Cashew Chicken with Vegetables -Cali

I love this recipe. I made it for the first time a couple nights ago and I was shocked how yummy it was. You could taste the yummy ginger and broth along with the tender chicken then to top it off with a few chopped cashews. It was heaven! I hope you think so too!

Serves 6

1 1/2 lb boneless, skinless chicken breasts (about 4 breasts), cut into 1-inch cubes
3 tbsp low-sodium soy sauce
1 tbsp fresh ginger, grated
2 cloves garlic, minced
Olive oil cooking spray
2 carrots (8 to 9 inches each), shredded (2 cups)
1 bunch broccoli, cut into florets (about 3 cups)
1 small onion, chopped (about 1/2 cup)
1 cup low-sodium chicken broth
1/3 cup unsalted raw cashews, toasted and chopped
cooked brown rice or quinoa (serve chicken over)

One: Combine chicken, soy sauce, ginger and garlic in a large shallow dish; cover and let marinate for at least 30 minutes at room temperature or in the refrigerator for up to 8 hours.

Two: Mist a large wok or skillet with cooking spray and set over medium-high heat. Add chicken and marinade and saute for 5 minutes or until tender. Remove chicken from skillet and set aside.

Three: Add carrots, broccoli, and onion to same skillet and saute for 5 minutes or until crisp-tender. Move chicken back to pan, then add broth. Cook 3 minutes, stirring occasionally. Serve over brown rice or quinoa. Sprinkle cashews on as needed on each plate. (If keeping for left overs, don't mix in all the cashews at once, they tend to be soggy the next day.)

Nutrient per 1 1/2 cup serving: Calories: 330, total fat: 9g, Sat fat: 1.25g, Monounsaturated fat 3.5g, polyunsaturated fat 1.5g, Carbs: 31g, Fiber 5g, Sugars 3g, Protein: 32g, Sodium 396 mg, Cholesterol 58mg

Love it!!! Even better the next day, enjoy!