Asian Cashew Chicken

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

  • 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
  • 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.
  • 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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