Ingredients Jump to Instructions ↓

  1. 12 ounces broccoli flowerets -- about 4 cups 1/2 cup chopped onion

  2. 2 cloves garlic -- minced

  3. 1 small red bell pepper -- chopped

  4. 8 ounces raw chicken breasts -- cubed

  5. 2 tablespoons soy sauce

  6. 1 1/4 cups defatted chicken broth -- divided use

  7. 1 1/2 tablespoons cornstarch

  8. 1/8 teaspoon ground red pepper

  9. 1/8 teaspoon black pepper -- optional

  10. 2 cups fresh bean sprouts -- rinsed

  11. 1/4 cup cashews

Instructions Jump to Ingredients ↑

  1. Preparation : Blanch broccoli in boiling water 2 minutes; rinse in cold water; drain; set aside. Coat skillet with cooking spray. Over medium heat, saut=E9 onion, garlic, and bell pepper about 10 minutes. Remove from pan; set aside and keep warm. Wipe skillet with a paper towel; coat very lightly with cooking spray; add cubed chicken; saut=E9 over medium heat until golden brown, about 8= minutes. Add soy sauce, 3/4 cup chicken broth, and reserved onion mixture to pan. Arrange blanched broccoli on top. Simmer, covered, 5 minutes. Remove broccoli with slotted spoon; keep warm. Dissolve cornstarch into remaining 1/2 cup broth; add ground peppers. Stir into chicken mixture; simmer until thickened. Add bean sprouts and simmer 1 minute. With slotted spoon, remove chicken-bean sprout mixture to a warmed serving plate. Top with reserved warm broccoli; drizzle with sauce. Sprinkle with cashews. Serve over rice. per serving (without rice): 190 Kcal 5.5g fat (1.1g sat fat) 25% CFF 716mg Na


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