Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil, divided

  2. 3 boneless, skinless chicken breasts (about 12 ounces), cut into 1/2-inch pieces

  3. 1/4 cup reduced-sodium soy sauce, divided

  4. 2 cloves garlic, minced

  5. 1 teaspoon ground ginger

  6. 2 tablespoons cornstarch

  7. 3 cups broccoli florets

  8. 1 red bell pepper, seeded and diced

  9. 1 1/2 cups chicken broth

  10. 1 tablespoon brown sugar, firmly packed

  11. 2 teaspoons sesame oil

  12. 1/2 cup Fisher Chefs Naturals Dry Roasted Cashews Cooked Asian noodles or rice

Instructions Jump to Ingredients ↑

  1. In wok or large skillet heat 1 tablespoon vegetable oil over medium-high heat 1 minute until hot. Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir-fry 4 to 5 minutes until chicken is no longer pink. Transfer chicken to platter; loosely cover to keep warm. Combine cornstarch and remaining 2 tablespoons soy sauce; set aside. Add remaining 1 tablespoon vegetable oil to wok. Add broccoli and red bell pepper; stir-fry 3 to 4 minutes. Return chicken to wok; add chicken broth, brown sugar and sesame oil. Cook 2 to 3 minutes until broth begins to bubble. Stir in cornstarch mixture; reduce heat to medium. Cook 3 to 4 minutes until sauce thickens. Stir in cashews. Serve over cooked noodles or rice, if desired.


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