Cashew Chicken with Vegetables

Chicken gets old REAL fast. I am always unmotivated when it comes to cooking chicken. Then I made this. Winner winner chicken dinner! Quinoa is a revelation - so delicious and easy! Make sure to cut the broccoli up into small florets or they will not cook enough. You can also substitute the broccoli for asparagus tips.

Cashew Chicken with Vegetables
From Clean Eating Magazine, July/August 2010

1 ½ lb boneless, skinless chicken breasts (about 4), cut into 1-inch cubes
3 tablespoons low-sodium soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
Olive oil cooking spray
2 carrots, shredded (2 cups)
1 bunch broccoli, cut into florets (about 3 cups)
2 small onion, chopped (about ½ cup)
1 cup low-sodium chicken broth
1/3 cup unsalted raw cashews, toasted and chopped
3 cups cooked quinoa

Combine chicken, soy sauce, ginger, and garlic in a large shallow dish; cover and let marinate for at least 30 minutes at room temperature or in the refrigerator for up to 8 hours.

Mist a large wok or skillet with cooking spray and set over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until tender. Remove chicken from skillet and set aside.

Add carrots, broccoli, and onion to same skillet and sauté for 5 minutes or until crisp-tender. Move chicken back to pan, then add broth. Cook for 3 minutes, stirring occasionally. Add cashews and cook for 2 more minutes or until thoroughly heated.

Serve over quinoa.