Garlic Chicken and Broccoli Cashew Stir Fry

This Garlic Chicken and Broccoli Cashew Stir Fry is one of those weeknight dinners that feels special without demanding your entire evening. Tender pieces of chicken, crisp-tender broccoli, and toasty cashews come together in a glossy, garlicky sauce that’s balanced with brown sugar and a hint of sesame. It hits savory, a little sweet, and totally satisfying—great over steamed rice or noodles. The method is straightforward, with quick stovetop cooking and a simple sauce you can whisk while the pan heats.

Why you’ll love it

• Ready in about 30 minutes from start to finish.
• Big, bold garlic flavor that doesn’t overpower the vegetables.
• Crunchy cashews add texture and a nutty finish.
• Flexible: use breast or thigh meat cut into bite-sized pieces.

Ingredients

Use the ingredient list below exactly as written for best results. Quantities are provided so you can scale up or down as needed.

• ¼ cup soy sauce
• 3 teaspoons minced garlic
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1 pound boneless skinless chicken breast or thigh, cut into bite-sized
• ¾ cup chicken broth
• 1 teaspoon cornstarch
• 3 cups broccoli florets
• 1 cup cashews

Prep and tips before you start

• Cut the chicken into evenly sized, bite-sized pieces so everything cooks uniformly.
• Measure the sauce ingredients into one bowl and whisk them together so they’re ready to pour when the pan is hot.
• Have the broccoli washed and florets separated into small, bite-sized pieces for quick cooking.
• Use a large skillet or wok so the ingredients have room to sear rather than steam.

Step-by-step Instructions

Follow these rewritten, clear steps that keep the same order as the original recipe but clarify timing and technique.

1. Make the sauce: In a small bowl, whisk together ¼ cup soy sauce, 3 teaspoons minced garlic, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ¾ cup chicken broth, and 1 teaspoon cornstarch until the cornstarch is fully dissolved and the sugar is mostly incorporated. Set the sauce aside.
2. Prepare the chicken: Pat 1 pound boneless skinless chicken breast or thigh dry with paper towels, then cut into bite-sized pieces. Season lightly with a pinch of salt and pepper if desired.
3. Toast the cashews: Heat a large skillet or wok over medium heat. Add 1 cup cashews and toast, stirring frequently, until they are golden and fragrant, about 3 to 4 minutes. Transfer the cashews to a small bowl and set aside to prevent burning.
4. Sear the chicken: Increase the heat to medium-high and add a tablespoon of neutral oil to the same skillet. When the oil shimmers, add the chicken pieces in a single layer. Cook undisturbed for 2 minutes to develop color, then stir and continue cooking until browned and cooked through, about 4 to 5 more minutes total depending on piece size. Remove the chicken to a plate and keep warm.
5. Cook the broccoli: In the same skillet, add a splash more oil if needed and add 3 cups broccoli florets. Stir-fry the broccoli for 3 to 4 minutes until it is bright green and just tender but still crisp. If you prefer softer broccoli, add 1 to 2 tablespoons of water, cover the pan for 1 minute, then uncover and continue.
6. Combine chicken and sauce: Return the cooked chicken to the skillet with the broccoli. Give the prepared sauce a quick stir and pour it evenly over the chicken and broccoli. Reduce the heat to medium.
7. Thicken the sauce: Stir the contents of the skillet continuously for 1 to 2 minutes as the sauce comes to a simmer and thickens. The cornstarch will cause the sauce to become glossy and coat the chicken and broccoli—this should take less than 2 minutes.
8. Add the cashews: Once the sauce is thick and everything is heated through, stir in the toasted cashews. Cook for an additional 30 seconds to 1 minute just to warm the nuts and distribute them throughout the stir fry.
9. Plate and serve: Remove the skillet from the heat. Serve the Garlic Chicken and Broccoli Cashew Stir Fry immediately over steamed rice or noodles so the sauce stays saucy and glossy. Garnish with sliced green onions or a light drizzle of extra sesame oil if desired.

Serving suggestions

This dish pairs beautifully with plain steamed rice, jasmine rice, or brown rice. For a lighter option, serve over cooked quinoa or cauliflower rice. You can also toss it with cooked rice noodles for a heartier, noodle-forward meal.

Make-ahead and storage

• To make ahead: Cook the entire dish through step 8, cool to room temperature, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
• Freeze: While you can freeze the cooked stir fry, the texture of the broccoli will soften considerably. If freezing, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring frequently. Add a tablespoon of chicken broth or water if the sauce has thickened too much.

Substitutions and variations

• If you prefer a less sweet profile, reduce the brown sugar to 2 tablespoons.
• Swap broccoli for a mix of broccoli and snow peas, snap peas, or bell peppers for more color and varied texture.
• For extra heat, add a pinch of red pepper flakes to the sauce or finish with a drizzle of chili oil.
• If you want more sauce, increase the chicken broth by ¼ cup and adjust cornstarch to 1½ teaspoons.

Notes on ingredients and technique

• Use boneless skinless chicken breast or thigh as listed—both work well; thighs are a touch more forgiving and stay juicier if the pan gets hot quickly.
• Minced garlic is one of the stars here; use fresh minced cloves for the brightest flavor rather than jarred garlic when possible.
• Sesame oil is added in a small amount for its nutty aroma; a little goes a long way.
• Cornstarch is the thickening agent—make sure it’s dissolved into the chicken broth before adding to avoid lumps.

Troubleshooting

• Too thin sauce: Let it simmer a bit longer, or mix an additional ½ teaspoon cornstarch with 1 tablespoon cold water and stir in to thicken quickly.
• Burning garlic flavor: Because the garlic is in the sauce rather than sautéed at high heat, it should stay mellow. If you do brown garlic in the pan, remove it quickly to avoid bitterness.
• Soggy broccoli: Keep the broccoli florets larger and cook on higher heat to maintain crispness; a quick steam under a lid for 30–60 seconds can speed tenderness without making them soft.

Why this version works

The balance of savory soy, nutty sesame, bright garlic, and caramelized brown sugar creates a sauce that clings to each bite. Toasted cashews add crunch and richness, and quick cooking keeps the chicken tender while preserving vegetable texture. Everything comes together in a single skillet for minimal cleanup and maximum flavor.

Final thoughts

This Garlic Chicken and Broccoli Cashew Stir Fry is the kind of dinner that feels like a treat even on a busy night. It’s fast, flavorful, and endlessly adaptable—switch up the vegetables, add more heat, or double the sauce for those who love extra sauciness. Follow the step-by-step instructions above to get consistent results every time, and enjoy a simple, home-cooked meal that’s sure to become a repeat favorite.