Friday, October 22, 2010

Cashew Chicken & Broccoli Stir-Fry

Difficulty: ***

There's a lot of ingredients to this recipe, but with a little planning ahead, it can become a go-to recipe in a pinch. It's yummy!
Ingredients:

SAUCE
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
Dash of ground red pepper

Vegetables and Chicken
4 cups broccoli florets
3 stalks celery, cut into 1/2 inch slices
3 green onions, cut into small pieces
2 teaspoon gingerroot, peeled and finely chopped
1 lb. skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced or pressed
2 packages Ramen noodles, any flavor
1/2 cup cashews or peanuts
4 teaspoons vegetable or canola oil, or extra virgen olive oil

1. For the sauce, combine chicken broth, peanut butter, soy sauce, honey and pepper in a small bowl. Mix well and set aside.

2. For vegetables and chicken, cut broccoli, celery and green onions. Finely chop the gingerroot. Cut chiken in pieces. Heat 2 tablespoons of oil in a skillet or wok over high heat until hot. Add chicken, gingerroot and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet and keep warm.

3. Reduce heat to medium-high. Heat remaining oil in same skillet. Add broccoli, celery, remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions. Cook another 2 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.

4. While chicken and veggies are cooking, bring 4 cups of water to a boil in a small saucepan. Break noodles and add to boiling water. Discard the seasoning packets. Cook 3 minutes, stirring occasionally. Drain. Stir noodles into chicken mixture. Sprinkle with nuts. Serve.

Tip: Can also substitute white or brown rice.
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