Title: Cashew-chicken with broccoli
 Categories: Poultry, Low fat
      Yield: 4 Servings
 
     12 oz Broccoli flowerets; about 4
    1/2 c  Chopped onion
      2    Cl Garlic; minced
      1 sm Red bell pepper; chopped
      8 oz Raw chicken breasts; cubed
      2 tb Soy sauce
  1 1/4 c  Defatted chicken broth; divi
  1 1/2 tb Cornstarch
    1/8 ts Ground red pepper
    1/8 ts Black pepper; optional
      2 c  Fresh bean sprouts; rinsed
    1/4 c  Cashews
 
       Blanch  broccoli in boiling water 2 minutes; rinse in cold water;
  drain; set aside.
       Coat skillet with cooking spray.  Over medium heat, sauti onion,
  garlic, and bell pepper about 10 minutes. Remove from pan; set aside
  and keep warm.
       Wipe skillet with a paper towel; coat very lightly with cooking
  spray; add cubed chicken; sauti over medium heat until golden brown,
  about 8 minutes.
       Add soy sauce, 3/4 cup chicken broth, and reserved onion mixture
  to pan.  Arrange blanched broccoli on top. Simmer, covered, 5
  minutes. Remove broccoli with slotted spoon; keep warm.
       Dissolve cornstarch into remaining 1/2 cup broth; add ground
  peppers. Stir into chicken mixture; simmer until thickened. Add bean
  sprouts and simmer 1 minute.
       With slotted spoon, remove chicken-bean sprout mixture to a
  warmed serving plate.  Top with reserved warm broccoli; drizzle with
  sauce. Sprinkle with cashews. Serve over rice.