This healthy broccoli cashew chicken stir fry recipe is a simple dinner you can have ready for you and your family in less than 25 minutes!
Time, money or health?
Someone was taking a poll on Facebook the other day, asking which one you’d like to have more of.
I thought it was interesting so I answered ‘time.’ And actually, a LOT of other people were answering time as well. Personally, my health is pretty great (I am blessed for that!) and even though we could always ‘need’ more money…it’s really not that important when it comes down to it. I’d love to have more hours in the day, more time spent with my family, more time doing the things I love…yadda yadda.
In the end the question ended up being someone asking me to view a video, probably to join them on a team of some sort. You know how those things go. Regardless, I thought it was an interesting question!
And actually, I can relate all three things to this broccoli cashew chicken stir fry! Because I’m sneaky like that. You’ll save TIME in the kitchen compared to some other recipes, because this one only takes 25 minutes. You’ll save MONEY if you don’t order Chinese because, DUH, home cooked meals are always cheaper. And you’ll have better HEALTH because it’s made with fresh ingredients. I suppose that can be applied to quite a few recipes here on Slim Sanity, since these things are pretty much the goal around here.
I tried this recipe several times before I got one I loved. I also tried it in the crockpot, which ended up being a major fail, unlike the last crockpot Asian dish I created. Turns out, I don’t much care for broccoli that’s cooked in a crockpot unless it’s in soup. At least not when you cook it for four hours…not appetizing! But let’s not talk about things that are not appetizing. And let’s also not talk in double negatives ’cause it’s confusing.
When I was preggo, Thai/Chinese food were my go-to delivery options. We probably ordered it at least once a week, and that’s being generous. It was the only way I could get myself to eat any kind of vegetable, and I even probably picked around the broccoli the first few times. Now that I am pretty much back to my normal self (minus a normal sleep schedule) I am all about cooking Asian inspired dishes instead of ordering them out! Because of that whole time, money and health thing.
Go save yourself some time and make this for dinner tonight!
- For chicken
- 1⅓ pounds chicken
- 1 teaspoon minced garlic
- 1 tablespoon coconut oil
- 1 tablespoon corn starch + 1 tablespoon water
- 4 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons cashew butter*
- 1 tablespoon coconut oil
- 2 teaspoons rice vinegar
- 1 pound broccoli
- 1 5 oz can of water chestnuts
- ½ cups cashews
- Prepare chicken by cutting it into thin 1 inch pieces, while trimming off any excess fat.
- Prepare broccoli by cutting stalks into florets. Drain water chestnuts from the can.
- Place a pan over medium heat. Add coconut oil and garlic. When oil is melted, add chicken. Cook about 5-6 minutes until pieces are cooked through. In a separate small bowl, mix together the corn starch and water and set aside.
- While chicken is cooking, blend together all the sauce ingredients.
- Add the sauce to the pan. Then add the cornstarch mixture. Stir everything in the pan together to thicken up the sauce.
- Once sauce is mixed together, stir in the broccoli, cashews and water chestnuts. Cook additional 5 minutes, until broccoli is heated through.
- Serve with cooked rice or quinoa.**
**Cooking quinoa is not part of this recipe, but it is easy to do in 15 minutes.
Nutritional information does not include rice or quinoa.