Skinny Cashew Chicken And Broccoli Recipes

ONE PAN BROCCOLI CASHEW CHICKEN

One Pan Broccoli Cashew Chicken image

One Pan Broccoli Cashew Chicken whips up in 15 minutes and is so easy to make. This delicious, 10 ingredient, full of flavor meal is easy on the budget too!

Provided by Emily Vidaurri

Time 30m

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breast, cubed (preferably pasture-raised or organic)
2 tbsp grass-fed butter, ghee or avocado oil
1" chunk ginger, grated or finely minced
5 fresh garlic cloves, finely minced
½ tsp mineral-rich salt (my favorite salt)
1 cup roasted cashews
2 cups broccoli florets
½ cup homemade bone broth or store-bought bone broth
¼ cup coconut aminos
2 tbsp honey

Steps:

Add healthy fat of choice to a pan over medium-high heat. Add the garlic and ginger, stirring occasionally for 1 minute.
Add the chicken and season with sea salt, stirring occasionally for 3-4 minutes until there is no more pink in the chicken. Add the cashews and broccoli, stirring occasionally for 1 minute.
Add the bone broth, coconut aminos and honey, stirring occasionally for 9 minutes or until the sauce has slightly thickened, the broccoli is tender and chicken is cooked through.
Remove from heat and allow to rest for a couple of minutes then serve immediately.

Nutrition Facts : Calories 172 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 4 ounces, Sodium 164 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CASHEW CHICKEN WITH BROCCOLI

Cashew Chicken with Broccoli image

"I love to cook and bake for my family and friends," says Bonnie DeVries. The reader from Brainerd, Minnesota seasons this chicken and rice casserole with ground ginger, then stirs in some crunchy cashews. -Bonnie DeVries, Brainerd, Minnesota

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
2 cups frozen broccoli cuts
1-3/4 cups boiling water
1 cup uncooked long grain rice
1 jar (6 ounces) sliced mushrooms, drained
1 tablespoon chicken bouillon granules
1/2 to 1 teaspoon ground ginger
Pepper to taste
3/4 cup salted cashews, divided

Steps:

In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews.

Nutrition Facts :

CASHEW CHICKEN AND BROCCOLI

Cashew Chicken and Broccoli image

Fresh ginger gives a boost to this scrumptious one-skillet supper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup uncooked regular long-grain white rice
3 tablespoons soy sauce
2 teaspoons grated gingerroot
1 teaspoon sugar
1 teaspoon sesame oil, if desired
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
3 cups fresh broccoli florets
2 green onions, sliced (2 tablespoons)
1 cup salted roasted cashews

Steps:

Cook rice in water as directed on package.
Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

Nutrition Facts : Calories 590, Carbohydrate 58 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 4 g, TransFat 0 g

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