Chicken Stir Fry with Broccoli and Cashews

developed by Church Health Center Wellness

This main course is filling and packed with tons of vegetables and protein! Add more or less of anything based on your preference. Try it as is, but never be afraid to add more green veggies!

Prep Time: 20 minutes
Total Time: 40 minutes
Makes 4 servings
Serving Size: ½ cup of rice; 1 ½ cups stir fry
Nutrition Facts (per serving): Calories: 540; Total Fat: 19 g; Saturated Fat: 4 g; Sodium: 575 mg; Carbohydrate: 55 g; Fiber: 6 g; Protein: 40 g


  • 2 cups chicken broth, divided
  • ¼ cup cornstarch
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon fresh ginger, minced
  • ¼ cup green onions, chopped
  • 1 pound boneless skinless chicken breasts, diced
  • 3 cloves garlic, minced
  • 1 large red bell pepper, sliced thin
  • 1 cup carrots, sliced thin
  • 1 cup celery, sliced thin
  • 3 cups broccoli florets
  • 1 cup snow peas
  • ½ cup water chestnuts, sliced thin
  • 1 cup cashews
  • 2 cups cooked brown rice


  1. In a skillet, heat ¼ cup of the chicken broth. In a small bowl, combine the cornstarch, soy sauce, ginger, green onions and remaining broth. Whisk until all ingredients are blended, set aside.
  2. Add chicken to the skillet. Stir until no longer pink, about 5 minutes. Transfer chicken to a bowl and cover with foil.
  3. Add garlic, pepper, carrots and celery to the skillet and cook for about 4 minutes. Stir in broccoli and peas. Cook for an additional 4 minutes.
  4. Stir in broth mixture, cooked chicken and the water chestnuts. Simmer for about 5 minutes.
  5. Stir in cashews.
  6. Serve over hot cooked brown rice.

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