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"Healthified" Cashew Chicken and Broccoli

LiveBetterAmerica Recipe by

"Healthified" Cashew Chicken and Broccoli

55% less sat fat • 52% less fat • 21% fewer calories than the original recipe—see the comparison. It's not nutty to serve chicken with cashews. We cut the fat in this dish by using half the cashews. Brown rice and more veggies raised the fiber to new heights. 4 servings

(1 comment)
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 0

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 Green Giant® 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

Directions

  • 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.
Tips  

Expert Tips

Frozen broccoli can be substituted for the fresh.

Look for packages of pre-cut chicken for stir-fry in the meat department.

Comments (1)

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