Skinny Cashew Chicken And Broccoli Recipes

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CASHEW CHICKEN AND BROCCOLI STIR FRY



Cashew Chicken and Broccoli Stir Fry image

Faster than calling for take-out, this simple and delicious recipe will get you stir-frying like a pro in no time.

Provided by Maple Lodge Farms

Time 25m

Yield 4

Number Of Ingredients 15

1 lb (500 g) Fresh From The Farm Boneless Skinless Chicken Breast, cubed
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) reduced-sodium chicken broth
1 tsp (5 mL) cornstarch
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) rice wine vinegar
1 tbsp (15 mL) honey
1 tbsp (15 mL) sesame oil
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
2 tbsp (30 mL) canola oil
1 head broccoli, cut into small florets
1/3 cup (75 mL) cashews, toasted
2 green onions, thinly sliced
1 cup (250 mL) jasmine rice, cooked

Steps:

  • Season chicken with salt and pepper. In bowl, whisk together chicken broth and cornstarch until smooth; stir in soy sauce, vinegar, honey, sesame oil, garlic and ginger. Set aside.
  • Heat canola oil in wok or large skillet over high heat; cook chicken, stirring often, for 2 to 3 minutes or until starting to brown. Transfer to plate.
  • Stir in broccoli; cook, stirring, for 2 to 3 minutes or until broccoli is slightly softened. Return chicken to pan. Stir in stir-fry sauce; bring to boil. Cook for 1 to 2 minutes or until sauce is thickened, chicken is cooked through and broccoli is tender-crisp.
  • Stir in cashews and green onions. Serve stir-fry with rice.

Nutrition Facts : ServingSize 4

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

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

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

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 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

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 :

BROCCOLI LEMON CHICKEN WITH CASHEWS



Broccoli lemon chicken with cashews image

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

1 tbsp groundnut oil or sunflower oil
340g pack of mini chicken breast fillets (sometimes called goujons)
2 garlic cloves , sliced
200g pack tender stem broccoli , stems halved if very long
200ml chicken stock
1 heaped tsp cornflour
1 tbsp clear honey or 2 tsp golden caster sugar
the zest of half a lemon and the juice of a whole one
a large handful of roasted cashews

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

ASIAN BROCCOLI CHICKEN WITH CASHEWS



Asian Broccoli Chicken with Cashews image

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

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
2 cloves garlic, minced
5 cups small broccoli florets
1/2 cup water
1/4 cup KRAFT Classic CATALINA Dressing
2 Tbsp. lite soy sauce
1/4 tsp. crushed red pepper
1/4 cup PLANTERS Cashew Halves with Pieces

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

CHICKEN AND CASHEWS WITH BROCCOLI



Chicken and Cashews With Broccoli image

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

2 tablespoons vegetable oil
500 g chicken thigh fillets
1 garlic clove, minced
1 leek (well washed and thinly sliced)
250 g broccoli
2 carrots
1 cup bean sprouts
1 teaspoon cornflour
1 teaspoon chicken bouillon
125 ml water
30 ml oyster sauce
75 g cashews (unsalted and roasted)

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.

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