Cashew Chicken with Broccoli

Chicken, broccoli and red bell peppers in a quick and easy stir fry, topped with cashews and fresh basil!

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 245kcal

Combine the chicken, 1 tablespoon of soy sauce, garlic, ginger and crushed red pepper flakes in a bowl and stir to combine. Let sit, while you chop the broccoli and red bell pepper.
Add 1 ½ teaspoons of the canola oil and sesame oil to a wok. Heat over medium high heat (or high heat depending on the power of your stove.) When the oil is hot, add the chicken and stir fry for about 6 minutes, until chicken is beginning to brown.
Remove the chicken to a plate or bowl and add 1 ½ teaspoons of canola oil into the wok. Add the broccoli and bell pepper and stir fry for about 3 minutes until crisp tender.
In a small bowl, combine the remaining 1 tablespoon of soy sauce, chicken broth and cornstarch and stir to dissolve. Add the chicken back to the wok along with the broth mixture. Bring to a boil and cook for about 2 minutes, or until thickened.
Add ½ cup of the basil to the wok and stir until it softens and wilts.
Remove pan from the heat and stir in the lime juice.
Serve over rice, topped with the rest of the basil and the cashews.

Keeping ginger in the freezer makes it so easy to use. Just grab a microplane zester and grate it.

Oil - can use any high heat oil - canola, avocado, peanut.