Cashew Chicken and Broccoli

A classic winner-dinner! Assemble the ingredients in advance, and this is ready in a flash.

Serves 4

3 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 Tbsp. maple syrup

½ tsp. sesame oil (toasted sesame oil is good if you have it)

Olive oil

1 large skinless, boneless chicken breast, cut into bite-sized pieces (about 2 c.)

Salt

1-2 cloves garlic, minced or pressed

½ tsp. grated fresh ginger

3-4 c. broccoli florets

1 sweet bell pepper, cut into short, thin strips

1 Tbsp. cornstarch whisked into ½ c. water

½ c. unsalted cashews (I use roasted and unsalted)

2-3 Tbsp. chopped green onion, optional garnish

Rice or rice noodles

Whisk together the soy sauce, rice vinegar, maple syrup, ans sesame oil. Set aside.

Heat about 2 Tbsp. olive oil in a large skillet over medium-high heat, add chicken, and sprinkle with salt. Allow to brown on bottom side, then stir occasionally to brown on all sides, until chicken is just cooked through. Add garlic and ginger (and a wee drizzle more olive oil if skillet is getting dry); cook for 1-2 minutes until aromatic, then add the peppers and broccoli. Stir often, making sure to scrape up and incorporate any browned chicken bits as you do. Cook about 2-3 minutes, until firm-tender, and broccoli is bright green.

Turn the heat to a low simmer, and pour in the whisked cornstarch water. Cook for a minute or two, stirring lightly, until it's thickened a bit. Stir in the prepared soy sauce mixture, and incorporate well.

If it's a little too thick for you, add a splash or two of water.

Serve over cooked rice or rice noodles. Scatter with cashews and green onion.

Recipe created or adapted by Liz Talley, Urban Graze

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