Cashew Chicken & Broccoli Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 357.9
- Total Fat: 18.6 g
- Cholesterol: 55.6 mg
- Sodium: 766.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.8 g
- Protein: 32.0 g
View full nutritional breakdown of Cashew Chicken & Broccoli Stir-Fry calories by ingredient
Number of Servings: 4
Ingredients
-
Sauce
1/2 cup fat free chicken broth
1/4 cup peanut butter
2 tbs soy sauce (reduced sodium)
1 tbs honey
Dash of ground red pepper
Veggies and Chicken
4 cups broccoli florets
3 stalks celery, cut diagonally into 1/2 inch sliced
3 green onions cut into 1 inch pieces
2 tsp ginger root
1 lb boneless, skinless chicken breast halves cut into 1 inch strips
4 tsp olive oil
2 garlic cloves, pressed, divided
1/3 cup cashews or peanuts
Directions
Combine sauce ingredients and mix with whisk
Cut up broccoli, celery, green onions, chicken, and ginger root.
Heat 1 tsp of oil in skillet over high heat until hot. Add chicken, 1 tsp ginger root, 1 garlic clove. Cook and stir 6-7 minutes. Remove from skillet.
Reduce heat to medium high. Heat remaining 2 tsps oil. Add broccoli, celery, remaining ginger root, and garlic. Cook and stir 2 minutes. Return chicken to skillet and stir in sauce bring to boil and remove from heat.
Serve over rice or ramen type noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user TMATEUS.
Cut up broccoli, celery, green onions, chicken, and ginger root.
Heat 1 tsp of oil in skillet over high heat until hot. Add chicken, 1 tsp ginger root, 1 garlic clove. Cook and stir 6-7 minutes. Remove from skillet.
Reduce heat to medium high. Heat remaining 2 tsps oil. Add broccoli, celery, remaining ginger root, and garlic. Cook and stir 2 minutes. Return chicken to skillet and stir in sauce bring to boil and remove from heat.
Serve over rice or ramen type noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user TMATEUS.