Chicken With Cashews And Broccoli

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 3 tablespoons dry sherry
• 2 tablespoons tamari soy sauce (can sub with soy sauce)
• 1/2 teaspoon tabasco sauce
• 1 tablespoon peanut oil
• 3 whole boneless skinless chicken breasts, cut in 1 inch chunks
• 2 slices fresh gingerroot, 1/4 inch thick each
• 3 cups broccoli florets
• 1 medium sweet red pepper, cut in 1 inch squares
• 8 ounces fresh mushrooms, sliced
• 5 -6 scallions, slivered
• 1 clove garlic, crushed or minced
• 1/3 cup roasted cashews (can sub peanuts)

Recipe

• 1 combine cornstarch, chicken broth, sherry, tamari sauce and tobasco in a bowl and mix well, set aside.
• 2 heat the oil in a hot skillet or wok.
• 3 when the oil is hot add the chicken and the ginger and cook until chicken is done but not browned, stirring constantly.
• 4 remove and discard the ginger.
• 5 set chicken aside in a bowl.
• 6 using same pan or wok, now add the broccoli, red pepper, mushrooms, scallions and garlic.
• 7 cook about 3 minutes (slightly longer if broccoli flowerets are large), stirring constantly until broccoli and peppers are heated through but not too soft.
• 8 combine the broth mixture with the vegetables and stir until sauce starts to thicken slightly.
• 9 add chicken back into vegetable mixture.
• 10 sprinkle with the nuts and serve immediately (over or with rice).