Saucy Cashew Chicken and Broccoli

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Saucy Cashew Chicken and Broccoli

Course Dinner


  • 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


  • 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!

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