recipes
Looking for more simple stir-fry recipes to try? Here are a few of our faves:
Prep the sauce.Whisk all of the sauce ingredients together in a small bowl (or shake them together in a mason jar) until combined. Set aside.
Sauté the chicken.Season the chicken with salt and a tiny pinch of white pepper. Heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté, tossing occasionally, for 3 to 5 minutes or until cooked through. Transfer to a clean plate and set aside.
Sauté the veggies.Add the remaining tablespoon of oil to the pan. Add the broccoli florets and the white parts of the scallions and sauté for 2 minutes, stirring occasionally. Add the cashews, garlic, ginger and sauté for 1-2 minutes, until the broccoli reaches your desired level of tenderness.
Combine.Add the sauce and cooked chicken to the pan and toss for 1 minute, or until the sauce has thickened and evenly coated the chicken and veggies.
Serve.Serve immediately over rice or noodles, garnished with toasted sesame seeds and the green parts of the scallions. Enjoy!
I know the fresh ginger would be best but I have done ground ginger. How much do you think would be the equivalent? I have this left over from making ginger breads at Christmas.
I had become tired of my super rich French recipes and was in the mood for something much lighter. My mind’s taste buds said that this would be just the thing and my mind was right. The flavors were all perfect together. I didn’t have nuts, so I didn’t add them. I didn’t have fresh ginger on hand, so I used the stuff in a tube. I just cook for myself, so I cut the recipe in half. It was so good I may just have it again tomorrow. I will for sure make it again. ThanksS
Oh heck yeah! I’m literally eating this as I’m writing my review. Lol! Thank you so much. This meal is so quick & easy to put together, and it’s delicious! It’s definitely going into my regular rotation. Yum!
This was fantastic! My husband thought it was one of the best things I’ve ever made. I realized we were out of garlic just as I started to cook so just used a little garlic powder and I didn’t have dark soy sauce, but otherwise followed the recipe. Definitely a make again dish!
This was GREAT and approved by my husband who’s Chinese. We added some chili garlic oil to the sauce for a little spice. Thanks for the delicious recipe!
So good! I used hoisin sauce instead of oyster sauce because that’s what I had. Such great flavor! Next time I’ll serve it with a skinnier noodle (mine were too fat and soaked up all the sauce) and use more broccoli because it’s my favorite. Already shared the recipe with friends!
This dish was so delicious my husband and I thoroughly enjoyed it!
Leftovers were equally delicious!
I highly recommend.
The only variation that I made was adding some fresh chopped shallots .
Yummy!
Great recipe. Delivered the goods the first time I tried it, rushed between morning toddler class/playtime and a late lunchtime. Thank you! I used sesame oil instead of peanut because that’s what I had. Worked fine. My little one like sprinkling the sesame seeds herself over the mixture at the table. (BTW, we had some whole wheat tortillas to finish so we had those instead of rice or noodles. Awesome combo!)
I just made this with the help of my kids and we all loved it! Definitely a new addition to our monthly meals! So happy to find a healthy and tasty dish.
Hey, I’m Ali!
My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together. more about me »
Do you think I can use coconut aminos rather than the soy sauces?
I know the fresh ginger would be best but I have done ground ginger. How much do you think would be the equivalent? I have this left over from making ginger breads at Christmas.
I had become tired of my super rich French recipes and was in the mood for something much lighter. My mind’s taste buds said that this would be just the thing and my mind was right. The flavors were all perfect together. I didn’t have nuts, so I didn’t add them. I didn’t have fresh ginger on hand, so I used the stuff in a tube. I just cook for myself, so I cut the recipe in half. It was so good I may just have it again tomorrow. I will for sure make it again. ThanksS
Couldn’t resist…made it tonight and everyone loved it! This will be in rotation, no question. Deeeeeeeeeeeeeeeeeeeelishissss! Thanks Ali.
can you use hoisin sauce in place of the oyster sauce? Thanks
Wow, this was excellent. The sauce flavors are spot-on.
Oh heck yeah! I’m literally eating this as I’m writing my review. Lol! Thank you so much. This meal is so quick & easy to put together, and it’s delicious! It’s definitely going into my regular rotation. Yum!
This was fantastic! My husband thought it was one of the best things I’ve ever made. I realized we were out of garlic just as I started to cook so just used a little garlic powder and I didn’t have dark soy sauce, but otherwise followed the recipe. Definitely a make again dish!
This was GREAT and approved by my husband who’s Chinese. We added some chili garlic oil to the sauce for a little spice. Thanks for the delicious recipe!
So good! I used hoisin sauce instead of oyster sauce because that’s what I had. Such great flavor! Next time I’ll serve it with a skinnier noodle (mine were too fat and soaked up all the sauce) and use more broccoli because it’s my favorite. Already shared the recipe with friends!
I repeatedly cook many many recipes from your site but this is the first one that isn’t a keeper for me. Found it very bland
This was excellent!!! We made it exactly per the recipe and all of the ingredient amounts were spot on.
This was very good! The only thing I added was snow peas. Delicious!
This dish was so delicious, I followed the recipe exactly as written.
I will make it again! Thanks
This was a total winner! So good!
This dish was so delicious my husband and I thoroughly enjoyed it!
Leftovers were equally delicious!
I highly recommend.
The only variation that I made was adding some fresh chopped shallots .
Yummy!
Great recipe. Delivered the goods the first time I tried it, rushed between morning toddler class/playtime and a late lunchtime. Thank you! I used sesame oil instead of peanut because that’s what I had. Worked fine. My little one like sprinkling the sesame seeds herself over the mixture at the table. (BTW, we had some whole wheat tortillas to finish so we had those instead of rice or noodles. Awesome combo!)
I just made this with the help of my kids and we all loved it! Definitely a new addition to our monthly meals! So happy to find a healthy and tasty dish.