GARLIC CHICKEN AND BROCCOLI CASHEW STIR FRY
Garlic Chicken and Broccoli Cashew Stir Fry is the easiest meal to make and only requires one skillet! This meal is packed with amazing flavor and crunchy cashews and will become an instant favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil. In a medium sized skillet over medium high heat add the chicken and pour the sauce on top. Cook for about 3 minutes or until chicken is no longer pink.
- Reserve 1/4 cup of chicken broth and cornstarch in a small bowl until cornstarch has dissolved. Add 1/2 cup chicken broth to the skillet with broccoli and cashews. Cover and cook for until broccoli is tender, about 3-5 minutes.
- Add in the reserved broth and cornstarch mixture and continue to let simmer until the sauce has thickened. Serve with chopped green onions and serve over rice if desired.
Nutrition Facts : Calories 378 kcal, Carbohydrate 25 g, Protein 20 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 1039 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
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 :
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
CASHEW CHICKEN WITH GINGER
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. -Oma Rollison, El Cajon, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.
Nutrition Facts : Calories 349 calories, Fat 19g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 650mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
SKINNY CASHEW CHICKEN AND BROCCOLI
55% less sat fat • 52% less fat • 21% fewer calories than the original recipe. We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- 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 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
- In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 70 mg, Fiber 8 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving (1 cup chicken mixture and 3/4 cup rice), Sodium 660 mg, Sugar 6 g, TransFat 0 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
CHICKEN AND CASHEWS WITH BROCCOLI
Here is a recipe that originally came from the Women's Weekly cookbook series. This one is fast, easy and healthy! You can substitute the cashews for firm tofu if you wish!
Provided by Kim A. Heaphy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thinly slice or julienne carrots and broccoli stalk. Cut broccoli florets into bite size pieces.
- Thinly slice chicken pieces.
- Mix cornflour, stock, water, and oyster sauce together.
- Heat half the oil in a wok.
- Add chicken in batches, stir-fry until tender and set aside.
- Heat remaining oil in wok , add garlic, leek carrots and broccoli, stir fry until leek is soft.
- Add chicken and bean sprouts. Add sauce mixture and nuts and stir until mixture boils and thinckens slightly.
- Serve over hot rice or rice noodles.
CHICKEN WITH CASHEWS AND BROCCOLI
Make and share this Chicken With Cashews and Broccoli recipe from Food.com.
Provided by DogAndCatDoc
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine cornstarch, chicken broth, sherry, tamari sauce and Tobasco in a bowl and mix well, set aside.
- Heat the oil in a hot skillet or wok.
- When the oil is hot add the chicken and the ginger and cook until chicken is done but not browned, stirring constantly.
- Remove and discard the ginger.
- Set chicken aside in a bowl.
- Using same pan or wok, now add the broccoli, red pepper, mushrooms, scallions and garlic.
- Cook about 3 minutes (slightly longer if broccoli flowerets are large), stirring constantly until broccoli and peppers are heated through but not too soft.
- Combine the broth mixture with the vegetables and stir until sauce starts to thicken slightly.
- Add chicken back into vegetable mixture.
- Sprinkle with the nuts and serve immediately (over or with rice).
Nutrition Facts : Calories 268.8, Fat 7.8, SaturatedFat 1.6, Cholesterol 68.4, Sodium 606.3, Carbohydrate 10.8, Fiber 1.4, Sugar 2.7, Protein 32.6
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
BROCCOLI LEMON CHICKEN WITH CASHEWS
A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
- Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.
Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium
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