Healthified Cashew Chicken and Broccoli

Healthified Cashew Chicken and Broccoli

Healthified Cashew Chicken and Broccoli
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total prep
55% less sat fat • 52% less fat • 21% fewer calories than the original recipe— see the comparison It's not nutty to serve chicken with cashews. We cut the fat in this dish by using half the cashews. Brown rice and more veggies raised the fiber to new heights.


  • 2 teaspoons canola oil
  • 2 teaspoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 2 medium green onions, sliced (2 tablespoons)
  • 3 cups hot cooked brown rice
  • 1/4 cup salted roasted cashew halves and pieces
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon finely chopped gingerroot
  • 2 cups fresh broccoli florets
  • 1 cup reduced-sodium chicken broth (from 32-oz carton)
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cups frozen sugar snap peas (from 24-oz bag)
  • 3 tablespoons reduced-sodium soy sauce


  • 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.

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