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Cashew Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 422kcal

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
US Customary - Metric

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