Healthy Szechuan Chicken

1lb skinless, boneless chicken breast, cut into bite size pieces
1 1/2 cups fresh broccoli florets
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1 scallion, finely chopped
3 Tbsp minced garlic
1 tsp rice wine vinegar
1 tsp reduced-sodium soy sauce
1/4 cup dry-roasted cashews
1/4 tsp ground ginger
1 tsp canola oil
1 1/2 tsp cornstarch

Sauce
3 Tbsp 99% fat free chicken broth
1/4 tsp cornstarch
2 tsp balsamic vinegar
1 Tbsp tomato paste
1 tsp reduced-sodium soy sauce
1/2 tsp crushed red pepper flakes
1/2 tsp ground coriander
1/4 tsp black pepper
1 tsp brown sugar
1/2 tsp sesame oil

To prepare Szechuan sauce: Whisk broth, tomato paste, vinegar, soy sauce, sesame oil, cornstarch, coriander, black pepper and crushed red pepper in a small bowl.

To prepare chicken: Combine chicken, rice wine vinegar, soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

Heat a 14-inch flat-bottomed wok or large skillet over high heat. Add oil into the pan, then add ginger and onion. Stirfry for about 30 seconds. Then add the chicken mixture. Cook until the chicken begins to brown, about 2 minutes. Continue stir-frying until the chicken is lightly browned on all sides, another 1 to 2 minutes. Add broccoli, cashews, and bell pepper and stir-fry for 1 minute. Now stir the Szechuan sauce into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a serving dish and sprinkle with scallions. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user SLJGEMINI75.