Skinny Cashew Chicken And Broccoli Recipe

Ingredients

2

teaspoons canola oil

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

1

teaspoon finely chopped gingerroot

2

cups fresh broccoli florets

1

cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)

1/8

teaspoon crushed red pepper flakes

2

cups frozen sugar snap peas (from 24-oz bag)

3

tablespoons reduced-sodium 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

Preparation

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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