▪ Chicken breasts — 1 ½ lbs (6 oz servings)
▪ Soy sauce — 3 Tbsp
▪ Corn starch — 3 Tbsp
▪ Ginger sauce — ½ cup
▪ Broccoli crowns – 2 cups
▪ White rice — 1 cup
▪ Water — 2 cups
▪ Canola oil
1. Start with your chicken at room temperature. Rinse chicken breasts and cut into very thin strips. Pat dry chicken with paper towels or clean dish towel. Mix soy sauce and cornstarch. Toss chicken in soy sauce/cornstarch. Stir to get evenly coated. Set aside.
2. Add 1 tsp oil to dry rice and stir until rice is lightly coated. Put 2 c. water and ¼ tsp salt in heavy saucepan with tight fitting lid. Add rice and stir. Bring to a boil over medium heat, then immediately turn down to simmer. Cover and let simmer at lowest heat for 14 minutes.
3. Cut broccoli crowns into bite sized pieces. You can steam them or microwave them, however you normally prepare broccoli, but leave them a little underdone and crunchy.
4. Preheat dry frying pan over med-high heat. Add a tablespoon of canola oil and swirl to thinly coat pan. Add chicken strips. (Leave space between them. If they are too crowded they will just steam in the chicken moisture. You can do chicken in 2 batches if need be.) Cook 1-2 minutes, depending on how thin your slices are. Flip over and cook another 1-2 minutes. Add to vegetables.
5. Add a few Tbsp of water to the pan and scrape up stuff stuck to pan. Add ginger sauce to pan and bring to a simmer.
6. Check rice. When rice is done, turn off heat and leave covered.
7. Add chicken, cashews and vegetables to sauce and simmer just enough to re-heat. Serve over rice.