Monday, March 8, 2010

Chicken, Broccoli and Cashews

This recipe was in a calendar I got from Eat Better America (part of General Mills).

2teaspoons canola oil
1lb boneless skinless chicken breasts, cut into 1-inch pieces
1teaspoon finely chopped gingerroot (I used ground ginger)
2cups fresh broccoli florets
1cup reduced-sodium chicken broth
1/8teaspoon crushed red pepper flakes (I used a bit of cayenne pepper)
2cups frozen sugar snap peas (I didn't have peas; I used mushrooms instead)
3tablespoons reduced-sodium soy sauce (I used regular)
2teaspoons rice vinegar (I used regular vinegar)
1tablespoon cornstarch
1teaspoon sugar
2medium green onions, sliced (2 tablespoons) (I did not use green onions)
3cups hot cooked brown rice
1/4cup salted roasted cashew halves and pieces

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.

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