Start by preparing the sauce. In a small bowl, whisk together ¼ cup soy sauce, 3 teaspoons minced garlic, 3 tablespoons brown sugar, and 1 teaspoon sesame oil. Set this aside to let the flavors meld.
Next, heat a large skillet over high heat. Once hot, add 1 pound of boneless skinless chicken breast or thigh cut into bite-sized pieces. Pour the prepared sauce over the chicken and cook for about 5 minutes. Stir occasionally, ensuring the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
While the chicken cooks, take ¼ cup of the ¾ cup chicken broth and mix it in a small bowl with 1 teaspoon cornstarch until the cornstarch has completely dissolved. This will help thicken the sauce later.
Once the chicken is no longer pink, add the remaining ¾ cup chicken broth and toss in 3 cups broccoli florets. Cover the skillet and cook until the broccoli is tender, which should take about 3 to 5 minutes.
After the broccoli reaches your desired tenderness, it’s time to add the cornstarch mixture. Pour it into the skillet and stir gently. Cook over medium-low heat for a few more minutes until the sauce thickens and clings to the chicken and broccoli.
Finally, stir in 1 cup cashews to add that crunchy texture, and give everything a final stir to combine. Serve your Garlic Chicken and Broccoli Cashew Stir Fry over rice or enjoy it on its own!
