Skinny Cashew Chicken and Broccoli

Gluten Free
Dairy Free
Health score
49%
Skinny Cashew Chicken and Broccoli
30 min.
4
421kcal

Suggestions


Looking for a delicious and healthy meal that won't take up your entire evening? Look no further than this Skinny Cashew Chicken and Broccoli! This delightful dish is not only gluten-free and dairy-free, but it also packs a punch of flavor while keeping the calorie count in check at just 421 kcal per serving. Perfect for a quick lunch or a satisfying dinner, this recipe serves four and can be ready in just 30 minutes!

The combination of tender, boneless chicken breasts, vibrant broccoli florets, and crunchy sugar snap peas creates a colorful and nutritious plate that is sure to please everyone at the table. The addition of roasted cashew halves adds a delightful crunch and a nutty flavor that elevates this dish to a whole new level. With a savory sauce made from reduced-sodium soy sauce, rice vinegar, and a hint of ginger, each bite is bursting with taste.

Whether you're meal prepping for the week or looking for a quick weeknight dinner, this Skinny Cashew Chicken and Broccoli is a fantastic choice. It's a wholesome meal that satisfies your cravings without the guilt. So grab your frying pan and get ready to whip up a dish that is as enjoyable to make as it is to eat!

Ingredients

  • teaspoons canola oil 
  • lb chicken breast boneless skinless cut into 1-inch pieces
  • teaspoon ginger finely chopped
  • cups broccoli florets fresh
  • cup chicken broth reduced-sodium (from 32-oz carton)
  • 0.1 teaspoon pepper red crushed
  • cups sugar snap peas frozen (from 24-oz bag)
  • tablespoons soy sauce reduced-sodium
  • teaspoons rice vinegar 
  • tablespoon cornstarch 
  • teaspoon sugar 
  • tablespoons spring onion sliced
  • cups brown rice hot cooked
  • 0.3 cup cashew pieces salted

Equipment

  • bowl
  • frying pan

Directions

  1. In 12-inch nonstick skillet, heat oil over medium-high heat.
  2. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
  3. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once.
  4. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
  5. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture.
  6. Add onions; cook, stirring frequently, until sauce is thickened and bubbly.
  7. Serve over rice; sprinkle with cashews.

Nutrition Facts

Calories421kcal
Protein32.22%
Fat22.14%
Carbs45.64%

Properties

Glycemic Index
69.12
Glycemic Load
18.46
Inflammation Score
-8
Nutrition Score
33.519565302393%

Flavonoids

Luteolin
0.36mg
Kaempferol
3.61mg
Myricetin
0.03mg
Quercetin
1.8mg

Nutrients percent of daily need

Calories:421.13kcal
21.06%
Fat:10.37g
15.95%
Saturated Fat:1.84g
11.52%
Carbohydrates:48.08g
16.03%
Net Carbohydrates:42.51g
15.46%
Sugar:4.43g
4.92%
Cholesterol:72.57mg
24.19%
Sodium:602.46mg
26.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.94g
67.87%
Manganese:2.03mg
101.51%
Vitamin C:71.98mg
87.24%
Vitamin B3:15.41mg
77.07%
Vitamin K:69.34µg
66.04%
Vitamin B6:1.29mg
64.4%
Selenium:39.54µg
56.49%
Phosphorus:494.01mg
49.4%
Magnesium:148.55mg
37.14%
Vitamin B5:2.93mg
29.29%
Potassium:934.79mg
26.71%
Vitamin B1:0.37mg
24.56%
Fiber:5.57g
22.27%
Copper:0.43mg
21.42%
Iron:3.44mg
19.11%
Vitamin A:898.56IU
17.97%
Folate:68.92µg
17.23%
Zinc:2.52mg
16.81%
Vitamin B2:0.28mg
16.35%
Vitamin E:1.27mg
8.5%
Calcium:74.34mg
7.43%
Vitamin B12:0.29µg
4.76%