Healthified Cashew Chicken and Broccoli

By dmscott52

First tried 10/21/2015. Excellent, I used fresh snow peas and may need to use less ginge

Ingredients

• 2 teaspoons canola oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon finely chopped gingerroot ( use less if fresh)
• 2 cups fresh broccoli florets
• 1 cup chicken broth (from 32-oz carton)
• 1/8 teaspoon crushed red pepper flakes
• 2 cups frozen sugar snap peas (from 24-oz bag)( used fresh snow peas)
• 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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

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.