What Should I Make?

Menu:

Chicken with Cashews and Broccoli (recipe follows)
Brown or White Rice
Orange slices and Avocado over butter lettuce, with Asian dressing

Melissa's Notes: This dinner was really good, and really healthy, too. Stir fry takes no time at all, as long as you prep during the day when you get a moment. Sometimes I'll just put all the veggies in a bowl, chopped up, and store it in the refrigerator until it's time for dinner. You could do this with the meat and sauce as well. I love the brown rice in the frozen section at Trader Joe's. You pop it in the microwave for three minutes and it's done, it tastes great! A really good Asian dressing is Brianna's Ginger Mandarin. I halved this recipe and it was enough for James, Annie, and I (Nat was at her cousin's house), plus leftovers for James' lunch.

Chicken with Cashews and Broccoli

recipe courtesy of a Junior League Cookbook

1 Tbsp. cornstarch
1 c. chicken broth
2 Tbsp. soy sauce (add more if it needs more salt)
1/4-1/2 tsp. Tabasco (I left this out)
1/4 c. peanut oil (I used Canola)
3 chicken breasts, cut into 1-inch cubes
2 slices fresh ginger (1/2 tsp. powdered)
3 c. broccoli flowerets
1 medium, sweet red pepper, cut into 1-inch squares (I left this out and instead added yellow squash)
1/2 lb. mushrooms, sliced (I left this out)
1 bunch scallions, slivered
1 clove garlic, minced
1/3 c. dry roasted cashews (I used honey roasted peanuts)

Combine the cornstarch, chicken broth, soy sauce, and Tabasco in a small bowl. (I also added some orange juice from the orange I segmented for the salad)

Ten minutes before serving, heat the oil in a hot skillet or wok. When oil is very hot, add chicken and ginger (I used powdered ginger, and coated the chicken with it before putting it in the skillet). Cook, stirring constantly, until chicken turns white. Remove chicken and discard ginger slices.

Place the broccoli, red pepper, mushrooms, scallions, and minced garlic in the skillet. Cook 3 minutes, stirring constantly.

Combine the chicken and cornstarch mixture with the vegetables and continue stirring until the sauce thickens slightly. Sprinkle with the cashews and serve immediately with steaming hot rice.