Cashew Chicken & Broccoli Stir Fry
Sauce:
1/2 c. Fat free chicken broth
1/4 c. creamy peanut butter
2 tbs. reduced-sodium soy sauce
1 tbs. honey
dash of red pepper
Vegetables & Chicken:
4 cups {fresh} broccoli florets
3 stalks celery, cut diagonally into 1/2 inch slices
3 green onions with tops, chopped
2 tsp finely chopped, peeled frsh ginger root, divided
1 lb. boneless, skinless chicken breast, cut into 1 in. pieces
4 tsp. vegetable oil, divided
6 garlic cloved, pressed, divided
2 pkgs. ramen noodles, any flavor
1/2 c. cashews
First take all of your ingredients for the sauce. Measure them out.
Combine them in a bowl. Wisk together, mixture will not be smooth.Set aside.
Cut your broccoli, celery, and green onions. I strongly suggest fresh broccoli as I used frozen and it made them mushy when you want them crisp. Finely chop the ginger root, if you have a food chopper use that. Set aside.
Add 2 tsp. of oil to skillet. Once heated add 3 cloves of fresh garlic, 1 tsp of ginger root, and chicken. Stir. Cook for 6-7 minutes or until chicken is no longer pink. Remove from skillet and set aside. Start boiling water for your ramen noodles now.
In same skillet add remaining oil and once heated remaining garlic and ginger root. Add broccoli and celery. Cook for about 2 minutes and then add the green onions. Cook for 2 more minutes until the veggies are a tender crisp.
Add chicken back in. Stir in sauce and bring to boil.
Once you have it to a boil. Remove from heat. Drain your noodles and add them.
Sprinkle in cashews.
Serve
Me: I liked it. Didn’t love it.
Hubby: too mushy
Kids: Johnny loved it, Gavin picked out the cashews and chicken.
I think if I had used fresh broccoli verses the frozen it would have made a big difference. Since I skipped the celery (we are fans of cooked celery here) there wasn’t much crunch.
Btw, if you cook with cashews often there is a great site called Oh Nuts! you can buy them in bulk. Their prices are reasonable compared to many over priced grocery stores.
They also sell other nuts like almonds, peanuts, and walnuts.
As well as watermelon seeds, sunflower seeds, and pumpkin seeds.
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