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Prep 40min
Total45min
Servings4
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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
1
tablespoon vegetable oil
3
cups fresh broccoli florets
2
green onions, sliced (2 tablespoons)
1
cup salted roasted cashews
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Steps
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.
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Look for jars of grated gingerroot in water in the produce section. The fresh flavor and convenience can’t be beat.
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