CASHEW CHICKEN AND BROCCOLI
Fresh ginger gives a boost to this scrumptious one-skillet supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
- In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
- In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
- Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
- Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.
Nutrition Facts : Calories 590, Carbohydrate 58 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 4 g, TransFat 0 g
ONE PAN BROCCOLI CASHEW CHICKEN
One Pan Broccoli Cashew Chicken whips up in 15 minutes and is so easy to make. This delicious, 10 ingredient, full of flavor meal is easy on the budget too!
Provided by Emily Vidaurri
Categories Main Dishes
Time 30m
Number Of Ingredients 10
Steps:
- Add healthy fat of choice to a pan over medium-high heat. Add the garlic and ginger, stirring occasionally for 1 minute.
- Add the chicken and season with sea salt, stirring occasionally for 3-4 minutes until there is no more pink in the chicken. Add the cashews and broccoli, stirring occasionally for 1 minute.
- Add the bone broth, coconut aminos and honey, stirring occasionally for 9 minutes or until the sauce has slightly thickened, the broccoli is tender and chicken is cooked through.
- Remove from heat and allow to rest for a couple of minutes then serve immediately.
Nutrition Facts : Calories 172 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 4 ounces, Sodium 164 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CASHEW CHICKEN WITH BROCCOLI
"I love to cook and bake for my family and friends," says Bonnie DeVries. The reader from Brainerd, Minnesota seasons this chicken and rice casserole with ground ginger, then stirs in some crunchy cashews. -Bonnie DeVries, Brainerd, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews.
Nutrition Facts :
ASIAN BROCCOLI CHICKEN WITH CASHEWS
Keep the family home with this Asian-inspired chicken and broccoli restaurant favorite. (And keep them guessing about the surprise ingredient.)
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-1/4 cups each.
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and garlic; cook 6 to 8 min. or until chicken is done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
- Add broccoli and water to skillet; cover. Cook 3 to 4 min. or until broccoli is crisp-tender, stirring occasionally.
- Stir in chicken and all remaining ingredients except nuts; cook 2 min. or until heated through, stirring occasionally. Top with nuts.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
- In a medium bowl, season the chicken with salt, pepper, and cornstarch.
- Heat a 9.5" fry pan over medium-high heat and add sesame oil.
- Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
- Remove chicken and set aside in a separate bowl.
- Add the broccoli and bell peppers, and cook for 2-3 minutes.
- Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
- Remove from heat and serve over brown rice.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
"RESTAURANT STYLE" CHINESE CASHEW CHICKEN
I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.
Provided by AZ Food Critic
Categories Meat
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Cube chicken into bite size pieces and place in a medium size mixing bowl.
- Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
- Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
- Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
- Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
- Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
- Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
- Makes 4 servings.
ASIAN-STYLE CHICKEN & BROCCOLI
I found this on a "Works for Me Wednesday" blog entry, but I can't begin to remember where.
Provided by nonnie4sj
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into pieces (strips or chunks).
- Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently.
- Drain if needed.
- Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.
- Add sauce and broccoli florets and lower temp to medium and cover.
- Stir occasionally.
- When the broccoli appears to be tender, but not mushy, it's done.
- Just use your best judgement.
Nutrition Facts : Calories 381.2, Fat 16, SaturatedFat 2.5, Cholesterol 82.2, Sodium 1152.2, Carbohydrate 21.9, Fiber 4.1, Sugar 12.9, Protein 39
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
CREAMY ASIAN-INSPIRED CHICKEN AND BROCCOLI
A saucepan dish combining cream, soup, and chicken with lots of Asian veggies like bamboo shoots, water chestnuts, baby corn, mushrooms and broccoli. Serve over chow mein noodles or rice, if desired.
Provided by sal
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix soup and cream together in a large saucepan over medium-low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 23.6 g, Cholesterol 123.7 mg, Fat 23.5 g, Fiber 7.4 g, Protein 29.7 g, SaturatedFat 12.1 g, Sodium 1002.1 mg, Sugar 7.2 g
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