Cashew Chicken and Broccoli is a healthy chicken breast recipe for bodybuilders and gym goers. This Healthy Chicken Breast recipe is simply a stir fry recipe with a low carb and flavorful sauce which gets ready in just 20 min.
This healthier Cashew Chicken recipe with a sweet and spicy sauce is going to become your new favorite easy dinner recipe for the family.
It tastes just amazing with crispy Chicken and Cashews alongside of veggies packed with flavors.
This fun Chicken dinner recipe is going to be a perfect dinner for any weeknight.
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Chicken with Cashew Nuts and Veggies
Looking for a healthy chicken breast dinner recipe which is low carb? This delicious Cashew Chicken & Broccoli will help you meet your Macro goals.
The best part is that this is such a simple and easy stir fry recipe. I love to serve this with a bit of cooked rice. You can replace rice with any form of carbs you prefer like Sauteed Cauliflower Rice or Cooked Quinoa or Cooked Brown Rice.
This recipe is actually a healthier take on Cashew Chicken. I added Broccoli and other veggies to this as it adds a nice crunch and bite to the Cashew Chicken.
Also adding veggies adjusts the sodium levels of soy sauce which I have used in making this Cashew Chicken and Broccoli recipe.
Ingredients needed to make Lighter Cashew Chicken
- 1 lbs Chicken breast 500gm (boneless)
- Salt & Pepper to season the chicken
- 1 cup Cashew Nut
- 1 tablespoon Olive Oil to cook the chicken
for the Cashew Chicken Sauce
- 1 tablespoon Sriracha
- 1 tablespoon Soy Sauce
- 1 tablespoon Maple Syrup zero sugar
- 5 cloves Garlic minced
- ½ inch Ginger finely chopped
- ¼ cup Water
Veggies
- 1 large Broccoli cut into florets
- ½ small carrot cut into small dices
- 1 medium sized Onion chopped into dices
Garnish
- ½ teaspoon Sesame Seeds
- ½ teaspoon Red Pepper Flakes
See recipe card for quantities. Also watch the video for a quick visual.
How to make Chicken with Cashew Nuts and Broccoli
This Cashew Chicken and Broccoli recipe is just a healthy way to make the classic Chinese Cashew Chicken recipe. Its just super easy to make and you are going to want to make this on a repeat everyday.
Roast Cashews in a skillet and set aside. Steam the Broccoli florets until tender and set aside.
Make the sauce by combining all the ingredients in a mixing jar. Whisk and set aside.
Cook Chicken in a skillet. Add the veggies and toss to combine.
Pour the sauce over it along with a bit of water. Cover and cook for a while. Garnish and serve with sesame seeds on top.
If you do not have Sriracha you can use buffalo sauce and honey as well to make the sweet and spicy sauce for Cashew Chicken.
Variations
There are so many exciting variations you can do to make this Cashew Chicken recipe your own.
- Spicy - love it a bit spicy, replace Sriracha with hot sauce and also add some smoked paprika.
- Sweet - Making this for the kids, add some honey to balance the flavors or hot sauce.
Storage
Store leftover Cashew Chicken in an airtight container or ziplock bag. You can freeze this for upto three months. Thaw overnight in the refrigerator and reheat in the oven before serving.
You can even refrigerate leftover Cashew Chicken in an airtight container in the refrigerator for upto a week.
Related
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Pairing
These are my favorite dishes to serve with this Cashew Chicken and Broccoli
Cashew Chicken and Broccoli
INGREDIENTS
- 1 lbs Chicken breast 500gm (boneless)
- Salt & Pepper to season the chicken
- 1 cup Cashew Nut
- 1 tablespoon Olive Oil to cook the chicken
for the sauce
- 1 tablespoon Sriracha
- 1 tablespoon Soy Sauce
- 1 tablespoon Maple Syrup zero sugar
- 5 cloves Garlic minced
- ½ inch Ginger finely chopped
- ¼ cup Water
Veggies
- 1 large Broccoli cut into florets
- ½ small carrot cut into small dices
- 1 medium sized Onion chopped into dices
Garnish
- ½ teaspoon Sesame Seeds
- ½ teaspoon Red Pepper Flakes
INSTRUCTIONS
- Prep the sauce: Whisk all the ingredients to make the sauce in a jar. set aside.
- Season chicken: Chop the Chicken breasts into 1 inch cubes. Season them with salt and pepper.
- Toast Cashew: Heat Olive Oil in a skillet. As the oil shimmers, Add the Cashew Nuts to the oil and saute until they turn golden brown. Remove from heat once done and keep it aside.
- Cook Chicken: Now add the chicken in the same pan, and cook over medium low heat for 3-4 min until they are no longer pink.
- Add the veggies: Add the chopped Broccoli, Carrots, and Onions in the same pan. Toss to combine everything. Pour the sauce you have made earlier and toss to combine everything. Pour some water (1/4 cup) so that the chicken gets cooked perfectly. Cover cook over low heat for 10 min.
- Once cooked, serve. Garnish with toasted Cashew Nuts, Sesame Seeds and Red Pepper Flakes. Serve hot with a bowl of rice. Enjoy!
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