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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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