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43

Cashew Chicken and Broccoli

14 Ratings

6 Comments

Prep 40 min
Total 45 min
Servings 4

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

Ingredients

cup uncooked regular long-grain white rice

tablespoons soy sauce

teaspoons grated gingerroot

teaspoon sugar

teaspoon sesame oil, if desired

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

tablespoon vegetable oil

cups fresh broccoli florets

green onions, sliced (2 tablespoons)

cup salted roasted cashews

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 210

% Daily Value

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;