ONE PAN BROCCOLI CASHEW CHICKEN
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
Categories Main Dishes
Time 30m
Number Of Ingredients 10
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
GARLIC CHICKEN AND BROCCOLI CASHEW STIR FRY
Garlic Chicken and Broccoli Cashew Stir Fry is the easiest meal to make and only requires one skillet! This meal is packed with amazing flavor and crunchy cashews and will become an instant favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil. In a medium sized skillet over medium high heat add the chicken and pour the sauce on top. Cook for about 3 minutes or until chicken is no longer pink.
- Reserve 1/4 cup of chicken broth and cornstarch in a small bowl until cornstarch has dissolved. Add 1/2 cup chicken broth to the skillet with broccoli and cashews. Cover and cook for until broccoli is tender, about 3-5 minutes.
- Add in the reserved broth and cornstarch mixture and continue to let simmer until the sauce has thickened. Serve with chopped green onions and serve over rice if desired.
Nutrition Facts : Calories 378 kcal, Carbohydrate 25 g, Protein 20 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 1039 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
CASHEW CHICKEN AND BROCCOLI
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
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
CASHEW CHICKEN WITH BROCCOLI
"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
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 :
BROCCOLI LEMON CHICKEN WITH CASHEWS
A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
- Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.
Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium
ASIAN CHICKEN WITH CASHEWS AND BROCCOLI
Adapted from a recipe book, this is low-fat and low-calorie, and very healthy. Go ahead and get everything ready ahead of time, as this dish will move quickly once you get started. Excellent one dish meal, can serve with or without brown rice... you also might want to add additional soy sauce to taste.
Provided by larchie
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Combine cornstarch, chicken stock, sherry, soy, and tabasco in small bowl.
- Heat oil in hot skillet/wok (med high to high heat). Once oil hot, add chicken and ginger; stir constantly until chicken white; remove ginger, push chicken (as best you can) to side.
- Add broccoli, red pepper, mushrooms, scallions, and garlic to center of wok. Cook 3 minutes, stirring constantly.
- Stir in broth mixture mixture to the vegetables and chicken (stir chicken back in). Stir until sauce thickens a bit.
- Sprinkle with nuts, serve over rice if desired, and eat.
Nutrition Facts : Calories 477.5, Fat 23.4, SaturatedFat 5.8, Cholesterol 94.6, Sodium 782.1, Carbohydrate 19.9, Fiber 2.8, Sugar 5.4, Protein 39
CHICKEN WITH CASHEWS AND BROCCOLI
Make and share this Chicken With Cashews and Broccoli recipe from Food.com.
Provided by DogAndCatDoc
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine cornstarch, chicken broth, sherry, tamari sauce and Tobasco in a bowl and mix well, set aside.
- Heat the oil in a hot skillet or wok.
- When the oil is hot add the chicken and the ginger and cook until chicken is done but not browned, stirring constantly.
- Remove and discard the ginger.
- Set chicken aside in a bowl.
- Using same pan or wok, now add the broccoli, red pepper, mushrooms, scallions and garlic.
- Cook about 3 minutes (slightly longer if broccoli flowerets are large), stirring constantly until broccoli and peppers are heated through but not too soft.
- Combine the broth mixture with the vegetables and stir until sauce starts to thicken slightly.
- Add chicken back into vegetable mixture.
- Sprinkle with the nuts and serve immediately (over or with rice).
Nutrition Facts : Calories 268.8, Fat 7.8, SaturatedFat 1.6, Cholesterol 68.4, Sodium 606.3, Carbohydrate 10.8, Fiber 1.4, Sugar 2.7, Protein 32.6
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
ASIAN BROCCOLI CHICKEN WITH CASHEWS
Keep the family home with this Asian-inspired chicken and broccoli restaurant favorite. (And keep them guessing about the surprise ingredient.)
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-1/4 cups each.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
BROCCOLI, CHICKEN & CASHEW NUT STIR FRY
These ingredients are good sources of folic acid - healthy food never tasted so good
Provided by Good Food team
Categories Main course, Supper
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
CHICKEN AND CASHEWS WITH BROCCOLI
Here is a recipe that originally came from the Women's Weekly cookbook series. This one is fast, easy and healthy! You can substitute the cashews for firm tofu if you wish!
Provided by Kim A. Heaphy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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