Ingredients
The following ingredients have 4 Servings
- 2 teaspoons canola oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon finely chopped gingerroot
- 2 cups fresh broccoli florets
- 1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
- 1/8 teaspoon crushed red pepper flakes
- 2 cups frozen sugar snap peas (from 24-oz bag)
- 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 and pieces
Instruction
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
- 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.
- 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.
