Go Back
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