Chicken Stir Fry with Cashews and Broccoli | Wok Recipes

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive than breasts.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, and canola oil is usually cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener, while all-purpose flour is often less expensive.

Cut the head of broccoli across into pieces.

Slice garlic finely.

Cut boneless skinless chicken breast into 1-inch cubes by first cutting into strips and then cutting across.

Turn on the stove and heat a wok or large skillet.

Mix chicken with salt and five-spice powder.

Add oil to the heated pan and mix it around.

Add the chicken to the pan and cook until mostly cooked through.

Add broccoli and cashews to the pan.

Optionally, cover with a lid to steam or continue to sauté while mixing.

Cook until the broccoli is bright green and has a nice crunch, avoiding mushiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens