Cashew Chicken & Broccoli Stir-Fry

In the kitchen wrist-twistin’ like a stir-fry (whip it)! Will that song stick in your head now? In my head, the song is just about cooking stir-fry for dinner, so let’s keep it there, ok?

I hope you all enjoyed a wonderful Christmas! I dare you to comment below and share the weirdest gift you received. Or the best. But the weird ones always make me laugh and get put away for next year’s White Elephant gift exchanges.

I’m Swooning for Southwest’s Companion Pass…

I am still trying to gift myself Southwest Airline’s free companion pass. I’m so close with just a few days left, though I think I’m going to miss it. If anyone needs a new credit card between now and December 31, feel free to use this link to sign up. I get 10,000 points, and you get 40,000! This year we are flying more than usual, and Southwest is our airline of choice because we get two free checked bags each, two carry-on bags, snacks, and we can watch movies for free in flight on the Southwest app. I flew Frontier home earlier this month when Eliana and I went back to get her braces off and take the PSAT, and we flew Southwest on our return flight… night and day. So people always clap when you land in a Latin American location, but we also had Puerto Rican chants and songs led by one of the flight attendants. I love Southwest!

White bowl of stir-fry on top of green and white striped towel. The pan of stir-fry is in the background

So how about that chicken?

Enough of that, amidst the holiday bustle, you still need to eat dinner, right? A friend posted this on facebook a few weeks ago, and I had to laugh because it’s so true…


This Cashew Chicken & Broccoli Stir-Fry is one of my go-to easy dinners. I usually have everything on hand to make it, and everyone will eat it. Win! The recipe calls for celery. I ignore that entirely. Celery is gross. Healthy, but gross. I included it in the recipe in case you actually like it… no judgement. You can use frozen broccoli florets. It’s better with fresh, but frozen makes it extra easy. I strongly recommend the fresh ginger – it’s in the refrigerated area in the produce department, probably near the peppers. If you use powdered ginger, use 1/4 tsp total – 1/8 tsp with the chicken, 1/8 tsp with the veggies. Ginger is great for your gut, and if you’ve eaten too many sweets like me, you could use some ginger in your life! Also, save yourself effort and please cut your chicken with kitchen shears rather than a knife. Do the same for your kids’ pizza. You’re welcome.

Serve this stir-fry with some fruit on the side – kiwis, oranges or clementines. Or this green smoothie. It easily serves my whole family of six, though perhaps just four adults.

Cashew Chicken and Broccoli Stir-Fry in pan

White bowl of stir-fry on top of green and white striped towel. The pan of stir-fry is in the background

Cashew Chicken & Broccoli Stir-Fry

Course Dinner


For the sauce

  • 1/2 cup chicken broth
  • 1/4 cup creamy peanut butter (feel free to be generous)
  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp honey
  • dash ground red pepper (cayenne)

For the vegetables and chicken

  • 4 cups broccoli florets
  • 3 stalks celery, cut diagonally into ½-inch slices (optional)
  • 3 green onions (green and white parts), cut into 1-inch pieces
  • 2 tsp fresh gingerroot, peeled and finely chopped, divided
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 4 tsp vegetable or coconut oil, divided
  • 2 garlic cloves, minced, divided
  • 2 packages ramen noodles, any variety (3-oz each)
  • 1/3 cup cashews or peanuts


For the sauce

  1. Combine chicken broth, peanut butter, soy sauce, honey and ground red pepper in a small bowl; whisk and set aside (it's ok if it's not smooth).

For the vegetables and chicken

  1. Heat 2 teaspoons of the oil in a stir-fry pan or large skillet over high heat. Add chicken, 1 teaspoon of the gingerroot and 1 minced garlic clove. Cook and stir 6-7 minutes or until the chicken is no longer pink. Remove from the skillet; keep warm (I just put it on a plate).

  2. Reduce heat to medium-high. Heat remaining 2 teaspoons oil in the same skillet. Add broccoli, celery (if using) and remaining gingerroot and garlic. Cook and stir 2 minutes or until vegetables are crisp-tender. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.

  3. Meanwhile, bring 4 cups water to a boil in a small pot (2-quarts is great). Break noodles and add to boiling water (discard seasoning packets). Cook 3 minutes, stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with cashews or peanuts. Serve immediately.


Source: The Pampered Chef

What do you think?