This Chicken Cashew and Broccoli Stir-Fry is a simple, flavourful dish perfect for a quick and nourishing family-friendly meal. Tender chicken, crisp broccoli, and crunchy cashews are tossed in a rich and savoury homemade sauce that’s naturally gluten-free.
This gluten-free chicken stir-fry is packed with protein, healthy fats, and fresh vegetables, making it a well-balanced option for busy weeknights.
The Asian-style sweet and savoury sauce gives this meal a delicious flavour full of umami. While chicken and broccoli make a great combination, this easy stir-fry is super versatile; mix and match as many veggies as you like. Serve it over brown or white rice, noodles, quinoa, or cauliflower rice for a satisfying dinner in under 30 minutes.
What you’ll love about this recipe:
Key Ingredients
Tips & Tricks
- Prep everything before you start cooking: Stir-fries cook fast, so have your ingredients chopped, measured, and ready to go before you heat the pan. This keeps everything from overcooking or burning while you scramble to chop broccoli.
- Use high heat and don’t overcrowd the pan: To get that classic stir-fry sear, use a large skillet or wok and cook in batches if needed. Crowding the pan causes steaming instead of browning, and you’ll lose that nice texture.
- Gluten-Free: This stir-fry will be gluten-free if you use tamari instead of soy-sauce and look for a gluten-free oyster sauce. These are available at most supermarkets.
- Low-Carb: Caulilower rice or konjac noodles can be used for a low carb stir-fry.
Storage Tips
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavours often get even better after a day, but the cashews may lose some of their crunch—if that bothers you, keep them separate and add just before serving.
- Freezer: This stir-fry freezes fairly well, but the broccoli may soften a bit upon reheating. Store in a freezer-safe container for up to 3 months. Let it cool completely before freezing.
- Reheating: Reheat on the stovetop over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in short intervals, stirring between to ensure even heating.
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Chicken Cashew and Broccoli Stir-Fry Recipe
Ingredients
Stir-Fry Ingredients
- 1 Tbs coconut oil
- 1 onion diced
- 1 Tbs ginger grated
- 2 tsp garlic minced
- 2 chicken breasts (approx 500g/1.1 lbs) boneless and skinless
- dash salt to season
- 2 cups broccoli florets chopped
- 1 head bok choy base removed and chopped
- 1 red capsicum core removed and diced
- 1 cup cashews unroasted and unsalted
- 2 Tbs sesame seeds
- 1 spring onion green part, finely chopped
- 2 cups rice white or brown
Sauce Ingredients
- 1/2 cup chicken stock
- 2 Tbs oyster sauce Check for gluten-free if needed
- 2 Tbs Tamari
- 1 Tbs honey
- 1 Tbs cornstarch
Instructions
Prep the sauce.
- Whisk all of the sauce ingredients together in a small bowl or jug until combined. Set aside.
Rice
- Cook the rice as per your preferred method on the packet. Cook time will vary depending on if you use white or brown rice.
Sauté.
- Heat 1 tablespoon oil in a large sauté pan or wok over medium heat. Add the diced onion, garlic and ginger and saute for 1-2 min until softened.
Chicken
- Season the chicken with a sprinkle of salt and pat. Then dice the chicken into bite sized pieces. Bring the pan or wok to a high heat. Add the chicken to the pan, turning occasionally, for around 3 to 5 minutes or until seared on the outside.
Veggies and Cashews
- Add the veggies to the pan and cook for 2 -3 minutes stirring continuously. Add the cashew nuts and sesame seeds cook for 1-2 minutes.
Sauce
- Add the sauce to the pan and toss for 1 minute, or until the sauce has thickened and evenly coated the chicken, cashews and veggies.
Serve
- Serve with white or brown rice, noodles or cauliflower rice. Top with chopped spring onion.
Video
Notes
- The recipe nutrition calculation and cook time is based upon using white rice.
- Prep everything before you start cooking: Stir-fries cook fast, so have your ingredients chopped, measured, and ready to go before you heat the pan. This keeps everything from overcooking or burning while you scramble to chop broccoli.
- Use high heat and don’t overcrowd the pan: To get that classic stir-fry sear, use a large skillet or wok and cook in batches if needed. Crowding the pan causes steaming instead of browning, and you’ll lose that nice texture.
- Gluten-Free: This stir-fry will be gluten-free if you use tamari instead of soy-sauce and look for a gluten-free oyster sauce. These are available at most supermarkets.
- Low-Carb: Caulilower rice or konjac noodles can be used for a low carb stir-fry.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
