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1.
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Blanch broccoli in boiling water 2 minutes; rinse in cold water; drain; set aside.
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2.
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Coat skillet with cooking spray. Over medium heat, saute onion, garlic, and bell pepper about 10 minutes. Remove from pan; set aside and keep warm.
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3.
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Wipe skillet with a paper towel; coat very lightly with cooking spray; add cubed chicken; saute over medium heat until golden brown, about 8 minutes.
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4.
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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.
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5.
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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.
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6.
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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.
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