Spicy Cashew Chicken & Broccoli

As you all know I love cooking Asian influenced meals when I’m either pressed for time or really don’t want to do a lot of dishes. This is one of those one pot meals, easy to clean and easy to eat. I made this in a half hour so if you are ever looking for a quick fix healthy supper this is your go to recipe.

  • 1.5 – 2 lbs. chicken, cut into bite size pieces
  • 1 head of Broccoli, cut into bite size pieces
  • 6 cloves of Garlic – chopped
  • 1 Onion – chopped
  • 1 Tbsp. Red Pepper Flakes
  • 1 tsp. Fish Sauce
  • 4 tbsp. Soy Sauce
  • 1-2 Cups Cashews – depending on how nutty you want it
  • 3 Scallion Stalks – Chopped
  • Salt & Pepper to taste
  • 2 tbsp. Vegetable Oil

Heat the veggie oil in your wok on high. Add the garlic, onion and red pepper flakes and lower the heat to medium so the garlic doesn’t burn. Mix well for about 2 minutes and then add the broccoli. Mix well. Once the broccoli is a brighter color green (about 3 -5 minutes) make a hole in the center of the pan, pushing the broccoli to the side and add the nuts.

Stir the nuts around so they get “toasty” and then combine them with the broccoli. Once combined, burrow another hole in the center of the pan (pushing the broc and the nuts to the outsides of the pan) and add the chicken. Let the chicken sit for a minute and then stir. Try to keep stirring just the chicken for about 3 minutes and then combine with the broccoli and nuts. Once combined, add the soy sauce and the fish sauce and stir well. Keep stirring until the chicken is no longer pink inside, about another 1-2 minutes. Turn the heat off, stir in the scallions and serve!

*keep in mind that because the chicken is cut into bite size pieces it cooks faster than a full piece.