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.

Servings: 4

Submitted by: CM