Dinner Apr 28 - Cashew Chicken--The Healthy Way!!

Next in line to Mexican, comes my second favorite cuisine: Chinese!  I love to experiment w/ stir-fry and lo mien dishes....they are so easy to prepare, a wonderful way to clean out the fridge and a great way to incorporate some veggies into your meal!  This one came from http://www.bettycrocker.com/.  I got compliments from the fam--there wasn't much left!!  Check it out and enjoy!!!

Healthy Cashew Chicken

2 T Oil
1 lb boneless skinless chicken breasts, cut into chunks
1 teas ground ginger
1 bag frozen stir-fry veggies
1 cup chicken broth
1/2 teas crushed red peppers
3 T soy sauce
3 T teriakyi sauce
2 teas rice vinegar (I bought some of this awhile ago and use it in my Asian dishes; it lasts forever and is a good investment to have on hand)
1 T cornstarch
1 teas sugar
3 cups hot, cooked rice
1/2 cup cashews

Heat oil in skillet and cook chicken, ginger and red peppers 8-10min, until chicken is no longer pink.  Add veggies and saute until thawed; 4-6min.  Add 1/2 c broth.  Simmer on low.  Mix together  1/2 c broth, soy sauce, teriakyi sauce, vinegar, cornstarch and sugar.  Add to skillet and simmer on low until sauce is thick.  Add cashews and serve over rice.  Yum!!!