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Skinny Cashew Chicken and Broccoli

 83 Ratings
9 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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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.

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

Directions

  • 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.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

If you choose to cook regular brown rice, be sure to start it before you begin stir-frying—it will take about 45 minutes to cook. The instant type takes only about 10 minutes.

Frozen broccoli can be substituted for the fresh.

Look for packages of pre-cut chicken for stir-fry in the meat department.

Nutrition Information

No nutrition information available for this recipe.

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