8 boned chicken thighs
1/4 tsp. ground ginger
1/4 tsp. ground pepper
3 tbsp. oil
1 (16 oz.) frozen broccoli cuts (or broccoli and cauliflower), thawed
1 c. sliced green onions, white and green parts
3/4 c. plus 2 tbsp. chicken broth
1 tsp. salt
1/2 tsp. sugar
1 tbsp. cornstarch
1/4 c. grated Parmesan cheese
3/4 c. croutons
3/4 c. peanuts or cashews (or pecans)

Chop chicken into bite size pieces. Sprinkle with ginger and pepper. In large skillet or wok, heat oil to high temperature. Add chicken and stir fry 3 minutes or until browned. Push chicken to one side and add broccoli and onion. Stir fry 3 more minutes.

Mix together 3/4 cup broth, salt and sugar. Stir into wok. Cover and cook 2 minutes over medium high heat. Add cornstarch to remaining 2 tablespoons broth and stir until smooth. Stir into wok and cook 1 minute. Add nuts and cook 1 minute. Remove from heat. Stir in cheese. Sprinkle with croutons.