Cashew Chicken and Broccoli
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
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
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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.
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.
Member Ratings For This Recipe
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MARCELLADEE
