Best 4 Healthified Cashew Chicken And Broccoli Recipes
Craving a flavorful and nutritious meal that satisfies your taste buds without compromising your health goals? Look no further than Healthified Cashew Chicken and Broccoli! This delectable dish combines the goodness of tender chicken, crisp broccoli florets, and a delightful cashew-based sauce, all while keeping the calorie count in check. Embark on a culinary journey that nourishes your body and soul, leaving you feeling satisfied and energized. Get ready to whip up a healthier version of this classic dish that will tantalize your palate and become a favorite in your weekly meal rotation.
Let's cook with our recipes!
SKINNY CASHEW CHICKEN AND BROCCOLI
55% less sat fat • 52% less fat • 21% fewer calories than the original recipe. We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 70 mg, Fiber 8 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving (1 cup chicken mixture and 3/4 cup rice), Sodium 660 mg, Sugar 6 g, TransFat 0 g
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
HEALTHIFIED CASHEW CHICKEN AND BROCCOLI RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 14
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.
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 :
Tips:
- Choose lean protein: Opt for boneless, skinless chicken breasts or thighs. Alternatively, tofu or tempeh can be used as plant-based protein sources.
- Use low-sodium soy sauce: Regular soy sauce is high in sodium, which can increase blood pressure. Look for low-sodium or reduced-sodium soy sauce instead.
- Use cornstarch for thickening: Cornstarch is a great way to thicken the sauce without adding extra calories or fat. Just mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry, then add it to the sauce.
- Add vegetables: Broccoli is a classic addition to cashew chicken, but you can also add other vegetables like bell peppers, carrots, or snow peas. This will make the dish more nutritious and colorful.
- Go easy on the cashews: Cashews are high in fat, so it's best to use them sparingly. A quarter cup of cashews per serving is a good guideline.
- Serve over brown rice or quinoa: These whole grains will help to make the dish more filling and nutritious.
Conclusion:
This healthier version of cashew chicken is a delicious and nutritious meal that can be enjoyed by the whole family. It's packed with lean protein, vegetables, and healthy fats, and it's low in sodium and calories. Plus, it's easy to make and can be on the table in under 30 minutes. So next time you're craving Chinese food, give this healthier cashew chicken a try. You won't be disappointed!
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