SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.1
  • Total Fat: 12.0 g
  • Cholesterol: 67.6 mg
  • Sodium: 650.6 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 32.6 g

View full nutritional breakdown of Cashew Chicken and Broccoli calories by ingredient
Report Inappropriate Recipe

Cashew Chicken and Broccoli

Submitted by: ANN5497
Cashew Chicken and Broccoli

Introduction

This recipe comes from the web site Eat Better America, which is run by General Mills. I altered it slightly by using fresh sugar snap peas, more broth, and a half cup of cashews (the original 1/4 cup just seemed too skimpy). I also reduced the cooking time for the veggies so they would be crisper and I added the cashews with the onions.
My husband and I both loved it. My 5 yr old daughter, not so much.
I serve this with brown rice.
This recipe comes from the web site Eat Better America, which is run by General Mills. I altered it slightly by using fresh sugar snap peas, more broth, and a half cup of cashews (the original 1/4 cup just seemed too skimpy). I also reduced the cooking time for the veggies so they would be crisper and I added the cashews with the onions.
My husband and I both loved it. My 5 yr old daughter, not so much.
I serve this with brown rice.

Number of Servings: 4

Ingredients

    2 teaspoons canola oil
    1 lb boneless skinless chicken breasts, cut into 1-inch pieces
    1 teaspoon finely chopped gingerroot
    2 cups fresh broccoli florets
    1 1/2 cup reduced-sodium chicken broth
    1/8 teaspoon crushed red pepper flakes
    2 cups sugar snap peas
    3 tablespoons reduced-sodium soy sauce
    2 teaspoons rice vinegar
    1 tablespoon cornstarch
    1 teaspoon sugar
    2 medium green onions, sliced (2 tablespoons)
    1/2 cup salted roasted cashew halves and pieces

Directions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
2. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 minutes longer, stirring once, until vegetables are crisp-tender.
3. In small bowl, mix remaining broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions and cashews; cook, stirring frequently, until sauce is thickened and bubbly.

Number of Servings: 4

Recipe submitted by SparkPeople user ANN56187.






Great Stories from around the Web


Rate This Recipe