Chicken and Broccoli with Cashews
Looking for a flavorful, CKD-friendly dinner that’s easy to make and packed with nutritious ingredients? This Cashew Chicken and Broccoli Stir Fry combines tender chicken, crunchy cashews, and vibrant broccoli in a savory, low-sodium sauce that’s perfect for maintaining kidney health. Whether served over rice or noodles, this dish offers a delicious way to enjoy a balanced meal without compromising on flavor or dietary needs.
As a Registered Dietitian Nutritionist specializing in chronic kidney disease, I have years of experience helping individuals manage their health through tailored dietary plans. My expertise in crafting CKD-friendly recipes ensures that each dish prioritizes kidney health while remaining flavorful and enjoyable. Through evidence-based guidance and practical advice, I’m committed to empowering others to make informed, kidney-friendly food choices.
This Cashew Chicken and Broccoli Stir Fry is carefully crafted to support a CKD-friendly diet by using low-sodium ingredients like vinegar and chicken broth while avoiding high-potassium vegetables, as well as minimizing higher sodium ingredients. Lean chicken provides essential protein without overloading phosphorus levels, and the moderate use of broccoli ensures a healthy dose of fiber and antioxidants. With thoughtful ingredient choices, this recipe delivers both nutrition and flavor, making it an excellent option for kidney health.
My other chicken and broccoli pasta bake is a delicious meal, as well as our steak sliders. You can find all kinds of kidney friendly chicken dishes on our blog. We love pairing this with a yummy salad like our corn pasta salad and a delicious dessert like our dairy free creme brulee.
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Ingredients For Low Sodium Stir Fry Sauce
This Cashew Chicken and Broccoli Stir Fry comes together with a simple combination of fresh, kidney-friendly ingredients like tender chicken, crisp broccoli, and crunchy cashews, all brought together with a flavorful low-sodium sauce. Each ingredient is carefully chosen to create a balanced, delicious meal that’s easy to prepare and perfect for those managing CKD.
- Boneless, skinless chicken breasts – A lean protein source that is low in phosphorus and sodium, making it suitable for CKD diets.
- Flour – Used for coating the chicken, providing a light crust without adding excessive sodium or fat.
- Sesame oil – Adds a rich, nutty flavor and healthy fats while keeping sodium content minimal.
- Broccoli florets – A nutrient-rich vegetable low in potassium when consumed in moderation, offering fiber and antioxidants.
- Sliced onion – Enhances flavor naturally without the need for additional sodium.
- No added salt cashews – A heart-healthy nut providing crunch and healthy fats while keeping sodium levels low.
- Minced garlic – A flavorful, kidney-friendly ingredient that enhances taste and offers anti-inflammatory benefits.
- Ground ginger – Adds a warm, zesty flavor with potential anti-inflammatory and digestive health benefits.
- Sauce Ingredients
- Low sodium soy sauce – Provides savory flavor with significantly less sodium compared to regular soy sauce.
- Balsamic vinegar – Adds tangy sweetness and depth of flavor without increasing sodium.
- Honey – Balances the savory elements with a touch of natural sweetness.
- Rice vinegar – Contributes a mild acidity to brighten the dish without adding excess sodium.
- Sesame oil – Adds continuity in flavor from the stir fry to the sauce while keeping the recipe kidney-friendly.
- Minced garlic – Provides a unifying aromatic element between the stir fry and sauce.
- Low sodium chicken broth – Creates a base for the sauce while minimizing sodium content.
- Cornstarch – Helps thicken the sauce naturally without adding additional sodium or fat.
See recipe card for quantities.
How To Make Low Sodium Stir Fry
Now that you have all your ingredients ready, let’s walk through the simple steps to bring this delicious Cashew Chicken and Broccoli Stir Fry to life. With just a few quick actions, you’ll have a flavorful, kidney-friendly meal ready in no time.
1. Prepare the sauce - add all of the ingredients to a bowl, and mix well. Set aside.
2. Dice the chicken into 1 in or smaller pieces. Dredge the chicken pieces in flour to coat them.
3. Add 1 tablespoon sesame oil to large skillet over medium heat. Add the chicken and saute, tossing occasionally, for 5-7 minutes or until thoroughly cooked. Transfer to a plate and set aside.
4. Add the remaining tablespoon of sesame oil to the pan over medium heat. Add the broccoli and onion and saute for 6-8 minutes.
5. Add the cashews, garlic and ginger and saute for another 2-3 minutes or until the broccoli reaches your desired level of tenderness.
