Cashew Chicken Broccoli Stir Fry Recipes

CASHEW CHICKEN & BROCCOLI STIR-FRY

Steps:

• Combine chicken broth, peanut butter, soy sauce, honey and ground red pepper in a small bowl; whisk and set aside (it's ok if it's not smooth).
• Heat 2 teaspoons of the oil in a stir-fry pan or large skillet over high heat. Add chicken, 1 teaspoon of the gingerroot and 1 minced garlic clove. Cook and stir 6-7 minutes or until the chicken is no longer pink. Remove from the skillet; keep warm (I just put it on a plate).
• Reduce heat to medium-high. Heat remaining 2 teaspoons oil in the same skillet. Add broccoli, celery (if using) and remaining gingerroot and garlic. Cook and stir 2 minutes or until vegetables are crisp-tender. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.
• Meanwhile, bring 4 cups water to a boil in a small pot (2-quarts is great). Break noodles and add to boiling water (discard seasoning packets). Cook 3 minutes, stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with cashews or peanuts. Serve immediately.

BROCCOLI CASHEW CHICKEN STIR FRY {EASY RECIPE!}

Steps:

• In a large zip-lock bag, add flour, salt and pepper.
• Add chicken pieces and shake to coat.
• In a large skillet, add both oils and cook chicken 4-5 minutes over medium-high heat. Stir constantly so all sides of the chicken cook evenly. Chicken should be 80% cooked through.
• Add broccoli, peppers, and garlic. Cook 3-4 minutes until vegetables are crisp and chicken is cooked through.
• In a measuring cup, add soy sauce, honey, rice wine vinegar, and ginger. Whisk to combine.
• Add cashews to the skillet. Stir.
• Add sauce to the pan and stir to combine. Simmer on low heat for 1-2 minutes.
• Serve with cooked rice and garnish with chopped green onions.
• Store in an airtight container for up to 3 days.

CASHEW CHICKEN AND BROCCOLI STIR FRY

Steps:

• Season chicken with salt and pepper. In bowl, whisk together chicken broth and cornstarch until smooth; stir in soy sauce, vinegar, honey, sesame oil, garlic and ginger. Set aside.
• Heat canola oil in wok or large skillet over high heat; cook chicken, stirring often, for 2 to 3 minutes or until starting to brown. Transfer to plate.
• Stir in broccoli; cook, stirring, for 2 to 3 minutes or until broccoli is slightly softened. Return chicken to pan. Stir in stir-fry sauce; bring to boil. Cook for 1 to 2 minutes or until sauce is thickened, chicken is cooked through and broccoli is tender-crisp.
• Stir in cashews and green onions. Serve stir-fry with rice.

GARLIC CHICKEN AND BROCCOLI CASHEW STIR FRY

Steps:

• In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil. In a medium sized skillet over medium high heat add the chicken and pour the sauce on top. Cook for about 3 minutes or until chicken is no longer pink.
• Reserve 1/4 cup of chicken broth and cornstarch in a small bowl until cornstarch has dissolved. Add 1/2 cup chicken broth to the skillet with broccoli and cashews. Cover and cook for until broccoli is tender, about 3-5 minutes.
• Add in the reserved broth and cornstarch mixture and continue to let simmer until the sauce has thickened. Serve with chopped green onions and serve over rice if desired.

SPICY CASHEW CHICKEN STIR FRY

Steps:

• Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
• Add the garlic & ginger and cook for 30 seconds.
• Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
• Transfer to a plate.
• Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
• Return the chicken to the skillet and add the green onion.
• Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
• Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
• Stir in cashews and serve.

CASHEW CHICKEN AND BROCCOLI

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
• In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
• In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
• Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
• Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY

Steps:

• In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
• In a medium bowl, season the chicken with salt, pepper, and cornstarch.
• Heat a 9.5" fry pan over medium-high heat and add sesame oil.
• Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
• Remove chicken and set aside in a separate bowl.
• Add the broccoli and bell peppers, and cook for 2-3 minutes.
• Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
• Remove from heat and serve over brown rice.
• Enjoy!

CASHEW CHICKEN STIR-FRY

Steps:

• In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

BROCCOLI, CHICKEN & CASHEW NUT STIR FRY

Steps:

• In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
• Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
• Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
• Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.

BROCCOLI AND CHICKEN STIR-FRY

Steps:

• Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
• Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

CASHEW CHICKEN

Steps:

• In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

CHICKEN AND CASHEW STIR-FRY

Steps:

• Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
• Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

BROCCOLI CASHEW STIR-FRY

Steps:

• In a small bowl, mix together all ingredients for the sauce. Set aside.
• Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
• In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
• Add the snow peas and bok choy and sauté for 2 minutes.
• Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
• Serve immediately with brown rice.