"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

2	teaspoons canola oil
1	lb boneless skinless chicken breasts, cut into 1-inch pieces
1	teaspoon finely chopped ginger root
2	cups fresh broccoli florets
1	cup chicken broth
1/8	teaspoon crushed red pepper flakes
2	cups frozen sugar snap peas
3	tablespoons 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

	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.