Skinny Cashew Chicken and Broccoli

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

Suggestions


Are you 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 with vibrant flavors and wholesome ingredients. Perfect for lunch or dinner, it’s a fantastic way to enjoy a satisfying meal without the guilt.

Imagine tender pieces of boneless chicken breasts sautéed to perfection, combined with crisp-tender broccoli and sweet sugar snap peas, all enveloped in a savory sauce that’s both rich and light. The addition of roasted cashews adds a delightful crunch and nutty flavor, making each bite a delightful experience. Plus, with only 421 calories per serving, you can indulge without compromising your health goals.

This recipe is quick and easy, ready in just 30 minutes, making it ideal for busy weeknights or meal prep. Serve it over fluffy brown rice to soak up all the delicious sauce, and you have a complete meal that’s sure to impress your family and friends. Whether you’re a seasoned cook or just starting out, this Skinny Cashew Chicken and Broccoli is a must-try that will leave you craving more!

Ingredients

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

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%