Cashew Chicken Dijon

2.8
(10) 7 Reviews
Prep Time
20
min.
Total Time
35
min.
Servings

8 servings

What You Need

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Make It

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  • Cook and stir peppers in 1 Tbsp. of the oil in large skillet on high heat until crisp-tender. Remove from skillet; cover to keep warm.
  • Add remaining 1 Tbsp. oil and chicken to skillet; cook and stir until chicken is cooked through. Remove from skillet; cover to keep warm.
  • Mix broth, mustard and cornstarch. Add to skillet; cook on medium-high heat until thickened, stirring constantly. Return chicken and peppers to skillet; cook and stir 3 to 4 min. or until heated through. Stir in cashews. Serve over the rice.

Substitute

Prepare as directed, using GREY POUPON Country Dijon Mustard.

Servings

  • 8 servings

Healthy Living

  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 3 Meat (VL)

Nutrition Bonus

The green and red peppers in this simple cashew chicken stir-fry are a good source of vitamin C.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 400
% Daily Value
Total fat 10g
Saturated fat 2g
Cholesterol 65mg
Sodium 260mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 1g
Protein 30g
   
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • MyDogMulder | Sat, Apr 25 2009 11:01 PM

    I have made this recipe over and over again, my take is , peppers cut in chunks, partially cooked broccoli flowrets and the rest pretty much the same, i usually increase the sauce mixtures depending on how much i make. I do use whole raw cashews tho. always good!

  • LEinKS | Wed, Aug 13 2008 9:37 PM

    I added chopped onions with the peppers. I also increased the chicken broth by using a whole can and increasing the corn starch to thicken, but still only used 1/4 cup of mustard. Added a touch of lite soy sauce while cooking the chicken and then passed more soy sauce at the table. My youngest son, who loves peppers, suggested to cut the peppers up smaller next time. Everyone enjoyed this.

  • aurorarita | Tue, Feb 6 2007 3:08 PM

    I would like to make this for just four (4) servings. Can you scale it down for me? Thank you.

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