Chicken, Broccoli and Cashew Stir-fry
Source of Recipe
Internet
List of Ingredients
- 3 c. small broccoli florets with short stems (about 1/2 lb. crowns)
- 2 lrg. carrots, cut into thin diagonal slices (2 c.)
- 5 oz. soba noodles (I used 12 oz. to bulk up recipe)
- 1 Tbsp EVOO
- 1 Tbsp minced fresh ginger
- 3 lrg cloves garlic, minced
- 12 oz boneless, skinless chicken breast, cut into bite sized pieces.
- 1 Tbsp reduced-sodium soy sauce
- 1 tsp toasted sesame oil
- 3 med. scallions, thinly sliced (about 1/2 c.)
- 1/2 c fat-free chicken broth
- 1/2 c unsalted, lightly toasted cashews
Instructions
- Bring large pot of water to a boil. Add broccoli, carrots and noodles. Cover and cook until veggies are crisp tender, 3-5 min. Drain, transfer to medium bowl, and cover loosely with wax paper.
- Heat EVOO, ginger and garlic in large nonstick skillet over medium-high heat. Cook, stirring, until garlic starts to turn golden, 1-2 min. Add chicken, soy sauce and sesame oil. Stir-fry 4-5 min., or until cooked through. Add scallions and stir-fry 1 min.
- Stir in noodles, veggies and broth and heat through.
- Sprinkle each portion with 2 tbsp cashews. Makes 4 servings.
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