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    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


    1. 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.
    2. 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.
    3. Stir in noodles, veggies and broth and heat through.
    4. Sprinkle each portion with 2 tbsp cashews. Makes 4 servings.


 

 

 


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