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Home > Recipes > Whole Grains > Brown & Wild Rice > Healthified Cashew Chicken and Broccoli

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Healthified Cashew Chicken and Broccoli

Healthified Cashew Chicken and Broccoli
Recipe Tip
What is "Heallthified"?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Success
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.
Substitution
Frozen broccoli can be substituted for the fresh.
Time-Saver
Look for packages of pre-cut chicken for stir-fry in the meat department.

10

reviews

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Based on 26 ratings

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. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:4 servings
2teaspoons canola oil
1lb boneless skinless chicken breasts, cut into 1-inch pieces
1teaspoon finely chopped gingerroot
2cups fresh broccoli florets
1cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/8teaspoon crushed red pepper flakes
2cups Green Giant® frozen sugar snap peas (from 24-oz bag)
3tablespoons reduced-sodium soy sauce
2teaspoons rice vinegar
1tablespoon cornstarch
1teaspoon sugar
2medium green onions, sliced (2 tablespoons)
3cups hot cooked brown rice
1/4cup salted roasted cashew halves and pieces
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.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving (1 cup chicken mixture and 3/4 cup rice): Calories 440 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 660mg; Total Carbohydrate 51g (Dietary Fiber 8g, Sugars 6g); Protein 35g Percent Daily Value*: Vitamin A 15%; Vitamin C 40%; Calcium 8%; Iron 20% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 3 Vegetable; 3 Lean Meat Carbohydrate Choices: 3 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
10 Reviews

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Cashew chicken
Very good dinner! My husband has high cholesterol and blood pressure so we try our best to eat healthy. I did not add sugar and I used cashews that were lightly salted. Especially since the cashews are added to a mixture of other ingredients, you wouldn't know the difference if there were more salt. I would recommend looking at chicken broth before buying because the one I used is organic, regular chicken broth and was only 5mg higher in sodium than the Progresso reduced-sodium chicken broth recommended.
Posted at 10:45 AM on July 16 2010 by
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Yummy!
We both loved this! My husband loves greasy chinese take out and he loved this! I followed the recipe (except we used jasmine rice) and think I will next time as well.
Posted at 10:08 AM on June 25 2010 by Mellie13
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Good stuff!
We had almost everything on hand to make this one and it turned out great.Hope to see more recipes like this one in the future!
Posted at 11:19 AM on April 26 2010 by kricket138
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cashew chicken and brocoli
My husband will not eat chicken but I fixed this dish and he went back for seconds.
Posted at 12:21 PM on January 19 2010 by lady13c
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Very tasty and nice texture
This was a very delicious dish. My family all liked it and I loved the extra veggies in it. The snow peas added a nice crunch to it. Very yummy and a keeper.
Posted at 12:40 PM on June 22 2009 by MMM3
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Yum!
This is delicious! I have made it for my family three times now and they all love it! I recommend adding the cashews when you add the sugar snap peas. They really meld with the dish that way. I also added a bit less red pepper while making the dish and another teaspoon of ginger to make it flavorful, but not spicy. Then my husband and I added red pepper flakes when plated. This one is a "keeper"!
Posted at 8:02 AM on April 30 2009 by stasassy
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I made this with tofu, instead of chicken. It was tasty - I added red pepper flakes for some HEAT.
Posted at 9:33 AM on March 25 2009 by chris
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Tangy, tasty!
A really tasty dish - have been craving something oriental/Asian and this hit the spot. We had it with brown/wild rice. Next time I might add a red bell pepper for extra color.
Posted at 10:00 AM on December 17 2008 by Okiepeech
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Tastes Too Good to be Healthy
Great flavor. Mine turned out extremely green but that's not a bad thing ;) A very strong ginger flavor came through but wasn't overpowered by the sauce. Will definitely make this again.
Posted at 10:43 AM on December 16 2008 by jcarouth
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Amazing!
I served this dish to my family; that is full of picky eaters! To my surprise, everyone loved it! Not only was it nutrient rich, but it was very delicious as well. When dinner was over everything was gone! Even our littlest enjoyed it! The one thing I would suggest, is to slim down on the cashews, and sugar. This gets rid of some of the fat.
Posted at 9:57 AM on October 24 2008 by beetlebug14
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