Garlic Chicken and Broccoli Cashew Stir Fry
A quick, savory stir-fry of garlic chicken, broccoli, and cashews in a sweet-salty soy sauce.
Servings: 4 servings
Ingredients
- 1/4 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 pieces
- 3/4 cup chicken broth
- 1 teaspoon cornstarch
- 3 cups broccoli florets
- 1 cup cashews
Instructions
- In a mixing bowl, whisk together 1/4 cup soy sauce, 3 teaspoons minced garlic, 3 tablespoons brown sugar, and 1 teaspoon sesame oil to make the sauce.
- Heat a large skillet or wok over high heat. Add the 1 pound of cut chicken and pour the sauce over it.
- Cook the chicken, stirring occasionally, until no longer pink and it reaches 165°F, about 5 minutes.
- In a small bowl, mix 1/4 cup of the 3/4 cup chicken broth with 1 teaspoon cornstarch until smooth.
- Add the remaining chicken broth and 3 cups broccoli florets to the skillet with the chicken. Cover and cook until the broccoli is tender, about 3–5 minutes.
- Uncover, stir in the cornstarch mixture, and cook over medium-low heat for a few minutes until the sauce thickens.
- Stir in 1 cup cashews, toss to combine, and remove from heat. Serve over rice if desired.
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula or tongs
- Small Bowl
Notes
- Use chicken thighs for more flavor and juiciness.
- Pre-cut broccoli florets save prep time.
- Adjust brown sugar to taste for a sweeter or less sweet sauce.
- Toast cashews briefly for extra crunch if desired.