Cashew Chicken with Brown Rice

prep: 10MIN.
cook: 10MIN.
yield: 4 servings


    1 cup chicken broth

    1/3 cup sliced green onion

    1/4 cup Jif® Creamy Cashew Butter

    1/4 cup soy sauce

    3 tablespoons honey

    2 teaspoons grated gingeroot

    2 tablespoons Crisco® Pure Canola Oil

    1 1/4 to 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch cubes

    1/2 cup chopped red pepper

    2 cups hot cooked brown rice

    1/4 cup chopped cashews


  1. COMBINE broth, green onion, cashew butter, soy sauce, honey and gingeroot in medium bowl.
  2. HEAT oil in large skillet over medium high heat. Add chicken and red pepper. Cook 3 to 5 minutes until chicken is browned. Add cashew butter mixture to skillet. Bring to a boil, stirring constantly. Remove from heat.
  3. PLACE rice on serving platter. Spoon chicken mixture over rice. Top with cashews.


Serving Size (1/4 of recipe), Calories 400 (Calories from Fat 190), Total Fat 21g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 1140mg, Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 16g), Protein 10g; Percent Daily Value*: Vitamin A 10%, Vitamin C 45%, Calcium 4%, Iron 15%.


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