2 tsp canola oil (I use olive)
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp finely chopped gingerroot (I used canned minced ginger and it worked fine)
2 c fresh broccoli florets
1 c chicken broth
1/8 tsp crushed red pepper flakes (or to taste)
2 c sugar snap peas (or snow peas) - fresh or frozen
3 Tbsp soy sauce
2 tsp rice vinegar
1 Tbsp cornstarch
1 tsp sugar
2 medium green onions, sliced (about 2 Tbsp)
3 c cooked brown rice (hot/fresh/warm!)
1/4 c roasted cashew halves and pieces
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
2. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
3. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add green onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
(Or discover that your family ate the cashews and serve without and it's just as tasty).