Equipment
- nonstick pan
Ingredients
- 1/2 cup White rice
- 1 tbsp Extra-virgin olive oil
- 1 pound Chicken breast boneless skinless sliced thin
- 1 tsp Fresh ginger minced
- 3 cloves Garlic minced
- 1.5 cups Chicken broth
- 1/4 cup Reduced-sodium soy sauce
- 1 head Broccoli chopped into small florets
- 4 oz Water chestnuts drained
- 2 tsp Cornstarch dissolved in an equal amount of water
- 3 tbsp Scallions sliced
- 1/2 cup Cashews
Instructions
- Cook the rice according to the instructions on the package. Once cooked, season with salt and pepper to taste, cover with a lid, and set aside.
- In a non-stick pan, heat the oil over medium-high heat; stir-fry the chicken, ginger, and garlic until the chicken is lightly browned.
- Add in the broth, soy sauce, broccoli, water chestnuts; cover with a lid and bring to a simmer until the chicken is no longer pink and cooked through, about 8-10 minutes.
- Stir in the cornstarch mixture until the sauce becomes thick and smooth, 1-2 minutes.
- Serve with rice, garnish with scallions and cashews.
Nutrition
Calories: 422kcal | Carbohydrates: 41g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1042mg | Potassium: 1189mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1028IU | Vitamin C: 145mg | Calcium: 106mg | Iron: 4mg
Cashew Chicken
Equipment
- nonstick pan
Ingredients
- 1/2 cup White rice
- 1 tbsp Extra-virgin olive oil
- 1 pound Chicken breast boneless skinless sliced thin
- 1 tsp Fresh ginger minced
- 3 cloves Garlic minced
- 1.5 cups Chicken broth
- 1/4 cup Reduced-sodium soy sauce
- 1 head Broccoli chopped into small florets
- 4 oz Water chestnuts drained
- 2 tsp Cornstarch dissolved in an equal amount of water
- 3 tbsp Scallions sliced
- 1/2 cup Cashews
Instructions
- Cook the rice according to the instructions on the package. Once cooked, season with salt and pepper to taste, cover with a lid, and set aside.
- In a non-stick pan, heat the oil over medium-high heat; stir-fry the chicken, ginger, and garlic until the chicken is lightly browned.
- Add in the broth, soy sauce, broccoli, water chestnuts; cover with a lid and bring to a simmer until the chicken is no longer pink and cooked through, about 8-10 minutes.
- Stir in the cornstarch mixture until the sauce becomes thick and smooth, 1-2 minutes.
- Serve with rice, garnish with scallions and cashews.
Nutrition
Calories: 422kcalCarbohydrates: 41gProtein: 35gFat: 14gSaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 1042mgPotassium: 1189mgFiber: 6gSugar: 5gVitamin A: 1028IUVitamin C: 145mgCalcium: 106mgIron: 4mg
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