Friday, July 16, 2010

Cashew Chicken and Broccoli Stir Fry

Cashew Chicken and Broccoli Stir Fry: serves 4 ( 9 points +)

  • 1 lb. boneless, skinless chicken breast, cut into 1" pieces
  • 1 tsp. minced ginger
  • 2 c. fresh broccoli florets
  • 1 c. FF chicken broth, divided
  • 1/8 tsp. crushed red pepper flakes
  • 2 c. frozen sugar snap peas or regular peas
  • 3 T. low sodium soy sauce
  • 2 tsp. rice vinegar
  • 1 T. cornstarch
  • 1 tsp. sugar
  • 2 green onions, sliced
  • 2 c. hot cooked rice
  • 1/4 c. salted roasted cashew halves and pieces

Heat a large nonstick wok or skillet over high heat. Spray with cooking spray. Add chicken and ginger and cook 4-5 minutes or until chicken begins to brown.
Add broccoli, 1/2 c. broth and red pepper flakes. Cook 2 minutes. Add peas; cook 2-4 minutes or until vegetables are crisp tender.
In a small bowl, mix remaining 1/2 c. broth, say sauce, vinegar, corn starch and sugar; Stir into chicken mixture. Add onions; cook stirring frequently, until sauce is thickened and bubbly. Serve over rice. Sprinkle with cashews.

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