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.

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