Cashew Chicken Stir Fry

Ingredients

• 2 tablespoons vegetable oil, divided
• 3 boneless, skinless chicken breasts (about 12 oz.), cut into ½ inch pieces
• ¼ cup reduced-sodium soy sauce, divided
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch
• 3 cups broccoli florets
• 1 red bell pepper, seeded and diced
• 1 ½ cups chicken broth
• 1 tablespoon brown sugar, firmly packed
• 2 teaspoons sesame oil
• ½ cup Fisher® Premium Whole Cashews
• Cooked Asian noodles or rice (optional)

Directions

1. In wok or large skillet heat 1 tablespoon vegetable oil over medium-high heat 1 minute until hot. Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir-fry 4 to 5 minutes until chicken is no longer pink.
2. Transfer chicken to platter; loosely cover to keep warm.
3. In a small bowl combine cornstarch and remaining 2 tablespoons soy sauce; set aside.
4. Add remaining 1 tablespoon vegetable oil to wok. Add broccoli and red bell pepper; stir-fry 3 to 4 minutes.
5. Return chicken to wok; add chicken broth, brown sugar and sesame oil. Cook 2 to 3 minutes until broth begins to bubble. Stir in cornstarch mixture; reduce heat to medium. Cook 3 to 4 minutes until sauce thickens.
6. Stir in cashews. Serve over cooked noodles or rice, if desired.