Asian Cashew Chicken

Purchased sauces glaze chicken and veggies served on rice in just 30 minutes.

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  • prep time 30 min
  • total time
  • ingredients 12
  • servings 4
 

Ingredients

1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
10
frozen fully cooked breaded chicken breast strips, each cut diagonally into thirds
1/4
cup cashew pieces
2
teaspoons oil
1
(9-oz.) pkg. Green Giant™ Frozen Sugar Snap Peas
1
(8-oz.) can whole water chestnuts, drained, quartered
1
(8-oz.) can sliced bamboo shoots, drained
1
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons teriyaki sauce
2
tablespoons hoisin sauce
1
tablespoon cornstarch

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, heat oven to 400°F. Place chicken in single layer on ungreased cookie sheet. Bake at 400°F. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time.
  • 3 Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots.
  • 4 In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice.
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, heat oven to 400°F. Place chicken in single layer on ungreased cookie sheet. Bake at 400°F. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time.
  • 3 Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots.
  • 4 In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
670
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
1360mg
1360%;
Total Carbohydrate
91g
91%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
8%;
Iron
25%;
Exchanges:
5 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.
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