[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Cashew Chicken with Broccoli[/title][fusion_text]Week of July 21st to July 25th
CASHEW CHICKEN WITH BROCCOLI
1 Cup Uncooked Regular Long Grain White Rice 3 Tbs. Soy Sauce
2 Tsp. Grated Gingerroot 1 Tsp. Sugar
1 Tsp. Sesame Oil, if desired 3/4 Cup Chicken Broth
1 Lb. Boneless, Skinless Chicken Breasts, cut into bite size pieces
1 /2 Tsp. Cornstarch 1 Tbs. Vegetable Oil
3 Cups Fresh Broccoli Florets 2 Green Onions, sliced
1 Cup Salted Cashews
Cook rice in water as directed on package. Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated. Let stand 15 minutes to marinate. In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved, set aside. 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. Stir broccoli and remaining 1/2 cup broth into chicken in skillet. Cover and cook 1 minute. Stir in onions and cashews. Stir reserved marinade into cornstarch mixture. Stir into chicken mixture. Cook and stir 1-2 minutes or until sauce thickens slightly. Serve over rice.
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