Cashew Chicken and Broccoli

 

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

1

tablespoon vegetable oil

3

cups fresh broccoli florets

2

green onions, sliced (2 tablespoons)

1

cup salted roasted cashews

• 1 Cook rice in water as directed on package.
• 2 Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
• 3 In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
• 4 In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
• 5 Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
• 6 Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.