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Skinny Cashew Chicken and Broccoli
Skinny Cashew Chicken and Broccoli
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Prep Time:
30 minutes
Total Time:
30 minutes
Healthier version of a classic cashew chicken recipe with 55% less saturated fat, 52% less fat, and 21% fewer calories. Packed with fiber from brown rice and veggies for added nutritious goodness.
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
Instructions:
  • In a large nonstick skillet over medium-high heat, heat oil. Add chicken and gingerroot; cook and stir for 4 to 5 minutes until chicken starts to brown.
  • Combine broccoli, 1/2 cup of broth, and pepper flakes in a covered pot. Cook over medium heat for 2 minutes, stirring once. Then add peas and cook for 2 to 4 minutes more, stirring occasionally, until veggies are crisp-tender.
  • Combine the remaining 1/2 cup of broth with soy sauce, vinegar, cornstarch, and sugar in a small bowl. Stir this mixture into the chicken until thickened and bubbly. Add onions and continue to cook until the sauce thickens. Serve over rice and top with cashews.

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