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CHICKEN - Chicken, Broccoli, & Cashew Stir-Fry
Nb persons: 4
Yield:
Preparation time:
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| Chicken, Broccoli, & Cashew Stir-Fry | |
| For 4 servings | |
| 3 cups | broccoli florets |
| 2 lg | carrots, cut into thin diagonal slices (2 cups) |
| 5 oz | soba noodles |
| 1 Tbsp | olive oil |
| 1 Tbsp | minced fresh ginger |
| 3 lg cloves | garlic, minced |
| 2 | boneless, skinless chicken breast halves,, (6 oz each), sliced crosswise |
| 1 Tbsp | reduced-sodium soy sauce |
| 1 tsp | toasted sesame oil |
| 3 med | scallions, thinly sliced,, (about ½ cup) |
| ½ cup | reduced-sodium, fat-free chicken broth |
| ½ cup | raw, unsalted cashews (3 oz), lightly toasted |
1. BRING large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3 to 5 minutes. Drain, transfer to medium bowl, and cover loosely with wax paper.
2. HEAT olive oil, ginger, and garlic in wok or large nonstick skillet over medium-high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through. Add scallions and stir-fry 1 minute.
3. STIR in noodles, veggies, and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
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