Healthified Cashew Chicken And Broccoli Recipe 455

Steps:

• 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.

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and ginger; 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.

Steps:

• In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews.

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
• In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
• 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.
• Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
• 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.