Cashew Chicken Stir-Fry

Name: Cashew Chicken Stir-Fry
Ingredients: 1 tablespoon cornstarch; 1 tablespoon cold water; 1 cup fat-free, low-sodium chicken broth; 2 tablespoons low-sodium soy sauce; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes, or to taste; 1/2 teaspoon powdered tumeric; of ground white pepper, or to taste; 2 tablespoons canola oil, divided; 2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 2-inch by 1/2-inch strips; 4 cups broccoli florets; 1 large red bell pepper, cut into 2-inch by 1/4-inch strips; 3 green onions (both green and white parts), cut into 1 1/2-inch strips; 1/4 cup whole raw cashews

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This Asian classic can be made mild or spicy by adjusting the amount of crushed red pepper in the sauce.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.

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Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
1 cup fat-free, low-sodium chicken broth
2 tablespoons low-sodium soy sauce
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon powdered tumeric
of ground white pepper, or to taste
2 tablespoons canola oil, divided
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 2-inch by 1/2-inch strips
4 cups broccoli florets
1 large red bell pepper, cut into 2-inch by 1/4-inch strips
3 green onions (both green and white parts), cut into 1 1/2-inch strips
1/4 cup whole raw cashews