Cashew Chicken and Broccoli *

2 tsp EVOO
1 pound boneless skinless chicken breasts, cut into bite size pieces
1/2 tsp ground ginger
Salt and black pepper, if desired
2 cups broccoli florets, if frozen - thaw first
1 cup chicken broth
1/8 tsp crushed red pepper flakes
8 oz sugar snap peas
3 Tbsp soy sauce
2 tsp rice vinegar
1 Tbsp cornstarch
2 tsp sugar
2 green onions, sliced
3 cups hot cooked brown rice
1/4 cup salted roasted cashew halves

In large skillet, heat oil.  Add chicken, ginger, and salt and pepper - if desired.  Cook and stir 4-5 minutes or until chicken begins to brown.  Add broccoli, 1/2 cup broth and red pepper flakes.  Cook over medium heat 2-4 minutes, until broccoli begins to soften.  Add peas; cook 3-5 minutes longer, until vegetables are crisp tender.  In a small bowl, mix remaining 1/2 cup broth, soy sauce, vinegar, cornstarch, and sugar; stir until all dissolved.  Stir into chicken mixtures.  Add onions, cook, stirring frequently, until sauce is thickened and bubbly.  Serve over rice; sprinkle with cashes.

Serves 4