Cashew-chicken with broccoli
Yield: 4 Servings
Ingredients:
- 12 oz Broccoli flowerets; about 4
- 1/2 c Chopped onion
- 2 Cl Garlic; minced
- 1 sm Red bell pepper; chopped
- 8 oz Raw chicken breasts; cubed
- 2 tb Soy sauce
- 1 1/4 c Defatted chicken broth; divi
- 1 1/2 tb Cornstarch
- 1/8 ts Ground red pepper
- 1/8 ts Black pepper; optional
- 2 c Fresh bean sprouts; rinsed
- 1/4 c Cashews
Instructions:
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 3/4 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 1/2 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.
