I am sharing the original ingredients for this delicious recipe. As you can see from my photo, I subbed squash for the broccoli--use whatever vegetables are your preference!
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| Served over long-grain rice |
Ingredients
- 1 tablespoon olive oil
- ¾ lb. chicken breast, cubed
- 1" chunk fresh ginger, minced
- 1 small garlic clove, minced
- 1½ cup fresh broccoli florets - I subbed in summer and zucchini squash, adding after the carrots and celery, as they take less time to cook
- 1 cup sliced carrots
- ½ cup sliced celery, optional
- 1 cup low-sodium chicken broth, divided
- ¼ teaspoon red pepper flakes - use less, if you do not like much heat
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons whole-grain flour
- 1 teaspoon sugar substitute
- 2 green onions, sliced
- ¼ cup cashew halves
Directions
Heat oil in skillet over medium-high heat. Add chicken, ginger, and garlic; cook and stir until chicken is browned—4 to 5 minutes. Add broccoli, carrots, celery, ½ cup of broth, and the pepper flakes. Cover, and cook over medium heat, until vegetables are crisp-tender—6 to 8 minutes.
In small bowl, mix remaining ½ cup broth, soy sauce, vinegar, flour, and sugar. Stir into chicken mixture. Add onions. Cook, stirring, until sauce is thickened and bubbly. Sprinkle with cashews, and serve with brown or long-grain rice.
Enjoy!
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