Cashew Chicken Stir-Fry

I like this recipe. I didn't use broccoli and forgot to get something else so used onions. I also left the ginger out. Without thinking I also served Ham Fried Rice. This was not smart because you need noodles or rice to serve under the stir-fry.

2 tbs vegetable oil, divided

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

1/4 cup reduced-sodium soy sauce, divieded

2 cloves garlic, minced

1 tsp ground ginger

2 tbs cornstarch

3 cups broccoli florets

1 red bell pepper, seeded and diced

1 1/2 cups chicken broth

1 tbs brown sugar, firmly packed

2 tsp sesame oil

1/2 cup dry roasted cashews

Cooked asian noodles or rice (optional)

In wok or large skillet heat 1 tbs vegetable oil over medium-high heat 1 minute until hot. Add chicken, 2 tbs 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 tbs soy sauce; set aside. Add remaining 1 tbs 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. Makes 4 servings. http://www.fishernut.com/