Saucy Cashew Chicken and Broccoli
- Category: Dinner
Ingredients
Scale
- 1/2 cup of chicken broth
- 1/4 cup of hoisin sauce (I used a gluten-free version from @sanjtamari)
- 1/4 cup of reduced-sodium soy sauce
- 2 tablespoons of honey or maple syrup
- 1/2 teaspoon of black pepper
- 2 tablespoons of arrowroot (tapioca flour, or cornstarch)
And here are the stir-fry ingredients:
- 2 tablespoons of olive oil or avocado oil (divided)
- 1 pound of ground chicken (you can also use beef or turkey)
- 4 cups of broccoli florets (chopped into small pieces)
- 3 scallions (finely sliced (both green and white parts))
- 1 cup of unsalted cashews (roughly chopped)
- 4 cloves of garlic (mashed)
- 2 tablespoons of fresh ginger (grated or diced)
- Garnish with sesame seeds and additional sliced green onions
Instructions
- Let’s get cooking! Start by whisking together all the sauce ingredients until smooth. Set it aside for later.
- Then, heat up 1 tablespoon of oil in a large skillet over medium heat. Cook the ground chicken until it’s no longer pink.
- Once cooked, remove the chicken from the pan and add the remaining tablespoon of oil along with the broccoli and scallions.
- Cook for 2-3 minutes, then add in the cashews, garlic, and ginger. Stir for another 2 minutes before returning the cooked chicken to the pan.
- Pour the sauce over everything and make sure everything is coated well. Let it cook for a few more minutes until the sauce thickens and the broccoli reaches your desired tenderness.
- Once done, remove from heat and serve it up, either on its own or over rice. Enjoy every delicious bite!
