Quick Cashew Chicken Stir-Fry with Broccoli and Jasmine Rice

When a cashew chicken craving strikes, you need it fast. This stir-fry delivers steamy jasmine rice, tender chicken and broccoli, a tangy-sweet sauce and crunchy cashews in just 25 minutes. It’s comfort food at its finest.

This recipe is simple and convenient, using everyday ingredients to create a dish that rivals your favorite takeout. Perfect for busy weeknights when you want something delicious without the wait.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Set aside.
2. In a small bowl, whisk together ponzu sauce, rice wine vinegar, sweet soy glaze, miso sauce concentrate, garlic powder, sugar and cornstarch until smooth.
3. Heat cooking oil in a large skillet or wok over medium-high heat. Add the chopped chicken breast and season with salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 5-6 minutes. Transfer to a plate.
4. In the same skillet, add the broccoli and 2 tablespoons of water. Cover and steam for 2-3 minutes until bright green and tender-crisp. Remove the lid and let any excess water evaporate.
5. Add the butter to the skillet and let it melt. Return the chicken to the pan along with the prepared sauce. Stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly.
6. Remove from heat and stir in the cashews. Serve immediately over the cooked jasmine rice.

Recipe Tips

FAQ

Can I use frozen broccoli?

Yes, just thaw and pat dry before cooking. Reduce the steaming time slightly.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and lemon juice with a splash of mirin for a similar flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.