Healthified Cashew Chicken And Broccoli Recipes

SKINNY CASHEW CHICKEN AND BROCCOLI

Skinny Cashew Chicken and Broccoli image

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

Ingredients

2 teaspoons canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
2 cups fresh broccoli florets
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/8 teaspoon crushed red pepper flakes
2 cups frozen sugar snap peas (from 24-oz bag)
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 medium green onions, sliced (2 tablespoons)
3 cups hot cooked brown rice
1/4 cup salted roasted cashew halves and pieces

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 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

HEALTHIFIED CASHEW CHICKEN AND BROCCOLI RECIPE - (4.5/5)

Healthified Cashew Chicken and Broccoli Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 14

Ingredients

2 teaspoons canola oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped fresh ginger
2 cups fresh broccoli florets
1 cup chicken broth
1/8 teaspoon crushed red pepper flakes
2 cups frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 medium green onions, sliced
3 cups hot cooked brown rice
1/4 cup salted roasted cashew halves and pieces

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and ginger; 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.

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 :

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