Cashew Chicken and Broccoli Stir Fry

This is our first Recipe Redux challenge for 2016 and it was the perfect theme to for starting this year off.

 January 2016 – Theme

A New Ingredient for the New Year

Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.



I’ve had an unopened  bottle of oyster sauce in my pantry for quite some time now so I knew after reading this months challenge this was the perfect opportunity to give that lonely sauce the attention it deserves. Oyster sauce is a thick, dark brown sauce with a sweet and salty flavor. It’s the key ingredient in many Asian dishes and commonly used in stir-fries and for flavoring meat and vegetables. We’re big fans of Chinese food in our house so I decided to come up with a homemade version of one of our favorite take out dinners.


The wonderful thing about stir fried dishes is they can be completely customized based on the vegetables you already have on hand and you can change out the chicken for beef, pork or even tofu. This stir fry is much better for you than take out and I love the burst of color provided by all of the veggies used. Tender chicken and veggies are lightly coated with the sauce making for a well balanced and healthy dinner. You can enjoy it on its on or served over fluffy brown rice, which I recommend, to help soak up the yummy sauce



Cashew Chicken and Broccoli Stir Fry
Prep time
Cook time
Total time
Serves: 3-4 servings
  • 3 tablespoons canola oil
  • 1½ pounds skinless, boneless chicken breast cut into ½" cubes
  • 2 Tablespoons cornstarch
  • 2 bunches broccoli , touch stems trimmed and cut into pieces
  • 1 bunch scallions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 Tablespoon peeled fresh ginger, minced
  • ¼ cup oyster sauce
  • 1 red bell pepper, sliced
  • ¼ cup toasted cashews
  1. Bring pot of water to a boil
  2. Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Toss the chicken with the cornstarch and ½ teaspoon salt. Cook in batches until well browned on all sides but not cooked through. (5-6 minutes). Transfer chicken to a plate.
  3. Add the broccoli to the boiling water and cook until crisp and tender ( 2 minutes). Drain and rinse under cold water
  4. Reduce heat to medium. In a saucepan add the remaining 1 tablespoon oil to the skillet. Add the scallions, garlic, ginger and pepper until slightly soft (2-3 minutes). Add the broccoli and stir fry 2 more minutes.
  5. Add the oyster sauce, toasted cashews, chicken and 2 tablespoons water to the skillet. Cook, tossing frequently until the chicken is cooked through and everything is coated with the sauce.
  6. Serve over brown rice (optional)

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By | 2018-06-01T09:37:34+00:00 January 21st, 2016|Chicken|3 Comments


  1. Hannah @CleanEatingVeggieGirl January 21, 2016 at 10:50 am

    I used to LOVE cashew chicken at Chinese restaurants. How nice to see a healthier version!

  2. Rebecca @ Strength and Sunshine January 21, 2016 at 5:04 pm

    Ah yum!!!! Asian dishes…always have me in love!

  3. Healing Foods: Broccoli - Key Ingredients February 4, 2018 at 7:37 am

    […] Cashew Chicken and Broccoli Stir Fry […]

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