Broccoli Cashew Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.3
  • Total Fat: 9.2 g
  • Cholesterol: 65.7 mg
  • Sodium: 652.7 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 30.2 g

View full nutritional breakdown of Broccoli Cashew Chicken calories by ingredient
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Introduction

Asian Rice Noodles combined with a broccoli and cashew chicken stir fry. I tweaked this recipe to make it more family friendly. Asian Rice Noodles combined with a broccoli and cashew chicken stir fry. I tweaked this recipe to make it more family friendly.
Number of Servings: 6

Ingredients

    2-1/2 teaspoon cornstarch
    1/3 Cup reduced-sodium soy sauce
    3/4 Cup reduced-sodium chicken broth (divided)
    2 teaspoons sesame oil
    1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
    2 Tablespoons sugar
    1 Tablespoon Worcestershire Sauce
    3/4 teaspoon chili powder
    3 ounces uncooked Asian rice noodles
    4 Teaspoons canola oil, divided
    3 Cups fresh broccoli florets
    2/3 Cup green onions
    3 garlic cloves, minced
    2 Teaspoons minced fresh ginger root
    1/4 cup unsalted dry roasted cashews

Directions

In a bowl, combine the cornstarch, soy sauce, 1/4 cup chicken broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the remaining 1/2 cup broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.

Drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.

Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Add reserved marinade mixture and stir rice noodles into pan. Bring to a boil; cook and stir for 2-3 minutes or until noodles are cooked through. (They cook up quickly!) Garnish individual servings with cashews.

1 Cup=1 Serving

Number of Servings: 6

Recipe submitted by SparkPeople user MARLIE13.

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