Broccoli & Cashew Chicken 

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Uncategorized | Sep, 04 2021

Broccoli & Cashew Chicken 

This Broccoli & Cashew Chicken dish is delicious and feels like you’re eating take-out Chinese food in the BEST way!  The great thing about this homemade Chinese takeout recipe is that you can control what ingredients you use, making it a healthier version of a traditional dish.  This broccoli & cashew chicken recipe combines one of my favorite superfoods, broccoli, and yellow peppers that are a good source of vitamin K, potassium, Vitamin C, and antioxidants. 


For the Stir-Fry:

  • 1 lb chicken breast, diced into 1-inch cubes (or eliminate for vegetarian option)
  • 3 green onions, chopped
  • 2 cups broccoli florets, chopped
  • 1 red or yellow bell pepper, thinly sliced
  • 1 cup snap peas
  • 1/2 cup raw cashews
  • 1 tbsp grapeseed (or coconut) oil
  • 1/2 tsp Himalayan sea salt
  • 3 tbsp minced garlic

For the Sauce:

  • 1/4 cup chicken (or vegetable) broth
  • 4 tbsp almond butter
  • 4 tbsp coconut aminos
  • 1 tbsp sesame oil
  • 1 tsp ginger powder
  • (Optional): a few drops of stevia to sweeten


  • Heat oil in a large pan or wok and add diced chicken and cook until browned, about 5 minutes
  • While chicken is browning combine sauce ingredients in a bowl and set aside
  • Add diced garlic to the pan with chicken, followed by broccoli, peppers, and snap peas
  • Cook veggies and chicken, stirring frequently until veggies are cooked about halfway, around 5 minutes
  • Add in green onions and sauce and mix to evenly coat
  • Continue to cook combined sauce, chicken, and veggies for another 5-10 minutes until veggies are cooked to desired texture and sauce begins to thicken (please note the sauce will thicken a good bit once you remove it from the heat!)
  • Top mixture with cashews, serve with quinoa or cauliflower rice, and enjoy!!