Cashew Chicken and Broccoli

Start to Finish: 30 minutes

Ingredients:

2 tablespoons canola oil

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 teaspoon finely chopped ginger root

2 cups fresh broccoli florets

1 cup reduced sodium chicken broth

1/8 teaspoon crushed red pepper flakes

2 cups frozen sugar snap peas

3 tablespoons reduced-sodium soy sauce

2 teaspoons rice vinegar

1 tablespoon cornstarch

1 teaspoon sugar

2 medium green onions, sliced (2 tablespoons)

3 cups hot cooked brown rice

1/4 cup salted roasted cashew halves

Directions:
1. In a 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and Ginger root; cook and stir 4 to 5 minutes or until chicken begins to brown.

2. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.

3. In a small bowl, mix remaining 1/2 cup broth, the soy 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.

Notes: My four year old picked this out and helped me make it. It turned out really good. The sauce did not thicken for me, but it still had good flavor. It was easy to make and fed 6 (4 adults and 2 children), with leftovers.

Servings: 4

Estimated Price: $8.00

Source: Eat Better America
Nutrition Facts per serving: 452 cal., 11.9 g total fat (2.3 g sat. fat), 381 mg sodium, 60.8 g carbo., 3.7 g fiber, 24.5 g pro. Daily Values: 8% vit. A, 50% vit. C, 6% calcium, 17% iron