• 1 pound boneless, skinless chicken breast halves
• 1 cup reduced-sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 2 large cloves garlic, minced
• 2 tablespoons canola oil
• ½ pound broccoli, coarsely chopped
• ½ red or green bell pepper, cut into ½-inch pieces
• 5 green onions, sliced diagonally into 1-inch pieces
• 8 ounces hot cooked Chinese noodles or rice
• ½ cup Dierbergs cashews, toasted

Cut chicken into bite-size pieces; set aside.

 

In 2-cup glass measure, combine broth, cornstarch, soy sauce, and garlic; set aside.

 

Heat wok or large nonstick skillet over medium-high heat. Add oil, chicken, broccoli, and bell pepper; stir-fry until chicken is cooked through, about 4 minutes. Stir broth mixture into center of wok; cook stirring constantly until thickened. Stir in green onions; stir-fry for 1 minute.

 

Serve over Chinese noodles or rice. Sprinkle cashews over top.

Servings: 4
Serving Size: Per serving with Chinese noodles

Per Serving
Calories: 482
Cholesterol: 83 mg
Fat: 18 g
Sodium: 524 mg
Carbohydrates: 45 g
Protein: 36 g
Fiber:
Saturated Fat: N/A