Ingredients:
2 chicken breasts
1 cup chicken broth (low sodium)
2 tablespoons soy sauce (low sodium)
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1 box (9 ounces) frozen cut green beans, thawed
1/3 cup cashews
Directions:
1. Cook chicken breasts in boiling water until no longer pink. Cut into bite sized pieces.
2. In small bowl, whisk together broth, soy sauce, brown sugar, cornstarch and ginger. In large nonstick skillet, stirring frequently, bring broth mixture to a boil over medium-high heat.
3. Add chicken and green beans and heat, stirring occasionally, 5 minutes.
4. Sprinkle with cashews and serve, if desired, over hot rice.
Enjoy!
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