One Pan Broccoli Cashew Chicken Recipes

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

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.