Cashew Chicken and Broccoli

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 3 cups Broccoli florets, fresh
  • 2 tsp Gingerroot
  • 2 Green onions, sliced (2 tablespoons

• Canned Goods

  • 3/4 cup Progresso chicken broth

• Condiments

  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 cup White rice, regular long-grain

• Baking & Spices

  • 1 1/2 tsp Cornstarch
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 cup Cashews, salted roasted

Found on bettycrocker.com

Description

Ingredients

• 1 cup uncooked regular long-grain white rice
• 3 tablespoons soy sauce
• 2 teaspoons grated gingerroot
• 1 teaspoon sugar
• 1 teaspoon sesame oil, if desired
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 3/4 cup Progresso™ chicken broth (from 32-oz carton)
• 1 1/2 teaspoons cornstarch
• 1 tablespoon vegetable oil
• 3 cups fresh broccoli florets
• 2 green onions, sliced (2 tablespoons)
• 1 cup salted roasted cashews

Directions

• 1 Cook rice in water as directed on package.
• 2 Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
• 3 In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
• 4 In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
• 5 Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
• 6 Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

Nutrition