Chicken Stir-Fry with Broccoli and Cashews in Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick and vibrant stir-fried chicken combined with crisp broccoli and crunchy cashews, coated in a savory ginger-soy sauce. This Asian-inspired stir-fry recipe (high protein), ready in about 30 minutes, pairs boneless skinless chicken breasts, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

1 lb, thinly sliced into strips boneless skinless chicken breasts
2 tbsp cornstarch
3 tbsp, divided vegetable oil
3 cups broccoli florets
1 medium red bell pepper, sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1/4 cup low sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1/3 cup roasted cashews
2 green onions, sliced

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Instructions

Step 1: Toss 1 lb thinly sliced chicken breasts with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat.
Step 2: Add chicken strips in a single layer and stir-fry for 4-5 minutes until golden and cooked through. Remove chicken from the pan and set aside.
Step 3: Add 1 tbsp vegetable oil to the same pan. Stir-fry 3 cups broccoli florets and 1 sliced red bell pepper for 3 minutes until bright and slightly tender.
Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the vegetables, stir-frying for 30 seconds until fragrant.
Step 5: In a small bowl, whisk together 1/4 cup low sodium soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar. Pour the sauce into the pan and add the cooked chicken back in. Toss everything together and cook for 2 minutes until sauce thickens and coats the chicken and vegetables.
Step 6: Stir in 1/3 cup roasted cashews and garnish with 2 sliced green onions before serving hot.