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CHICKEN - Cashew Chicken & Broccoli Stir-fry
Nb persons: 0
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Total time:
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| Sauce | |
| 1/2 c | chicken broth |
| 1/4 c | creamy peanut butter |
| 2 tbsp | soy sauce |
| 1 tbsp | honey |
| dash | ground red pepper |
| Vegetables | |
| chicken | |
| 4 c | broccoli |
| 3 stalks | celery, cut diagonally |
| 3 | green onions, chopped |
| 2 tsp | finely chopped, peeled fresh gingerroot, divided |
| 1 lb | chicken, cut into 1 inch pieces |
| 4 tsp | oil, divided |
| 2 | garlic cloves, pressed, divided |
| 2 pkgs (3 oz each) | ramen noodles, any flavor |
| 1/3 c | cashews |
For sauce, combine chicken broth, peanut butter, soy sauce, honey and ground red pepper in small bowl, mix with whisk. (mixture will not be smooth) Set aside.
For vegetables and chicken, cut broccoli, celery and green onions. Finely chop peeled gingerroot. Set vegetables aside. Cut chicken into 1 inch pieces.
Heat 2 tsp oil in skillet over high heat until hot. Add chicken, 1 tsp of the gingerroot and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove skillet; keep warm.
Reduce heat to medium high. Heat remaining 2 tsp oil in same skillet. Add broccoli, celery and remaining gingerroot and garlic. Cook and stir 2 minutes or until vegetalbes are crisp tender. Return chicken to skillet. Stir in sauce, bring to a boil. Remove skillet from heat.
Meanwhile, bring 4 c water to a boil in saucepan. Break noodles and add to boiling water (discard seasoning packet or reserve for another use). Cook 3 minutes, stirring occasionally, drain. Stir noodles into chicken mixture. Sprinkle with cashews. Serve immediately.
Each serving 540 calories (makes 4 servings)
Recipe uploaded with Shop'NCook for iPhone.
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