"Healthified" Cashew Chicken and Broccoli
Recipe from Betty Crocker

We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber. It has 55% less sat fat, 52% less fat, and 21% fewer calories than the original recipe.


Healthified Cashew Chicken and Broccoli

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Servings: 4 servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Broccoli, Chinese Stir Fry, Dinner, Low Fat
 
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Ingredients
  • 2   teaspoons
    canola oil
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  • 1   lb
    boneless skinless chicken breasts, cut into 1-inch pieces
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  • 1   teaspoon
    finely chopped gingerroot
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  • 2   cups
    fresh broccoli florets
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  • 1   cup
    Progresso® reduced-sodium chicken broth (from 32-oz carton)
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  • 1/8   teaspoon
    crushed red pepper flakes
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  • 2   cups
    Green Giant® frozen sugar snap peas (from 24-oz bag)
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  • 3   tablespoons
    reduced-sodium soy sauce
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  • 2   teaspoons
    rice vinegar
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  • 1   tablespoon
    cornstarch
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  • 1   teaspoon
    sugar
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  • 2   medium
    green onions, sliced (2 tablespoons)
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  • 3   cups
    hot cooked brown rice
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  • 1/4   cup
    salted roasted cashew halves and pieces
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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.

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Nutrition information
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. Daily Values: 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
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