This Cashew Chicken with Broccoli is a quick and satisfying stir-fry that delivers the perfect balance of sweet, savory, and slightly spicy flavors. Tender chicken, crisp broccoli, and crunchy cashews are tossed in a rich maple-ginger sauce and finished with black sesame seeds and fresh cilantro. It comes together in about 35 minutes and makes an easy, healthier alternative to takeout that the whole family will love.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Ingredients
For the Chicken
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup tapioca flour (or arrowroot flour or cornstarch)
• 4 tablespoons avocado oil or olive oil, divided
For the Stir-Fry
• 1 head broccoli, cut into small florets (about 1 1/2 to 2 cups)
• 1 small onion, diced
• 3/4 cup raw cashews
• 3 tablespoons black sesame seeds
• 1/4 cup fresh cilantro, chopped
For the Sauce
• 1/2 cup coconut aminos (or low-sodium tamari or soy sauce)
• 1/4 cup chicken broth
• 1/4 cup maple syrup
• 2 garlic cloves, minced
• 2 teaspoons fresh grated ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
Instructions
1. Coat the Chicken
Place the chicken pieces in a medium bowl. Sprinkle with the tapioca flour and toss until evenly coated.
2. Cook the Chicken
Heat 2 tablespoons of oil in a large skillet over medium heat.
Add the chicken and cook for 5 to 8 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be fully cooked yet.
Transfer the chicken to a plate and set aside.
3. Cook the Vegetables
Add the remaining 2 tablespoons of oil to the skillet.
Once hot, add the broccoli and onion. Sauté for 3 to 4 minutes until the onion softens and the broccoli turns bright green.
4. Make the Sauce
In a small bowl, whisk together:
• Coconut aminos
• Chicken broth
• Maple syrup
• Garlic
• Ginger
• Red pepper flakes
• Salt
• Black pepper
For a smoother sauce, blend the ingredients instead.
5. Combine Everything
Return the chicken to the skillet.
Pour the sauce over the chicken and vegetables. Stir to coat evenly.
Cook for 4 to 5 more minutes, until the chicken is cooked through and the broccoli is tender.
6. Finish and Serve
Stir in the cashews or sprinkle them on top along with the black sesame seeds and cilantro.
Serve on its own or over steamed rice.
Serving Suggestions
• Jasmine Rice
• Brown Rice
• Cauliflower Rice
Optional Variations
• Swap broccoli for snap peas, bell peppers, or zucchini.
• Use Cauliflower Rice for a lower-carb option.
• Add a squeeze of lime juice before serving for extra brightness.