Cashew Lemon Chicken With Broccoli Food

CASHEW LEMON CHICKEN WITH BROCCOLI

Steps:

• Preheat oven to 400.
• Line a baking sheet with parchment paper.
• In a blender or food processor, pulse cashews until a meal forms.
• Pour contents into a medium bowl, then add the Italian seasoning, salt, and parmesan cheese.
• Mix to combine and set aside.
• In another bowl, add the zest of one lemon and the juice of one lemon.
• Then add the eggs, oil/butter, whisk together well, and set aside.
• Next, prepare the chicken. slice the chicken breasts so they are only about 1/2 inch thick. You don't want thick chicken breasts or else everything won't cook evenly!
• Dip each breast into the egg-lemon mixture, then the cashew mixture, and lay on the baking sheet.
• Repeat process until all chicken has been covered.
• Slice remaining lemon and add a piece to the top of each chicken.
• Place broccoli florets around the chicken. spray them with coconut oil and sprinkle with parmesan cheese.
• Bake for 20 minutes or until chicken is fully cooked through.
• ENJOYYYYYYY

CASHEW CHICKEN AND BROCCOLI

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.

CASHEW CHICKEN WITH BROCCOLI

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.

ASIAN BROCCOLI CHICKEN WITH CASHEWS

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and garlic; cook 6 to 8 min. or until chicken is done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add broccoli and water to skillet; cover. Cook 3 to 4 min. or until broccoli is crisp-tender, stirring occasionally.
• Stir in chicken and all remaining ingredients except nuts; cook 2 min. or until heated through, stirring occasionally. Top with nuts.

BROCCOLI, CHICKEN & CASHEW NUT STIR FRY

Steps:

• In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
• Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
• Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
• Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.

CHICKEN AND CASHEWS WITH BROCCOLI

Steps:

• Thinly slice or julienne carrots and broccoli stalk. Cut broccoli florets into bite size pieces.
• Thinly slice chicken pieces.
• Mix cornflour, stock, water, and oyster sauce together.
• Heat half the oil in a wok.
• Add chicken in batches, stir-fry until tender and set aside.
• Heat remaining oil in wok , add garlic, leek carrots and broccoli, stir fry until leek is soft.
• Add chicken and bean sprouts. Add sauce mixture and nuts and stir until mixture boils and thinckens slightly.
• Serve over hot rice or rice noodles.

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.