Cashew Chicken and Broccoli

Ingredients

• 1 cup rice long-grain white uncooked
• 3 tablespoons soya sauce 
• 2 teaspoons ginger grated
• 1 teaspoon sugar 
• 1 teaspoon sesame oil 
• 1 lb chicken breast boneless skinless cut into bite-size pieces
• 0.8 cup chicken broth (from 32-oz carton)
• 1.5 teaspoons cornstarch 
• 1 tablespoon vegetable oil 
• 3 cups broccoli florets fresh
• 2 tablespoons spring onion sliced
• 1 cup roasted cashews salted

Equipment

• bowl
• frying pan

Directions

1. Cook rice in water as directed on package.
2. Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
3. In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
4. In 12-inch skillet, heat vegetable oil over high heat.
5. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
6. Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
7. Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly.
8. Serve over rice.