Clean Eating/Cashew Chicken With Vegetables and Quinoa
15 June 2010
This is the second recipe that I made from my most recent Clean Eating Magazine. I love the fact that they used Quinoa instead of rice. I’m always trying to find a new way to use this healthy grain. If you don’t like the texture of Quinoa then just use brown rice, instead.
Look how colorful this plate is. Using whole foods and grains make clean eating such a breeze
The only oil that you use in this recipe is the Olive Oil cooking spray, making this a very low fat and lean meal.
I used chicken tenders in this recipe, too. Here we are marinating the chicken with the soy sauce, garlic and fresh ginger. Marinate at least 30 minutes at room temperature, or 8 hours in the refrigerator.
I did blanch my broccoli just a little bit, but if you like your broccoli super crunchy, then just cut them a little smaller and cook ‘em up in the stir fry. Shredding the carrots allow them to cook faster while stir frying.
In a 12-inch skillet or wok spray the pan with the olive oil spray. Once the pan is hot add the chicken and the marinade.
Now add the onions, broccoli and carrots. Then add in the chicken broth. I really felt that it was just lacking a bit of flavor and was a little too runny. I mixed together about 1 heaping teaspoon of corn starch and a tablespoon of water and mixed it into the broth to thicken it just a bit.
It was still needing just a little something, so I sprinkled a bit of crushed red pepper flakes into the mix. It was perfect.
So, for only 330 calories, you have a delicious, garden fresh dinner with a healthy, whole grain. Enjoy.
Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
Cashew Chicken With Vegetables and Quinoa
Clean Eating Magazine July/August 2010
1 1/2 lb. chicken tenders (tendon removed), cut into 1-inch cubes
3 tablespoons low-sodium soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
Olive Oil cooking spray
2 carrots, shredded
1 bunch broccoli, cut into florets (about 3 cups~blanched) OR 1 bunch of asparagus, cut and blanched
1 small onion, chopped (about 1/2 cup)
1/2 teaspoon crushed red pepper (optional)
1 cup low-sodium chicken broth
1 teaspoon corn starch mixed with 1 tablespoon water
1/3 cup unsalted raw cashews, toasted and chopped (or your favorite nut)
3 cups cooked quinoa
Combine the chicken, soy sauce, ginger and garlic in a large shallow dish; cover and let marinate for at least 30 minutes at room temperature OR in the refrigerator for up to 8 hours.
Mist a large wok or skillet with cooking spray and set over medium-high heat. Add chicken and marinade and saute for 5 minutes or until tender. Remove chicken from skillet and set aside.
Add carrots, broccoli, and onion and crushed red pepper to same skillet and saute for 5 minutes or until crisp-tender. Return chicken back to pan; add chicken broth and cornstarch/water mixture. Cook for 3 minutes, stirring occasionally. Add cashews and cook for 2 more minutes or until thoroughly heated. Serve over quinoa.
Serves 6. Per 1 1/2-cup serving: Calories: 330; total fat: 9 g. sat. fat: 1.25g. mono fat: 3.5g. Poly fat: 1.5 g. carbs: 31 g. fiber: 5 g. sugars: 3 g. protein: 32 g. sodium: 396 mg
Loved this dish, great for a light and healthy summer meal. I marinated the meat for the minimum 30 minutes and it was very moist and flavorful. Served it with white rice since I did not have brown, but next time I will double this recipe so I have leftovers and serve it with brown rice or quinoa. Thanks, Melissa!
I just discovered your blog and LOVE it! I’m so excited to try your recipes!
Thanks for sharing!
Hi Krissie….I am so glad you found me!
) Thanks for stopping by!
[...] Cashew Chicken with quinoa [...]
This looks great, but is there really only 3 grams of protein in each serving?
Thanks for catching my typo. Yep, it is 32 grams per serving, not 3. I really need glasses ; )
Just a quick question. The nutritional info is without quinoa, right? I need to make sure I’m counting in the quinoa for my Weight Watchers points if it isn’t in there already. Thanks for the recipie! It’s hard to find healthy/clean dishes I can make that my husband and I both like – and he actually was so excited about this dish that he told me he would eat the (bleep!) out of it all day and night. I’m taking that as high praise. :0)
Well, the magazine that I got this out of doesn’t specify whether the calorie count is with or without the quinoa, however I think that since the serving size is 1 1/2 cups, it might be 1 1/4 cups of the chicken mixture and 1/4 cup of the quinoa. Hope this helps and glad you enjoyed it.
Just tried this with asparagus. Very tasty indeed. It also a bit spicy too (well spicy for me) so I just wanted to say thank you!
Melissa – you are welcome, thank YOU!
I’m new to eating clean and I am searching for new recipes that I can eat and the rest of the family will enjoy. Just a few questions… What kind of soy sauce or will any do? Also I have never cooked using fresh ginger, how is it handled? Thanks in advance!!
This was really fabulous, thanks for sharing. I used less chicken broth and the corn starch mixture. It was perfect with a red kale salad.