Description
This Cashew Chicken with Mushrooms, Broccoli & Citrus Ginger Sauce is a quick and healthy stir-fry that brings together tender chicken, earthy mushrooms, crisp broccoli, and crunchy cashews, all coated in a bright and savory sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 8 oz cremini mushrooms, sliced
- 2 cups broccoli florets
- 1/2 cup cashews
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- For the Citrus Ginger Sauce:
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- In a bowl, combine chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss to coat and set aside.
- In a small bowl, whisk together orange juice, 2 tablespoons soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Set sauce aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Add chicken in a single layer and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
- Add remaining 1 tablespoon oil to the skillet. Add mushrooms and broccoli and stir-fry for 3-4 minutes until tender-crisp.
- Add garlic and ginger, cook for 30 seconds until fragrant.
- Return chicken to the skillet. Add cashews and pour the citrus ginger sauce over everything. Stir well and cook for 1-2 minutes until sauce thickens and coats the ingredients.
- Serve immediately over steamed rice or noodles.
Notes
For a gluten-free version, use tamari instead of soy sauce. Toast the cashews in a dry pan before adding for extra crunch.
Nutrition
- Calories: 385
- Sugar: 9g
- Fat: 19g
- Carbohydrates: 18g
- Protein: 33g