- 2 chicken breasts
- 1 can sliced water chestnuts, drained
- 1 cup (or more) chopped broccoli, fresh or frozen
- 1/2-1 cup cashews
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
- a clove or two of garlic to taste (I use two large ones but I really love garlic), finely chopped or minced
- 1/3 teaspoon tarragon
- 1-2 tablespoons olive oil
- 1-2 cups cooked rice
- Start cooking the rice per directions on container.
- Cut chicken breasts into one-inch cubes. In a large skillet or a wok, stir-fry the chicken cubes in the oil until they’re cooked on the outside; drain the excess oil.
- In the same skillet, combine the broth, cornstarch, soy sauce, tarragon, and garlic. If you sprinkle the cornstarch in a little bit at a time, it won’t get clumpy.
- Put the chicken back in the skillet with the broccoli, water chestnuts and broth mix. Avoid splashing broth mix everywhere by pouring it on last.
- Cover and simmer on medium low, stirring occasionally, until sauce is thickened and chicken is done. You can throw in the cashews to simmer for the last few minutes, or you can just sprinkle them on your own serving. The latter method is better if you’re going to have leftovers, since the cashews tend to get soggy if you throw them in the mix.
- Serve over rice.