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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cashew-Chicken With Broccoli

Recipe Tags: Poultry Recipes

Date Added: December 07, 2009


12 Ounces Broccoli about 4
1/2 Cup Onion
2 Unit Garlic minced
1 Red Bell Pepper chopped
8 Ounces Chicken Breasts cubed
2 Tablespoons Soy Sauce plus 1 teaspoon
1 1/4 Cups Chicken Broth divi
1 1/2 Tablespoons Cornstarch Dissolved In
1/8 Teaspoon Ground Red Pepper optional
1/8 Teaspoon Pepper optional
2 Cups Bean Sprouts rinsed
1/4 Cup Cashew or pistachios
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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:

Posted by a Visitor - March 26, 2012
when do the nuts go in
Comment Here:
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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