Cashew Chicken and Broccoli

By jackiemo

Betty Crocker

PREP TIME
40 Min
TOTAL TIME
45 Min
SERVINGS
4

Ingredients

• 1 cup uncooked regular long-grain white rice
• 3 tablespoons soy sauce
• 2 teaspoons grated gingerroot
• 1 teaspoon sugar
• 1 teaspoon sesame oil, if desired
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 3/4 cup Progresso® chicken broth (from 32-oz carton)
• 1 1/2 teaspoons cornstarch
• 1 tablespoon vegetable oil
• 3 cups fresh broccoli florets
• 2 green onions, sliced (2 tablespoons)
• 1 cup salted roasted cashews

Preparation

Step 1

1 Cook rice in water as directed on package.
2 Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
3 In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
4 In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
5 Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
6 Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.