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Chicken & Broccolini in Honey-Mustard Sauce

A sprinkling of cashews adds irresistible crunch to golden sautéed chicken and tender broccolini.


4 - 4 serving

Total Time

Cook Time


  • 3/4 c. low-sodium chicken broth
  • 2 tbsp. honey mustard
  • 1 tbsp. balsamic vinegar
  • 1 tsp. cornstarch
  • 1 lb. boneless, skinless chicken breast
  • 1 lb. halves, cut into 1/2"-wide strips
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 6 oz. broccolini, halved crosswise
  • 1 tsp. olive oil
  • 1 clove garlic, minced
  • 2 scallions, sliced
  • 1/2 c. cashews


In bowl, whisk first 4 ingredients; reserve. Sprinkle chicken with salt and pepper; reserve. In 12" nonstick skillet, combine broccolini with 1/4 cup water; over high heat, bring to a boil. Reduce heat to medium-low. Cover; cook until just tender, 3 min. Drain; transfer to plate.

In same skillet, heat oil over high heat. Add chicken; cook, stirring occasionally, until browned and no longer pink, 3–4 min. Transfer to plate with broccolini. Reduce heat to medium. Add garlic to skillet; cook, stirring often, 30 sec. Add broth mixture; bring to a boil. Cook until thickened slightly, 1–2 min. Add chicken, broccolini, and scallions. Cook until heated through, 30 sec. Serve sprinkled with cashews.

This recipe originally appeared in our print magazine.

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