Cashew-chicken with broccoli

4 Servings

Ingredients

QuantityIngredient
12ouncesBroccoli flowerets; about 4
½cupChopped onion
2Cl Garlic; minced
1smallRed bell pepper; chopped
8ouncesRaw chicken breasts; cubed
2tablespoonsSoy sauce
cupDefatted chicken broth; divi
tablespoonCornstarch
teaspoonGround red pepper
teaspoonBlack pepper; optional
2cupsFresh bean sprouts; rinsed
¼cupCashews

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.