Cashew Chicken and Broccoli

Cashew Chicken and Broccoli

Fresh ginger gives a boost to this scrumptious one-skillet supper.

Prep Time

40

Minutes

Total Time

45

Minutes

Makes

4

servings

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
  1. Cook rice in water as directed on package.
  2. Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
  3. In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
  4. 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.
  5. Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
  6. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Look for jars of grated gingerroot in water in the produce section. The fresh flavor and convenience can’t be beat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 590
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 1590mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.