Cashew Chicken and Broccoli

 


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

Steps

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.

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