Broccoli Cashew Chicken Stirfry

So today I’m bringing you a nice light dish featuring the dynamic superfood duo of cashews and broccoli, accompanied by their yummy friend, chicken. The sauce is subtle but flavorful and cashews add a nice touch of sweetness to the overall taste.

Broccoli Cashew Chicken Stirfry

1 lb boneless skinless chicken breasts, cut into chunks
1/2 small white onion, large sliced
1 small head of broccoli, cut into florets
½ cup cashews, toasted
1 tbsp peanut oil
1 tsp chili oil
1 rounded tbsp brown sugar
2 tbsp light soy sauce
1 tsbp rice vinegar

Toss the cashews in a small skillet over medium-high heat. Stirring constantly, toast until you can smell the nuts as they cook, should only take about 1-2 minutes. Remove from heat and set aside.

In a small bowl, mix the brown sugar, soy sauce, and rice vinegar. Whisk together until the brown sugar is dissolved. Set aside.

rounded tablespoon

Cut the chicken, onion and broccoli into the desired bite-size pieces.

Heat the oils in a large skillet then add chicken. Cook, stirring often, until the outside of the chicken is cooked then toss in the onions. Stir and cook until onions start to “transluce,” about 2-3 minutes.

Add in broccoli and continue to stir.

Cook together for 1-2 minutes then pour brown sugar mix in. Stir until well-coated then add in the cashews. Continue to stir and cook for another minute or two.

Serve immediately.  Makes 3-4 servings (depending on how hungry you are).

NOTES

You can serve BCC over white rice or brown rice or if you’re like me and occasionally try to cut back on your carbs, chop up some white cabbage and serve it over that. It works just as well by itself too.

If you don’t have chili oil, just increase the amount of peanut oil and throw a couple of crushed red pepper flakes in.

If you don’t have rice wine vinegar, you can substitute any light flavored vinegar like apple cider or white wine vinegar.  A white balsamic might work really well too.

To make this a vegetarian dish, substitute the chicken with thinly sliced carrots, button mushrooms, and/or zucchini.

You can also add bok choy or bean sprouts to the dish.