So, I am still alive and still cooking, eating and loving food.
This recipe is one of the staples in our home that my husband and girls LOVE. It is fast and easy and I usually have all the ingredients on hand.
I serve it over a rice mixture of 1/2 brown, 1/2 basmati rice. I mix them in the same saucepan, bring to a boil with water and salt (following the package instructions - if they happen to be in a language I can read), put lid on and turn to low and let simmer for 20 minutes and viola - healthier rice for my family. Thanks Amy for the fabulous tip!
To bring out the fabulous flavor of the cashews an option is to toast raw cashews in oil (EVOO) before adding them to the dish. Not all of us can get a gigantic can of cashews from Costco already toasted. Also a great plus is you know exactly how much oil and salt and what kind of oil is being toasted with the nuts.Cashew Chicken with Broccoli
2 t. oil
1 onion chopped
1 clove garlic chopped
2-3 boneless, skinless chicken breasts
1 – 2 cups broccoli flowerets (fresh or frozen)
1 cup chicken broth (no MSG)
2 T. soy sauce
2 t. cornstarch
1 cup cashews (or a little more :)
Saute onion and garlic about 2 minutes. Add chicken, sauté until golden brown. Add broccoli, broth and soy sauce. Simmer covered 5 minutes. Dissolve cornstarch in ¼ cup water, stir into skillet. Simmer, stirring over medium heat until thickened. Boil 1 minute. Stir in 1 cup cashews. Serve over rice.
Guten Appetit - Jenna