Cashew Chicken and Broccoli

Wow - this was a crowd pleaser! Everyone, even the J, liked it. In fact, he had thirds (broccoli carefully avoided, of course). Mom liked that it didn't have mushrooms. (Although that would make a fine addition!) I think brown rice makes for a heartier meal so we prefer that but naturally you can use whatever you like. And I served this with glazed carrots which was a perfect addition.

Bonus for the first person who can tell me what's wrong with this picture:

Cashew Chicken and Broccoli

5 Tbsp soy sauce

1/2 tsp ground ginger

2 tsp sugar

2 tsp sesame oil

1 lb boneless, skinless chicken breasts, cubed

1 1/4 C chicken broth, divided

3 tsp cornstarch

1 Tbsp vegetable oil

3 C broccoli florets

2 green onions, sliced

1 C cashews

Hot cooked brown rice

In a large bowl combine the soy sauce, ginger, sugar, and sesame oil. Stir in the chicken until coated; let stand 15 minutes to marinate.

Set aside 1/2 cup of chicken broth. Pour remaining chicken broth in a smallish bowl and stir in the cornstarch; set aside.

In a large skillet, heat oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve remaining marinade. Cook chicken about 3-5 minutes, stirring frequently, until no longer pink in center. Stir in broccoli and 1/2 cup chicken broth. (If you were going to add mushrooms this would be the time to do it.) Cover and cook 1 minute or until broccoli is crisp-tender. Stir in green onions and cashews.

Add reserved marinade to cornstarch mixture. Stir into chicken mixture; cook and stir 1-2 minutes or until sauce thickens slightly. Serve over rice.

Altered from a recipe from Pillsbury.