Dish 6 - Cashew Chicken & Broccoli

Cashew Chicken & Broccoli

Serves: 4; Prep Time: 30min; Total Time: 30min

Ingredients:

2 tsp canola oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tsp finely chopped gingerroot
2 cups fresh broccoli florets
1 cup chicken stock
1/8 tsp crushed red pepper flakes
2 cups snap peas
3 Tbsp soy sauce
2 tsp vinegar
1 Tbsp cornstarch
1 tsp sugar
2 medium spring onions, sliced
3 cups hot cooked rice
1/4 cup salted cashew nuts

Method:

1. In nonstick fry pan, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4-5 miutes or until chicken begins to brown.
2. Add broccoli, 1/2 cup of stock and pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2-4 minutes longer, stirring once, until vegetables are crisp-tender.
3. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
   

Notes: This was quick and easy, but I found it lacking a little taste. Admittedly, I omitted the pepper flakes as I didn't have any in the pantry, so maybe that would have given it the kick it needed. Big Spring said that he enjoyed the meal... the cook is always most critical of their dish, so maybe it was better than I gave it credit for... I'll attempt it again and perhaps it will be better next time, with the pepper flakes!

Recipe Source: Based on Betty Crocker's recipe