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Cashew Chicken and Broccoli

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By Betty Crocker Kitchens
Updated Jan 31, 2010
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Fresh ginger gives a boost to this scrumptious one-skillet supper.

Cashew Chicken and Broccoli

  • Prep Time 40 min
  • Total 45 min
  • Servings 4
  • Ingredients 12
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook rice in water as directed on package.
  • Step 
    2
    Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
  • Step 
    3
    In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
  • Step 
    4
    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.
  • Step 
    5
    Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
  • Step 
    6
    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

590 Calories
23g Total Fat
37g Protein
58g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1590mg
66%
Potassium
750mg
21%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
14%
Sugars
4g
Protein
37g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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