The stir-frying method allows the chicken chunks to retain its shape even after cooking on medium-high heat for a beautiful presentation. The broccoli and red bell peppers also provide a pleasant color contrast for a lively and vibrant meal.
- 1 tsp. sugar
- 2 tbsp. low-sodium soy sauce
- 3 med. cloves garlic, minced
- 2 boneless, skinless chicken breasts, cut into chunks
- 3/4 cup low-sodium chicken broth
- 4 tsp. cornstarch
- 2 tbsp. + 1 tbsp. peanut oil
- 1 red bell pepper, cut into strips
- 4 cup broccoli pieces
- 1 med. onion, chopped
- 1 cup cashew halves
- In a mixing bowl, combine sugar, soy sauce and garlic. Add chicken chunks. Stir to coat thoroughly. Set aside.
- In another bowl, combine chicken broth with cornstarch, whisking until there are no lumps. Set aside.
- Heat 2 tbsp. peanut oil in a wok over medium-high heat. Add chicken chunks; stir-fry 4-5 minutes.
- Add remaining oil, pepper and broccoli. Stir-fry for about 3 more minutes.
- Add onion; stir-fry an additional 2-3 more minutes, or until chicken is fully cooked and vegetables are crisp-tender.
- Stir in cornstarch mixture, stirring constantly until mixture thickens, 1-2 minutes. Remove from heat. Add cashews and serve with rice or lo mien noodles.