A sprinkling of cashews adds irresistible crunch to golden sautéed chicken and tender broccolini.
- 3/4 c. low-sodium chicken broth
- 2 tbsp. honey mustard
- 1 tbsp. balsamic vinegar
- 1 tsp. cornstarch
- 1 lb. boneless, skinless chicken breast
- 1 lb. halves, cut into 1/2"-wide strips
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 6 oz. broccolini, halved crosswise
- 1 tsp. olive oil
- 1 clove garlic, minced
- 2 scallions, sliced
- 1/2 c. cashews
In bowl, whisk first 4 ingredients; reserve. Sprinkle chicken with salt and pepper; reserve. In 12" nonstick skillet, combine broccolini with 1/4 cup water; over high heat, bring to a boil. Reduce heat to medium-low. Cover; cook until just tender, 3 min. Drain; transfer to plate.
In same skillet, heat oil over high heat. Add chicken; cook, stirring occasionally, until browned and no longer pink, 3–4 min. Transfer to plate with broccolini. Reduce heat to medium. Add garlic to skillet; cook, stirring often, 30 sec. Add broth mixture; bring to a boil. Cook until thickened slightly, 1–2 min. Add chicken, broccolini, and scallions. Cook until heated through, 30 sec. Serve sprinkled with cashews.
This recipe originally appeared in our print magazine.