2 tablespoons vegetable oil, divided
3 boneless, skinless chicken breasts
(about 12 ounces), cut into 1/2-inch pieces
1/4 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 1/2 cups chicken broth
1 tablespoon brown sugar, firmly packed
2 teaspoons sesame oil
1/2 cup Fisher Chef’s Naturals Dry Roasted Cashews
Cooked Asian noodles or rice (optional)

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. Transfer chicken to platter; loosely cover to keep warm. Combine cornstarch and remaining 2 tablespoons soy sauce; set aside. Add remaining 1 tablespoon vegetable oil to wok. Add broccoli and red bell pepper; stir-fry 3 to 4 minutes. 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. Stir in cashews. Serve over cooked noodles or rice, if desired.

Yield: 4 servings

Nutrition information per serving: 520 Calories, 36 g Total Fat, 7 g Saturated Fat, 0 g Trans Fat, 40 mg Cholesterol, 1270 mg Sodium, 34 g Carbohydrate, 4 g Dietary Fiber, 7 g Sugars, 17 g Protein