2 chicken breasts, cut into chunks
3 tablespoons soy sauce
3/4 cup chicken broth (low-sodium)
2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
pinch of crushed red pepper
pinch of brown sugar
1/2 tablespoon olive oil
3 garlic cloves, thinly sliced
1-inch gingerroot, finely chopped
1 (10oz) bag broccoli florets
1/4 cup roasted cashew nuts, roughly chopped
2 cups cooked white Jasmine
In a medium sized bowl, add the chicken, 1 tablespoon soy sauce, and toss until thoroughly combined. Let sit for 5-10 minutes.
In a small bowl, combine 1/4 cup chicken broth, the remaining 2 tablespoons of soy sauce, the cornstarch, sesame oil, crushed red pepper, and brown sugar; set aside.
Heat 1/2 tablespoon olive oil in a large saute pan over medium high hat. Add the garlic and ginger and stir for about 2 minutes until the garlic and ginger brown slightly. Add the chicken and cook until no longer pink. Add the broccoli and the prepared sauce and stir well, until the broccoli is tender but still crisp, about 3-4 minutes. Add the roasted cashew nuts to the pan and stir well.
Serve with rice.