Cashew Chicken and Broccoli Stir Fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Broccoli

  Flower clusters, raw

  4 cup flowerets or 284g

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

• Canola oil

  2 tbsp or 28g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 small or 5g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Combine soy sauce, sriracha, minced garlic, ginger, and black pepper in a small bowl and stir to mix well. Set aside.
2. Heat canola oil in a wok or pan over medium-high heat until hot. Add bite-sized chicken pieces and broccoli flowerets, cooking until the chicken is cooked through and broccoli is tender, about 5 to 10 minutes, stirring frequently.
3. Reduce heat to medium-low. Pour the sauce over the chicken and broccoli, stirring until well-coated. Add cashews and cook for a few more minutes to thicken the sauce, stirring occasionally.
4. Turn off the heat. Top with sesame seeds, thinly sliced scallions, and drizzle with sesame oil. Serve immediately.

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