Photo of Stir-fried chicken with broccoli, red peppers and cashews by WW

Stir-fried chicken with broccoli, red peppers and cashews

3 - 5
PersonalPoints™ per serving
Total Time
24 min
15 min
9 min
This super easy stir-fry is packed with flavor and, at only 24 minutes, quicker than Chinese take-out. We tossed in some chopped cashews for lots of crunch and chopped them to allow a little to go a long way among the 4 dinner plates. Cutting your chicken in the small pieces is a huge time saver when you begin cooking. Some meat sections sell pre-cut, raw chicken breast making it even faster once you are home. This will be a weeknight dinner favorite with kids and adults. Not having to stand in the kitchen all night will make it a parent favorite. Nut allergy? No worries. You can substitute toasted sesame or pumpkin seeds for the cashews.


Vegetable oil

2 tsp, divided

Sesame oil

1 tsp, divided

Ginger root

1½ Tbsp, finely chopped

Garlic clove(s)

3 medium clove(s), finely chopped

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1/2-inch pieces

Sweet red pepper(s)

1 large, cut into 1-inch pieces

Uncooked broccoli

2 cup(s), florets

Low sodium soy sauce

2 Tbsp

Dry roasted salted cashews

20 item(s), roasted, unsalted, roughly chopped


  1. Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.
  2. Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve. Yields about 1 3/4 cup per serving.