Cashew Chicken & Broccoli Stir-Fry
Ingredients
For the sauce
- 1/2 cup chicken broth
- 1/4 cup creamy peanut butter (feel free to be generous)
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp honey
- dash ground red pepper (cayenne)
For the vegetables and chicken
- 4 cups broccoli florets
- 3 stalks celery, cut diagonally into ½-inch slices (optional)
- 3 green onions (green and white parts), cut into 1-inch pieces
- 2 tsp fresh gingerroot, peeled and finely chopped, divided
- 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
- 4 tsp vegetable or coconut oil, divided
- 2 garlic cloves, minced, divided
- 2 packages ramen noodles, any variety (3-oz each)
- 1/3 cup cashews or peanuts
Instructions
For the sauce
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Combine chicken broth, peanut butter, soy sauce, honey and ground red pepper in a small bowl; whisk and set aside (it's ok if it's not smooth).
For the vegetables and chicken
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Heat 2 teaspoons of the oil in a stir-fry pan or large skillet over high heat. Add chicken, 1 teaspoon of the gingerroot and 1 minced garlic clove. Cook and stir 6-7 minutes or until the chicken is no longer pink. Remove from the skillet; keep warm (I just put it on a plate).
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Reduce heat to medium-high. Heat remaining 2 teaspoons oil in the same skillet. Add broccoli, celery (if using) and remaining gingerroot and garlic. Cook and stir 2 minutes or until vegetables are crisp-tender. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.
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Meanwhile, bring 4 cups water to a boil in a small pot (2-quarts is great). Break noodles and add to boiling water (discard seasoning packets). Cook 3 minutes, stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with cashews or peanuts. Serve immediately.