I love all kinds of nuts, but especially cashews! This recipe pairs the nutty cashew taste with broccoli and chicken. The thick sauce is great for pouring over rice and has a sweet and salty taste to it.
First gather your ingredients.
You can use two or three chicken breasts depending on how much chicken you want. Cut up the chicken into 1 inch cubes and cook in olive oil in a Wok or large skillet.
While the chicken is cooking, chop up your broccoli and onion. You can buy cashew pieces or, if you’re like me, buy whole cashews and break them into pieces by putting the cashew into a bag and hitting them a few times with a rolling pin. If you use a food processor or blender, the pieces will be too small.
Then add the broccoli, onion, cashews, garlic, brown sugar, soy sauce and chicken broth to your Wok. Cover and cook 8-10 minutes, until the broccoli is tender.
Mix the cornstarch and water in a small dish. Pour into the Wok and stir. The sauce will immediately thicken so take it off the heat and keep stirring.
And that’s it! Don’t forget to make some rice to go with it! Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 2 Boneless, skinless, chicken breasts Cut into 1 inch cubes
- 1 Tbsp olive oil
- 2 heads Fresh Broccoli
- 1 half Onion
- 1 cup Cashew pieces
- 2 Tbsp Minced garlic
- 1/4 cup Brown sugar
- 1/4 cup Soy sauce
- 1 1/2 cup Chicken broth
- 2 Tbsp Cornstarch
- 1/4 cup Water
Ingredients
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|
- In a large skillet or Wok, cook chicken pieces in olive oil until no longer pink in the center
- Chop broccoli and onion
- Add broccoli, onion, cashews, garlic, brown sugar, soy sauce, and chicken broth to Wok
- Cover and cook for 8-10 minutes, until broccoli is tender
- Mix cornstarch and water in a cup together. Pour into Wok and stir, it should thicken immediately. Take off heat.
Serve with rice. Enjoy!
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