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!
Ingredients
1 cup uncooked long-grain white rice
1/2 cup soy sauce
1 Tbsp fresh ginger or 2 tsp ground ginger
2 Tbsp sugar
1 Tbsp sesame oil
1 lb chicken breasts, cubed
1/2 cup chicken broth
2 tsp cornstarch
3 Tbsp vegetable oil
1 bag frozen broccoli florets, thawed
2 green onions, sliced
1 cup salted roasted cashews
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 and cornstarch mixture into chicken and cook 1 to 2 minutes or until sauce thickens
Did you make this recipe?
Tag @recipeswagger on Instagram and hashtag it #recipeswagger
