** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Blanch broccoli in boiling water 2 minutes; rinse in cold water; drain; set aside.
2. Coat skillet with cooking spray. Over medium heat, saute onion, garlic, and bell pepper about 10 minutes.
3. Remove from pan; set aside and keep warm. Wipe skillet with a paper towel; coat very lightly with cooking spray; add cubed chicken; saute over medium heat until golden brown, about 8 minutes.
4. Add soy sauce, 3/4 cup chicken broth, and reserved onion mixture to pan.
5. Arrange blanched broccoli on top. Simmer, covered, 5 minutes.
6. Remove broccoli with slotted spoon; keep warm.
7. Dissolve cornstarch into remaining 1/2 cup broth; add ground peppers.
8. Stir into chicken mixture; simmer until thickened.
9. Add bean sprouts and simmer 1 minute. With slotted spoon, remove chicken-bean sprout mixture to a warmed serving plate.
10. Top with reserved warm broccoli; drizzle with sauce.
Comments on Cashew-Chicken With Broccoli Recipe:
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Posted by a Visitor - March 26, 2012
when do the nuts go in
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tree Nuts, Beans, Bell Pepper, MSG, Poultry, Corn, Garlic, Hot Pepper, Onion allergies.
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