Broccoli Cashew Chicken stir-fry is tossed with a zesty stir-fry sauce and can be ready to go in just minutes. Broccoli Cashew Chicken is my ultimate favorite dish of all time, lets make and enjoy.

Ingredients:

• 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into small bite-sized pieces
• 1 tablespoon plus 2/3 cup low-sodium soy sauce (divided)
• 1/3 cup low-sodium chicken broth
• 3 tablespoons cornstarch
• 2 1/2 tablespoons sugar
• 1 tablespoon plus 1 teaspoon rice vinegar (or white vinegar)
• 3 tablespoons vegetable oil (divided)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 green onions, sliced
• 4 cloves garlic, minced
• 2 cups broccoli florets, fresh or frozen
• 1 cup sliced mushrooms
• 3/4 cup whole roasted cashews

Method:

• Put the chicken into a bowl. Add 1 tablespoon of soy sauce. Stir to combine then let it sit while you prepare the other ingredients.
• In a small bowl, whisk the 2/3 cup soy sauce, chicken broth, cornstarch, sugar and vinegar. Set aside.
• In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add crushed red pepper flakes to oil, if using. Once hot, add half chicken in an even layer and cook for 3 minutes, stirring once or twice. Remove chicken to a plate and repeat with rest of the chicken. 
• Add remaining oil to skillet. Add broccoli and mushrooms and cook for 2 minutes, stirring frequently. Add garlic and cook for 30 seconds. 
• Return chicken to skillet. Add cashews. Pour in sauce and cook, stirring often, until sauce has thickened to your liking.

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