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 |
