20 Minute Cashew Chicken and Broccoli

This 20 minute cashew chicken and broccoli is made with chicken mince, tender broccoli and cashew nuts coated in a rich and savoury sauce and served over rice. It’s the perfect quick and easy weeknight dinner that is so satisfying. Skip the takeaway and make this instead!

Course Main Course

Cuisine Asian-Style

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 449kcal

Author Sally

Equipment

Ingredients

1 tablespoon peanut oil
500 grams chicken mince
2 garlic cloves crushed
1 teaspoon fresh ginger grated
Whites of 2 spring onions finely chopped
1 medium head of broccoli cut into florets
½ cup natural cashews

Sauce:

¼ cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon cornflour/cornstarch mixed with 2 tablespoons water

To serve:

2 cups cooked white rice
Sesame seeds for garnish
Greens of 2 spring onions sliced

Instructions

Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice wine vinegar, honey, sesame oil, and cornflour slurry. Set aside.
Heat the peanut oil in a large frying pan or wok over medium-high heat.
Add the chicken mince and cook for 5-6 minutes, breaking it up with a spoon, until golden and cooked through.
Add the spring onion whites, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the broccoli florets and cook for 3-4 minutes, tossing frequently, until just tender. You can add a splash of water and cover the pan for 1 minute to help it steam if needed.
Pour the sauce over the stir fry and toss to coat. Stir through the cashews and cook for 1-2 minutes, until the sauce thickens slightly and everything is well coated.
Spoon over cooked rice to serve and garnish with sesame seeds and spring onion greens. Enjoy immediately.

Notes

Storage: Store in the fridge for up to 3 days. Reheat in the microwave until steaming hot.

Nutrition