Best Skinny 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

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. ...MORE+ LESS-

Provided by @MakeItYours

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.