Cashew Chicken with Mushrooms, Broccoli & Citrus Ginger Sauce
A bright and simple stir-fry featuring savory chicken, crunchy cashews, and fresh vegetables in a citrus ginger sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed
- 1 cup cashews Toast briefly for more crunch.
- 2 cups broccoli florets Do not overcook; keep bright green and slightly crisp.
- 1 cup mushrooms, sliced
- 2 tablespoons vegetable oil For cooking chicken.
Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated Use fresh for best flavor.
- 1 tablespoon garlic, minced
- 1 orange juiced
- 1 lemon juiced
- to taste Salt and pepper
For Serving
- Cooked rice Cooked rice for serving Serve hot.
Instructions
Cooking
- In a large skillet, heat the vegetable oil over medium heat. Add the cubed chicken and cook until browned.
- Add the garlic and ginger, and sauté for an additional minute.
- Stir in the mushrooms and broccoli, cooking until the vegetables are tender.
- Add the soy sauce, orange juice, lemon juice, and cashews. Mix well, and cook for another 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot over cooked rice.
Notes
To make it vegetarian, swap chicken for tofu and use vegetable oil. Stir in red pepper flakes or hot sauce for added heat. Use fresh orange and lemon juice for the best flavor. A large skillet or wok works well for this recipe.