Tuesday, March 23, 2010

"Healthified" Cashew Chicken and Broccoli

I know we already had one post today, but I wanted to get this recipe up so I don't forget about it. This was super easy to prepare and really delicious. It was actually even better the next day because I mixed the rice with the chicken mixture and warmed them together. If you're not a fan of snow peas, I would recommend doubling the broccoli and leaving them out. Really, you could add whichever vegetables you prefer, just make sure you adjust the cooking time accordingly.

Picture courtesy Eat Better America

"Healthified" Cashew Chicken and Broccoli
Eat Better America

2teaspoons canola oil
1lb boneless skinless chicken breasts, cut into 1-inch pieces
1teaspoon finely chopped ginger root
2cups fresh broccoli florets
1cup chicken broth
teaspoon crushed red pepper flakes
2cups frozen sugar snap peas
3tablespoons soy sauce
2teaspoons rice vinegar
1tablespoon cornstarch
1teaspoon sugar
2medium green onions, sliced (2 tablespoons)
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 ginger root; 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. Add cashews. Serve over rice.


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