Thursday, December 10, 2009

Cashew Chicken and Broccoli Stir-Fry

So this recipe interested me since I love stir fry. It had a little different flavor with the peanut butter and whole cashews that made for a nice treat.
John's Rating: 8

Sauce: (make in VitaMix)
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 Tbsp. soy sauce
1 Tbsp. honey

Vegetables and Chicken:
4 cups broccoli florets
3 stalks celery, cut diagonally
3 green onions with tops, finely chopped (I just used a small white onion)
2 tsps. finely chopped, peeled fresh ginger root, divided
4 tsps. vegetable oil, divided
2 cloves garlic, chopped and divided

2 chicken Breasts (I used 5 chicken tenders)

2 pkgs. ramen noodles (any flavor)
1/3 cup cashews or peanuts

Cut all vegetables, place in separate bowls, and set aside. Cut chicken into 1" pieces. Heat 2 tsps. oil over high heat until hot. Add chicken, 1 tsp. of the ginger root, and 1 clove pressed garlic. Cook and stir 6-7 minutes or until no longer pink. Remove from skillet; keep warm.Reduce heat to medium-high and heat remaining 2 tsps. oil in same skillet. Add broccoli and celery and remaining ginger root and garlic . Cook and stir 2 minutes. Add green onions and continue cooking 2 more minutes or until veggies are crisp-tender. Return chicken to skillet. Stir in sauce ; bring to boil, cover and simmer until vegetables are fully cooked.

Meanwhile, bring 4 cups of water to boil. Break ramen noodles and add to boiling water (discard seasoning packets or reserve for another use). Cook 3 minutes, stirring occasionally and drain. Sprinkle cashews in chicken mixture. Serve chicken mixture over noodles. Serve immediately.

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