Cashew Chicken and Brocolini Casserole

By Reneeb

Ingredients

• 2 teaspoons canola oi
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon finely chopped gingerroot
• 2 cups fresh broccoli florets
• 1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
• 1/8 teaspoon crushed red pepper flakes
• 2 cups Green Giant® frozen sugar snap peas (from 24-oz bag)
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 2 medium green onions, sliced (2 tablespoons)
• 3 cups hot cooked brown rice
• 1/4 cup salted roasted cashew halves and pieces

Preparation

Step 1

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
2 Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
3 In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.

If you choose to cook regular brown rice, be sure to start it before you begin stir-frying—it will take about 45 minutes to cook. The instant type takes only about 10 minutes.

Frozen broccoli can be substituted for the fresh.

Look for packages of pre-cut chicken for stir-fry in the meat department.