Healthified Cashew Chicken And Broccoli Recipe 455

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.

SKINNY CASHEW CHICKEN AND BROCCOLI

Steps:

• 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.
• 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.
• 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.

HEALTHIFIED CASHEW CHICKEN AND BROCCOLI RECIPE - (4.5/5)

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and ginger; cook and stir 4 to 5 minutes or until chicken begins to brown. 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. 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.

GARLIC CHICKEN AND BROCCOLI CASHEW STIR FRY

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.

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.

ONE PAN BROCCOLI CASHEW CHICKEN

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.

HEALTHIFIED CASHEW CHICKEN AND BROCCOLI

Steps:

• 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.
• 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.
• 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.

HEALTHIFIED CHICKEN AND BROCCOLI-PARMESAN PASTA

Steps:

• In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.
• Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.
• Add chicken to drained pasta and broccoli in Dutch oven. Stir in mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
• To serve, sprinkle with Parmesan cheese.
• calorie 320, fat 10