Cashew Chicken

I have been looking for some new simple meals to change things up a bit for dinner.  I usually measure how good a recipe is by whether or not my kids will eat it and if they would want it again.  This one was a success in my book!

Cashew Chicken
Adapted from {Betty Crocker}

1 cup uncooked long-grain white rice

1/2 cup soy sauce

1 Tbl  fresh ginger or 2 tsp ground ginger

2 Tbl sugar

1 Tbl sesame oil

1 lb chicken breasts, cubed

1/2 cup chicken broth

2-3 tsp cornstarch

3 Tbl vegetable oil

1 bag frozen broccoli florets, thawed

2 green onions, sliced

1 cup salted roasted cashews

Directions

Cook rice according to package directions

In a large bowl, mix soy sauce, ginger, sugar and sesame oil.  Set half aside

Stir in chicken to remaining mixture until coated and let stand 15 minutes to 1 hour to marinate

In a small bowl, stir 1/4 cup of broth and the cornstarch until cornstarch is dissolved. Set aside.

In a large skillet, heat oil over medium-high heat

Remove chicken from marinade and add to skillet

Cook chicken about 5-10 minutes until no longer pink in center

Stir in broccoli and remaining 1/4 cup broth into chicken

Cover and cook 1 minute

Stir in onions and cashews

Stir reserved marinade into cornstarch mixture

Stir into chicken and cook 1 to 2 minutes or until sauce thickens

Serve over rice