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Cashew Chicken and Broccoli

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Cashew Chicken and Broccoli
  • Prep 40 min
  • Total 45 min
  • Servings 4
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Fresh ginger gives a boost to this scrumptious one-skillet supper.
By Betty Crocker Kitchens
Updated Jan 31, 2010

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for jars of grated gingerroot in water in the produce section. The fresh flavor and convenience can’t be beat.

Nutrition

590 Calories, 23g Total Fat, 37g Protein, 58g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1590mg
66%
Potassium
750mg
21%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
14%
Sugars
4g
Protein
37g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
30%
30%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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