Cashew Chicken Stir-Fry

With Broccoli, Bell Peppers, and Mushrooms

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Our healthy spin on the popular Chinese take-out favorite combines tender chicken stir-fried with crunchy cashews, crisp broccoli, bell peppers, and mushrooms and served in a light sesame oil glaze with a hint of citrus and spice.

In Your Box (serves 2)

  • 7 oz. Broccoli
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Onions
  • 10 oz. Button Mushrooms
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Toasted Sesame Oil
  • 1 Vegetable Bouillon Cube
  • 1 tsp. Cayenne Pepper
  • 2 oz. Cashews

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Small Bowl
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Chop broccoli into bite-sized florets. Slice red bell peppers and yellow bell peppers into thin strips. Finely dice green onions. Slice mushrooms. Halve lemon. Rinse chicken and pat dry. On a separate cutting board, slice chicken into bite-sized pieces.

  • 2

    Cook the Chicken

    Heat half the sesame oil in a medium pan over medium-high heat. Season chicken with a pinch of salt and pepper and add to pan. Cook chicken for 4-5 minutes, until lightly browned and internal temperature reaches 165 degrees. Remove from pan and set aside.

  • 3

    Cook the Vegetables

    Using the pan you cooked the chicken in, heat the remaining sesame oil over medium-high heat. In a small bowl, whisk bouillon cube into ½ cup of warm water until dissolved. Add vegetables to pan. Squeeze juice from half the lemon over vegetables. After 2 minutes, add cayenne pepper, bouillon liquid, and cashews. Reduce heat to medium, and sauté for 6 minutes or until vegetables are vibrant and slightly tender.

  • 4

    Finish the Stir-Fry

    Return chicken to pan and stir-fry on high heat for 2-3 minutes, or until everything is lightly browned and aromatic. Remove from heat and salt and pepper to taste.

  • 5

    Plate the Dish

    Ladle a portion of stir-fry in to a shallow dish. Drizzle any additional sesame stir-fry sauce overtop. Garnish with diced green onion.

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