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Cashew Chicken and Broccoli
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Prep Time:
40 minutes
Total Time:
45 minutes
One-skillet supper enhanced with zesty fresh ginger.
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
  • 3 cups fresh broccoli florets
  • 2 green onions, sliced (2 tablespoons)
  • 1 cup salted roasted cashews
Instructions:
  • Prepare perfectly fluffy rice by cooking it in water according to the instructions on the package.
  • In a large bowl, combine soy sauce, gingerroot, sugar, and sesame oil. Add chicken and mix until evenly coated. Allow the chicken to marinate for 15 minutes.
  • Mix 1/4 cup of broth with cornstarch in a small bowl until smooth; set aside.
  • Heat vegetable oil in a 12-inch skillet over high heat. Add chicken from marinade to the skillet, reserving any leftover marinade. Cook chicken for about 3 minutes, stirring frequently, until cooked through.
  • Add the broccoli and remaining 1/2 cup of broth to the chicken in the skillet, cover, and cook for 1 minute. Mix in the onions and cashews.
  • Combine the reserved marinade with the cornstarch mixture, then stir into the chicken. Cook and stir for 1 to 2 minutes until the sauce slightly thickens. Serve the delicious mixture over rice.

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