Delicious Dinner!

Last night I made this for dinner and it was quite tasty! I had leftovers for lunch and two of my coworkers also loved it!

"Healthified" Cashew Chicken and Broccoli

7 reviews

Log in to Rate

12 ratings

55% less sat fat • 52% less fat • 21% fewer calories than the original recipe—see the comparison. It's not nutty to serve chicken with cashews. We cut the fat in this dish by using half the cashews. Brown rice and more veggies raised the fiber to new heights. From eatbetteramerica.

prep time:30 min

start to finish:30 min

makes:4 servings

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 Green Giant® 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

1.	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.
2.	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.
3.	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.
High Altitude (3500-6500 ft): No change.