Chicken and Broccoli Stir Fry with Cashews

• 1 pound boneless, skinless chicken breasts, sliced
• 4 cups broccoli florets
• 1/2 cup raw cashews
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup chicken broth
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add chicken slices and cook until browned and cooked through, about 5 minutes. Remove and set aside.
3. 3 In the same skillet, add sesame oil, then garlic and ginger, and stir-fry for 30 seconds until fragrant.
4. 4 Add broccoli and cashews, stir-frying for 5 minutes until broccoli is bright green and tender-crisp.
5. 5 Return chicken to skillet with soy sauce, oyster sauce, and chicken broth. Stir to combine and heat through.
6. 6 Mix in hoisin sauce and the cornstarch slurry. Cook until sauce thickens.
7. 7 Serve immediately.

Equipment

• Large skillet or wok
• Cutting board
• Chef's knife

Variations

• For a spicy kick, add sliced chili peppers or a dash of sriracha.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• If oyster sauce isn't available, use an extra tablespoon of soy sauce with a touch of sugar.
• Substitute cashews with peanuts if preferred.

Pairings

• Steamed jasmine rice
• Egg rolls
• Asian pear salad

Nutrition

Tips

• For extra flavor, marinate the chicken in soy sauce and sesame oil for 15 minutes before cooking.
• If you prefer a saucier dish, add a splash more chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve over steamed jasmine rice or with egg rolls on the side.
• Pair with a refreshing Asian pear salad.

FAQ