Spicy Cashew Chicken and Broccoli

This is a fabulous stir fry recipe that is quick, easy and has a great spice to it. I serve this recipe over jasmine rice and it is oh-so-good. Makes for great leftovers, too.

Ingredients:

• 1 1/2 lbs boneless, skinless thinly sliced chicken breasts, sliced into 2 inch strips
• 2 to 3 broccoli crowns, chopped into florets
• 1 bundle scallions {about 6 to 8 scallions}, cut into 2'' pieces
  
• 1 tsp chopped or ground ginger
• 1 tbsp garlic, minced
• 1/4 tsp kosher salt
  
• 1/4 cup hoisin sauce
• 2 tsp Asian chili paste
• 3 tbsp sesame oil, divided
  
• 1/3 cup whole cashews
  
• 2 cups jasmine rice

1. In a medium pot or rice maker, prepare jasmine rice as indicated on package.
   
2. Coat a large pot or wok over medium-high heat with 2 tbsp sesame oil. Add garlic, ginger and kosher salt and cook while stirring for 1 minute, until fragrant.
3. Add chicken pieces and saute for 6 or 7 minutes, or until chicken is no longer pink.
4. Add broccoli florets and scallions and toss together with the chicken. Turn heat down to medium. Cover and cook until broccoli is tender {about 7 to 10 minutes}.
   
5. In a medium bowl, combine hoisin sauce, Asian chili paste and 1 tbsp sesame oil. Stir together until blended. Stir into pot and mix together with chicken, broccoli and scallions. Let flavors blend for another 10 minutes, turning heat to Low. Stir in cashews.
   
6. Serve over rice.

Enjoy!