Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

with Broccoli over Jasmine Rice

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When a cashew chicken craving strikes, you know how it is—you’ve gotta have it immediately, and nothing else will do. Fortunately, this dish is super speedy to whip up in your own kitchen. In just 25 minutes, you can have steamy rice, tender chicken and broccoli, tangy-sweet sauce, and crunchy cashews. Comfort food at its finest? We think so.

Tags:Calorie SmartLightning Prep
Allergens:SoyWheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time0 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

1 tablespoon


4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

2 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

5 teaspoon

Rice Wine Vinegar

10 ounce

Chicken Breast Strips

1 teaspoon

Garlic Powder

8 ounce

Broccoli Florets

½ ounce


(ContainsTree Nuts)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate79 g
Sugar29 g
Dietary Fiber3 g
Protein37 g
Cholesterol105 mg
Sodium2030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.


• While rice cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces, if necessary. • In a small bowl, whisk together half the cornstarch and ½ cup cold water until smooth. Whisk in sweet soy glaze, hoisin, and half the vinegar (we sent more). • Pat chicken* dry with paper towels, then season with garlic powder, salt, and pepper. • 4 SERVINGS: Use all the cornstarch, 1 cup water, and all the vinegar.


• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3 minutes. Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • TIP: If needed, add a splash more water to the pan after steaming to help the broccoli soften.


• Pour sauce into pan with chicken. Bring to a simmer and cook, stirring, until thickened, 1-2 minutes. Turn off heat. Stir in broccoli and cashews until coated. Taste and season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. • Divide rice between bowls, top with stir-fry, and serve. • 4 SERVINGS: Use 2 TBSP butter.