Citrusy Quinoa Cashew Chicken And Broccoli Recipes

QUINOA CASHEW CHICKEN

Quinoa Cashew Chicken image

Time 30m

Yield 4-5 servings

Number Of Ingredients 15

Ingredients

1½ cups dry quinoa
2 tbsp. sesame oil
½ yellow onion, diced
4 carrots, peeled and sliced
4 cloves garlic, minced
12 oz. cooked, shelled edamame (fresh or frozen)
1 cup frozen peas
1½ cups cooked shredded chicken
3 tbsp. rice vinegar
3 tbsp. soy sauce
¼ tsp. ground black pepper
1 tsp. ground ginger
½ tsp. salt
½ cup roasted cashews
4 green onions, sliced (optional, for serving)

Steps:

Place quinoa in a small pot and add 2½ cups of water. Bring to a boil then reduce to a simmer. When the water is almost gone, turn off the heat and cover.
Heat sesame oil in a large pot or skillet. Add onion, carrots, and ginger and cook until carrots are crisp-tender. Add edamame and peas and cook until they are heated through.
Fluff quinoa with a fork and add it to the pan along with the chicken. Stir to combine.
In a small bowl, whisk together rice vinegar, soy sauce, pepper, ginger, and salt. Pour over quinoa and chicken mixture and stir to combine.
Add cashews and stir to combine.
Top with sliced green onions, if desired, and serve.
Enjoy!

CASHEW CHICKEN AND BROCCOLI

Cashew Chicken and Broccoli image

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

Ingredients

1 cup uncooked regular long-grain white rice
3 tablespoons soy sauce
2 teaspoons grated gingerroot
1 teaspoon sugar
1 teaspoon sesame oil, if desired
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
3 cups fresh broccoli florets
2 green onions, sliced (2 tablespoons)
1 cup salted roasted cashews

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 BROCCOLI

Cashew Chicken with Broccoli image

"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

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
2 cups frozen broccoli cuts
1-3/4 cups boiling water
1 cup uncooked long grain rice
1 jar (6 ounces) sliced mushrooms, drained
1 tablespoon chicken bouillon granules
1/2 to 1 teaspoon ground ginger
Pepper to taste
3/4 cup salted cashews, divided

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 :

CITRUSY CHICKEN AND BROCCOLI

Citrusy Chicken and Broccoli image

This is reminiscent of lemon or orange chicken found in Chinese restaurants. This was so yummy, the first time I made it, my husband ate the whole thing by himself! Serve with steamed white rice.

Provided by JORDANALI

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

⅓ cup guava nectar
⅓ cup rice wine vinegar
¼ cup white sugar
2 teaspoons oyster sauce
1 teaspoon soy sauce
½ teaspoon salt
2 skinless, boneless chicken breast halves - pounded thin and cut into bite-size pieces
⅓ cup cornstarch
¼ cup vegetable oil
½ head broccoli, cut into florets
1 orange, zested and sliced
2 cloves garlic, minced

Steps:

In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 33.7 g, Cholesterol 36 mg, Fat 15.7 g, Fiber 2.3 g, Protein 14.9 g, SaturatedFat 2.7 g, Sodium 429 mg, Sugar 20.1 g

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