Cashew Chicken with Broccoli

I’ve been to four Halloween parties in five days and did I think once–even ONCE–to snap a photo for you, my precious readers? Well, of course I did. But it’s cold and dark around here by 5 p.m. and I haven’t even conjured most party treat ideas until nigh unto six o’clock.

The worst part? Everytime I decide to NOT blog a recipe, it turns into utter perfection. Like the soup I made tonight for dinner [at six fifteen o’clock], the whole family bowed over it and whispered their wishes into their bowls because it was that perfect. Wish granting soup. Why didn’t I think of that at 4:55, when there was still enough light in the sky to snap a picture for this here blog of mine?

So, here it is Halloween and you’re stuck with a Chinese food recipe.

Quit yer whining. You know you and me. We’re sick of all the sweets already anyway.

And anyhow, broccoli is so much better than a bright-orange, pumpkin shaped recipe with cookies. Or magic wish-granting soup.

Say it three times fast and it might come true.


Is. So. Much. Better.

You’re wish is hereby granted.

Wait—what—what’s that?

Yeah, I wished for a pumpkin full of chocolate, too.

{Yay, us!}


Cashew Chicken with Broccoli


1 pound chicken breast tenders, cut into chunks
1 tablespoons olive oil
1 large clove garlic, finely chopped
1/2 tablespoon chicken bouillon powder
4-6 tablespoons soy sauce
2 tablespoons cornstarch
1/3-1/2 cup water
2-3 cups broccoli florets, cut into bite-sized hunks
1/2 cup salted cashews
2 package Udon noodles, cooked according to package directions with 1/4 cup of soy sauce tossed into the water as they cook


In a wok, heat the olive oil to medium heat then toss the chicken into the oil. Stir fry until cooked through. Add the garlic and allow it to cook for a moment before sprinkling the mixture with the chicken boullion powder and soy sauce. In small cup, whisk together the cornstarch and water (use more water if you like a thinner sauce, or less water for a thicker sauce). Pour this mixture over your chicken, stir to coat, then add the broccoli. Cover and cook just until the broccoli is a bright green. Toss in the cashews and serve over Udon noodles or rice. Enjoy!

12 Responses to “Cashew Chicken with Broccoli”

  1. that looks really healthy and yummy. I shall try making it.
    DELISH! ^^

  2. Sara says:

    You have to at least post the RECIPE for the soup! We’re dying here! :D

  3. One of my favorite Asian dishes! YUM!

  4. Vanessa Croshaw says:

    Yay! This will be perfect for dinner tonight. Thanks, Brooke!

  5. Bev Weidner says:

    I just lost my balance in life. this. looks. amazing.

  6. Lisa says:

    This recipe looks wonderful! But, can you give us the soup recipe too:)?

  7. We eat some sort of Asian-fare on a regular basis at our house, so I’ll definitely be trying this recipe ASAP. Looks just devine–and I’ve never tried adding soy sauce to the noodle water, what a fabulous idea. You are brilliant!

  8. Quick, easy and healthy recipes are what I need and this one fits the bill perfectly!

  9. Samaa says:

    Yumm! I tried this two nights ago and it was seriously delicious! My husband and I finished the whole batch in one sitting :) And it was super easy – I ‘m just learning to cook and I’m still really slow at everything, but this recipe was so simple and really quick! As in 20 minutes, coming from the girl who takes like 5 to chop an onion :)

  10. Desiree says:

    Made this for dinner tonight. Loved it!!!

  11. Aja Molavi says:

    Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species…

    Newest piece of writing on our personal online site

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