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Asian Cashew Chicken

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Asian Cashew Chicken
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 4
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Purchased sauces glaze chicken and veggies served on rice in just 30 minutes.

Ingredients

1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
10
frozen fully cooked breaded chicken breast strips, each cut diagonally into thirds
1/4
cup cashew pieces
2
teaspoons oil
1
(9-oz.) pkg. frozen sugar snap peas
1
(8-oz.) can whole water chestnuts, drained, quartered
1
(8-oz.) can sliced bamboo shoots, drained
1
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons teriyaki sauce
2
tablespoons hoisin sauce
1
tablespoon cornstarch

Directions

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, heat oven to 400°F. Place chicken in single layer on ungreased cookie sheet. Bake at 400°F. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time.
  • 3 Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots.
  • 4 In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
670
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
30%
(
Saturated Fat
4g
19%
,
Trans Fat
0g
)
Cholesterol
40mg
13%
Sodium
1360mg
56%
Potassium
370mg
11%
Total Carbohydrate
91g
30%
(
Dietary Fiber
5g
23%
,
Sugars
4g
)
Protein
31g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
5 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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