STIR-FRIED CHICKEN WITH BROCCOLI AND CASHEWS

STIR-FRIED CHICKEN WITH BROCCOLI AND CASHEWS 2 skinless, boneless chicken breasts 2 tbsp. soy sauce 1 tsp. granulated sugar 3 cloves garlic, minced 3/4 c. low-sodium chicken broth 4 tsp. cornstarch 3 tbsp. peanut oil 4 c. broccoli flowerets and pieces 1 red bell pepper, seeded and cut into strips 1 medium onion, cut into chunks 1/3 cup cashew halves Cut chicken into 1-inch strips.

In a medium bowl, combine soy sauce, sugar and garlic. Add chicken pieces and stir to coat with mixture.

In a separate bowl, whisk chicken broth into cornstarch and set aside.

In a wok or sauté pan, heat 2 tablespoons of peanut oil in a wok until almost smoking hot.

Add broccoli and red pepper strips, tossing and stirring constantly for 3 minutes. Add onion and stir-fry 3 minutes. Add remaining 1 tablespoon oil, chicken and soy sauce mixture; stir-fry for another 7 or so minutes, or until chicken is tender and fully cooked.

Stir broth and cornstarch mixture until cornstarch dissolves; add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashew halves and serve.

Servings: 4

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