Cashew Chicken & Broccoli


Nothing says YUMMY like my low-calore cashew chicken and broccoli recipe.  You will save so much time creating this under thirty minute meal and won’t regret having a happy plate!



  • 1  cup uncooked regular long-grain white rice
  • 3  tablespoons soy sauce
  • 2  teaspoons grated gingerroot
  • 1  teaspoon sugar
  • 1  teaspoon sesame oil, if desired
  • 1  lb boneless skinless chicken breasts, cut into bite-size pieces
  • 3/4  cup Progresso® chicken broth (from 32-oz carton)
  • 1 1/2  teaspoons cornstarch
  • 1  tablespoon vegetable oil
  • 3  cups fresh broccoli florets
  • 2  green onions, sliced (2 tablespoons)
  • 1  cup salted roasted cashews


  • Cook rice in water as directed on package.
  • Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
  • In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
  • In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
  • Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
  • Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

Happy eating!