In small bowl, whisk together broth, soy sauce, brown sugar, cornstarch and ginger. In large nonstick skillet, stirring frequently, bring broth mixture to a boil over medium-high heat.
Add chicken and green beans and heat, stirring occasionally, 5 minutes.
Sprinkle with cashews and serve, if desired, over hot rice.
Serving Size 204g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat7g (11%)
Saturated Fat 1g (8%)
Trans Fat 0g
Total Carbohydrate14g (5%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Barbara Sanfino - New Castle, DE
3/13/2013 5:18:34 PM
Great recipe!! I doubled the recipe and added 6 cloves of crushed garlic to the sauce. We used honey roasted cashews. Awesome!! I am going back to get more honey roasted perdue shortcuts tomorrow!!
Erica - East Fallowfield, PA
2/21/2010 8:45:40 PM
Quick, easy and delicious! My 3-year old begged for additional helpings.
Cathleen - West Milford, NJ
1/21/2008 3:24:04 PM
This was an easy recipe to follow with items readily on hand, which is always nice...after making it the first time, and receiving the family's reviews, I decided to work with the sauce a little more. Really all I did was thicken it up a little with some flour, added some garlic and a little spice to it with a pinch of wasabi...awesome!
Regina - Pittsgrove, NJ
6/9/2007 6:52:08 AM
This turned out great! It's a keeper. Easy to make and a great taste. Serve ti over rice!