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Skinny Cashew Chicken and Broccoli

Skinny Cashew Chicken and Broccoli
  • Prep 30 min
  • Total 30 min
  • Servings 4
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.
Updated March 11, 2016
Make With
Make With
Progresso Broth

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving (1 cup chicken mixture and 3/4 cup rice)
Calories
440
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
660mg
27%
Potassium
510mg
15%
Total Carbohydrate
51g
17%
Dietary Fiber
8g
32%
Sugars
6g
Protein
35g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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