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Cashew Chicken With Broccoli


12 oz broccoli flowerets, about 4
1/2 cup chopped onion
2 cl garlic, minced
1 small red bell pepper, chopped
8 oz raw chicken breasts, cubed
2 tbsp soy sauce
1 1/4 cup defatted chicken broth, divi
1 1/2 tbsp cornstarch
1/8 tsp ground red pepper
1/8 tsp black pepper, optional
2 cup fresh bean sprouts, rinsed
1/4 cup cashews

Blanch broccoli in boiling water 2 minutes; rinse in cold water;
drain; set aside.
Coat skillet with cooking spray. Over medium heat, sauti onion,
garlic, and bell pepper about 10 minutes. Remove from pan; set aside
and keep warm.
Wipe skillet with a paper towel; coat very lightly with cooking
spray; add cubed chicken; sauti over medium heat until golden brown,
about 8 minutes.
Add soy sauce, 3/4 cup chicken broth, and reserved onion mixture
to pan. Arrange blanched broccoli on top. Simmer, covered, 5
minutes. Remove broccoli with slotted spoon; keep warm.
Dissolve cornstarch into remaining 1/2 cup broth; add ground
peppers. Stir into chicken mixture; simmer until thickened. Add bean
sprouts and simmer 1 minute.
With slotted spoon, remove chicken-bean sprout mixture to a
warmed serving plate. Top with reserved warm broccoli; drizzle with
sauce. Sprinkle with cashews. Serve over rice.


Servings: 4



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