5. Combine the sauce and cooked chicken with the broccoli mixture and toss together for 1 minute. Continue to cook until the sauce thickens and evenly coats the vegetables.
6. Serve over noodles or rice as desired. Rice or noodles is not included in the nutritional information for this recipe.
Hint: Ensure Low Sodium in Cashews: Always opt for unsalted cashews, as salted versions can significantly increase the sodium content of the dish.
Variations
This Cashew Chicken and Broccoli Stir Fry is versatile, and there are plenty of ways to adapt it for different tastes and dietary needs. Here are a few variations that maintain its kidney-friendly qualities:
- Spicy Kick: For those who enjoy heat, add a pinch of chili flakes or a splash of hot sauce to the stir fry for extra flavor without compromising kidney health.
- Vegetarian Version: Replace the chicken with tofu or tempeh for a plant-based protein alternative that’s low in sodium and phosphorus.
- Add More Veggies: Consider adding other low-potassium vegetables like bell peppers, zucchini, or snap peas to enhance the dish’s nutritional value.
Storage for Cashew Chicken and Broccoli
To keep your Cashew Chicken and Broccoli Stir Fry fresh and maintain its CKD-friendly qualities, follow these storage guidelines:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure the stir fry is fully cooled before sealing to prevent condensation and maintain freshness.
- Freezing: While this dish can be frozen, the texture of the broccoli and cashews may change upon reheating. To freeze, store the stir fry in a freezer-safe container for up to 2-3 months.
- Reheating: When reheating, use the stove or microwave. If frozen, allow it to thaw in the fridge overnight before reheating on medium heat. Add a splash of low-sodium chicken broth or water if the dish seems dry.
These storage tips help keep your meal fresh and ready for a quick, kidney-friendly option throughout the week!
Top Tip
- Serve with Brown Rice: Brown rice is a great CKD-friendly choice as it provides more fiber than white rice, helping support kidney health and digestion.
FAQs about One Pan Chicken and Broccoli
Absolutely! You can substitute other low-potassium vegetables like zucchini, bell peppers, or cauliflower. Just be mindful of the cooking time, as different vegetables may require slightly different sauté times.
If you prefer a tangier or sweeter sauce, feel free to adjust the vinegar or honey amounts to suit your taste. You can also add a little extra ginger or garlic for more flavor without compromising the kidney-friendly aspects of the recipe.
Yes, this recipe is designed with low-sodium ingredients such as low-sodium soy sauce and chicken broth, making it an excellent choice for individuals managing kidney disease or on a low-sodium diet. Always check your personal sodium limits and adjust ingredients as needed.
Other Kidney Friendly Chicken Recipes
Looking for other recipes like this? Try these:
Pairing with Broccoli Cashew Chicken Stir Fry
These are my favorite dishes to serve with Cashew Chicken and broccoli:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Broccoli Cashew Chicken Stir Fry
Equipment
- 1 Skillet
Ingredients
Stir Fry Ingredients
- 8 ounces boneless skinless chicken breasts cut into small pieces, 1" or smaller
- ¼ cup flour
- 2 tablespoon sesame oil
- 2 cups broccoli florets cut into bite sized pieces
- ½ cup sliced onion
- ¼ cup no added salt cashews
- 2 tablespoon minced garlic
- 1 teaspoon ground ginger
Sauce Ingredients
- 2 tablespoon low sodium soy sauce
- 1 teaspoon balsamic vinegar
- 1 tablespoon honey
- 2 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- 2 tablespoon low sodium chicken broth
- 1 teaspoon cornstarch
Instructions
- Prepare the sauce - add all of the ingredients to a bowl, and mix well. Set aside.
- Dice the chicken into 1 in or smaller pieces. Dredge the chicken pieces in flour to coat them.
- Add 1 tablespoon sesame oil to large skillet over medium heat. Add the chicken and saute, tossing occasionally, for 5-7 minutes or until thoroughly cooked. Transfer to a plate and set aside.
- Add the remaining tablespoon of sesame oil to the pan over medium heat. Add the broccoli and onion and saute for 6-8 minutes.
- Add the cashews, garlic and ginger and saute for another 2-3 minutes or until the broccoli reaches your desired level of tenderness.
- Combine the sauce and cooked chicken with the broccoli mixture and toss together for 1 minute. Continue to cook until the sauce thickens and evenly coats the vegetables.
- Serve over noodles or rice as desired. Rice or noodles is not included in the nutritional information for this recipe.
