Asian

Cashew Chicken and Broccoli is for Dinner.

Cashew Chicken and Broccoli takes 30 minutes to prepare.

Cashew Chicken and Broccoli takes 30 minutes to cook.

Cashew Chicken and Broccoli makes 4 servings.

The ingredients for Cashew Chicken and Broccoli are:

2 teaspoons canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
2 cups fresh broccoli florets
1 1/2 cup reduced-sodium chicken broth
1/8 teaspoon crushed red pepper flakes
2 cups sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 medium green onions, sliced (2 tablespoons)
1/2 cup salted roasted cashew halves and pieces

Here is how you make Cashew Chicken and Broccoli:

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 minutes longer, stirring once, until vegetables are crisp-tender. 3. In small bowl, mix remaining broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions and cashews; cook, stirring frequently, until sauce is thickened and bubbly.Number of Servings: 4Recipe submitted by SparkPeople user ANN56187.

The nutritional information for Cashew Chicken and Broccoli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 313.1

• Total Fat: 12.0 g
• Cholesterol: 67.6 mg
• Sodium: 650.6 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 4.0 g
• Protein: 32.6 g

Cashew Chicken and Broccoli is Asian cuisine.