12 oz Broccoli flowerets; about 4
1/2 c  Chopped onion
2    Cl Garlic; minced
1 sm Red bell pepper; chopped
8 oz Raw chicken breasts; cubed
2 tb Soy sauce
1 1/4 c  Defatted chicken broth; divi
1 1/2 tb Cornstarch
1/8 ts Ground red pepper
1/8 ts Black pepper; optional
2 c  Fresh bean sprouts; rinsed
1/4 c  Cashews

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.