Cashew Chicken & Broccoli Stir-Fry

We made this again as I still have some of the raw cashews to use up. It was excellent! I made more rice this time since we didn't have enough last time. I also added a tiny bit of water to the stir fry after it was done to make a little more "sauce" to go over the rice. Here is the recipe again that I used.

Stir-Fry Cashew Chicken & Broccoli Over Rice

written by Rachel Lucas - http://cookingformyfamily.blogspot.com

3 boneless, skinless chicken breasts, cut into bit sized pieces

1/2 bag frozen broccoli florets

1 cup raw cashews (you can use regular if you like, we just have raw, unsalted ones)

4 tablespoons organic Soy Sauce

2 tablespoons corn starch

2-3 tablespoons coconut oil (you can use another oil if you like such as vegetable oil)

3 tablespoons green onions, chopped

4 large cloves of garlic, minced

1 cup uncooked rice

Start your rice in a saucepan with 2 cups of water, 1 tablespoon olive oil, pinch of salt, and one cup of rice. Cover and bring to a boil. Once it is boiling, turn the heat down to low, leave covered, and cook 20 minutes.

In a large skillet pan heat your oil on medium heat. In the meantime toss the chicken pieces with the corn starch until well coated. Once the oil is hot, place the chicken into the pan. Stir occasionally and let it cook until you don't see anymore pink on the outside. Then add in the garlic and soy sauce and let it cook a few minutes. Add in half of your green onions and your cashews, stirring frequently. When the chicken is almost done, add in the broccoli. Continue stirring and cooking until the broccoli is heated through and the chicken is done. Serve over your cooked rice. Add the rest of your green onions on top as a garnish.