Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.