Cashew Chicken & Broccoli Stir-Fry Bake
Description
This savory Cashew Chicken & Broccoli Stir-Fry Bake is packed with tender chicken pieces, crisp broccoli, sweet red peppers, purple onions, and crunchy cashews coated in a rich glossy garlic-soy sauce. It’s a quick, colorful, and satisfying meal perfect for busy weeknights.
Ingredients
- 2 chicken breasts, cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 cup cashews
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 1 tbsp sesame oil
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, honey, hoisin sauce, chicken broth, cornstarch, garlic, and ginger.
- Place chicken, broccoli, bell pepper, and onion into a baking dish.
- Pour sauce over everything and toss well to coat.
- Drizzle with sesame oil and olive oil.
- Bake for 25–30 minutes, stirring halfway through.
- Add cashews during the last 5 minutes of baking.
- Serve hot with rice or noodles.
Q/A
Q: Can I use another vegetable?
A: Yes, carrots, snap peas, mushrooms, or zucchini work great.
Q: Can I make it spicy?
A: Add red chili flakes or sriracha to the sauce for heat.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I use chicken thighs?
A: Absolutely, chicken thighs stay extra juicy and flavorful.
Q: What can I serve with it?
A: Steamed jasmine rice, fried rice, or noodles pair perfectly.