Stir-Fried Chicken With Brocolli And Cashews

  2 skinless, boneless chicken breasts

  2 tbsp. soy sauce

  1 tsp. granulated sugar

  3 cloves garlic, minced

  3/4 c. low-sodium chicken broth

  4 tsp. cornstarch

  3 tbsp. peanut oil

  4 c. broccoli flowerets and pieces

  1 red bell pepper, seeded and cut into strips

  1 medium onion, cut into chunks

  1/3 cup cashew halves

Cut chicken into 1-inch strips.

In a medium bowl, combine soy sauce, sugar and garlic. Add chicken pieces and stir to coat with mixture.

In a separate bowl, whisk chicken broth into cornstarch and set aside.

In a wok or sauté pan, heat 2 tablespoons of peanut oil in a wok until almost smoking hot.

Add broccoli and red pepper strips, tossing and stirring constantly for 3 minutes. Add onion and stir-fry 3 minutes. Add remaining 1 tablespoon oil, chicken and soy sauce mixture; stir-fry for another 7 or so minutes, or until chicken is tender and fully cooked.

Stir broth and cornstarch mixture until cornstarch dissolves; add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashew halves and serve.