Cashew-chicken with broccoli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Broccoli flowerets; about 4 |
| ½ | cup | Chopped onion |
| 2 | Cl Garlic; minced | |
| 1 | small | Red bell pepper; chopped |
| 8 | ounces | Raw chicken breasts; cubed |
| 2 | tablespoons | Soy sauce |
| 1¼ | cup | Defatted chicken broth; divi |
| 1½ | tablespoon | Cornstarch |
| ⅛ | teaspoon | Ground red pepper |
| ⅛ | teaspoon | Black pepper; optional |
| 2 | cups | Fresh bean sprouts; rinsed |
| ¼ | cup | Cashews |
Directions
Blanch broccoli in boiling water 2 minutes; rinse in cold water; drain; set aside.
Coat skillet with cooking spray. Over medium heat, sauti onion, garlic, and bell pepper about 10 minutes. Remove from pan; set aside and keep warm.
Wipe skillet with a paper towel; coat very lightly with cooking spray; add cubed chicken; sauti over medium heat until golden brown, about 8 minutes.
Add soy sauce, ¾ cup chicken broth, and reserved onion mixture to pan. Arrange blanched broccoli on top. Simmer, covered, 5 minutes. Remove broccoli with slotted spoon; keep warm.
Dissolve cornstarch into remaining ½ cup broth; add ground peppers. Stir into chicken mixture; simmer until thickened. Add bean sprouts and simmer 1 minute.
With slotted spoon, remove chicken-bean sprout mixture to a warmed serving plate. Top with reserved warm broccoli; drizzle with sauce. Sprinkle with cashews. Serve over rice.