Thursday, February 2, 2012

Cashew Chicken & Broccoli Stir Fry

Pampered Chef
Casual Cooking page 61

1/2 cup Chicken broth
1/4 Creamy peanut butter
2 tbsp Soy sauce
1 tbsp Honey
Dash of ground red pepper

Vegetable and Chicken
4 cups Broccoli florets
3 stalks Celery, cut into 1/2 inch slices
3 Green onions with tops, cut into 1 inch pieces
2 tsp Finely chopped peeled ginger, divided
1 pound Boneless, skinless, chicken cut into 1 inch pieces
4 tsp Vegetable oil, divided
2 Garlic cloves, pressed, divided
2 packages Ramen noodles, any flavor
1/3 cup Cashews or peanuts

For the sauce combine chicken broth, peanut butter, soy sauce, honey, and ground red pepper. Mix well and set aside. (mixture will not be smooth)

For chicken and vegetables, cut broccoli, celery, and green onions. Finely chop peeled ginger. Set vegetables aside. Cut chicken into 1 inch pieces.

Heat 2 tsp of the oil in wok over high heat. Add chicken, 1 tsp of ginger, and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from wok and keep warm.

Reduce heat to med-high. Heat remaining 2 tsp of oil. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp tender. Return chicken to wok, stir in sauce; bring to a boil. Remove skillet from heat.

Meanwhile, bring 4 cups water to a boil. Break noodles and add to boiling water (discard seasoning pack) cook 3 minutes stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with nuts.

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