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Sichuan Cashew Chicken

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  • Prep 5 min
  • Total 30 min
  • Servings 4
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Dinner ready in 30 minutes. Enjoy this delicious chicken with vegetables and noodles – a wonderful meal sprinkled with cashew.
Updated Dec 6, 2010
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Ingredients

  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
  • 1 tablespoon chili or vegetable oil
  • 1 bag (1 pound) frozen broccoli, carrots and water chestnuts (or other combination)
  • 1/3 cup stir-fry sauce
  • Hot cooked noodles or rice, if desired
  • 1/4 cup cashew halves, if desired

Steps

  • 1
    Remove fat from chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • 2
    Add vegetables to skillet; stir-fry about 2 minutes or until crisp-tender. Stir in stir- fry sauce; cook and stir about 30 seconds or until heated through.
  • 3
    Cut chicken into 1-inch diagonal slices. Serve chicken with vegetables and noodles. Sprinkle with cashews.

Tips from the Betty Crocker Kitchens

  • tip 1
    • Don't assume that dry-roasted nuts are significantly lower in fat and calories than regular roasted nuts. Nuts absorb little oil during roasting. All nuts, whether roasted in oil or not, are high-calorie foods and should be enjoyed in moderation.
  • tip 2
    • We all struggle to find time to exercise. By limiting TV to a half hour a night (most of us watch far more than that), you free up more time for exercise. You can even stay active while you watch by doing crunches, push-ups and leg lifts.

Nutrition

310 Calories, 8g Total Fat, 32g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
95mg
Sodium
1020mg
Total Carbohydrate
30g
Dietary Fiber
4g
Protein
32g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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