Chicken, Broccoli, and Cashew Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups small broccoli florets with short stems2 large carrots cut into thin diagonal slices5 oz whole wheat spaghetti (or soba noodles)1 tbsp olive oil1 tbsp minced fresh ginger3 lg cloves garlic2 boneless, skinless chicken breasts (6 oz each)1 tbsp reduced-sodium soy sauce1 tsp sesame oil3 med scallions thinly sliced1/2 cup reduced-sodium, fat-free chicken broth1/2 cup raw, unsalted cashews, lightly toasted
1. Bring large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3-5 minutes (using soba noodles; longer with ww spaghetti). Drain, transfer to medium bowl, and cover loosely with wax paper.
2. Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cook through. Add scallions and stir-fry for 1 minute.
3. Stir in noodles, veggies,and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
Number of Servings: 4
Recipe submitted by SparkPeople user KLNITTI1.
2. Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cook through. Add scallions and stir-fry for 1 minute.
3. Stir in noodles, veggies,and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
Number of Servings: 4
Recipe submitted by SparkPeople user KLNITTI1.
Nutritional Info Amount Per Serving
- Calories: 351.3
- Total Fat: 14.0 g
- Cholesterol: 49.3 mg
- Sodium: 335.5 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 6.9 g
- Protein: 29.0 g
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