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Cashew Chicken With Broccoli
laura

Cashew Chicken With Broccoli

A simple recipe for midweek dinner, this recipe is as easy as can be to make, and tastes even better than take-out. If you're feeling like adding extra veggies, try stir-frying celery with the chicken or toss some baby bella mushrooms in with the broccoli.
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Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pound chicken breast tenders cut into chunks
  • 1 tablespoons olive oil
  • 1 large clove garlic finely chopped
  • 1/2 tablespoon chicken bouillon powder
  • 4-6 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/3-1/2 cup water
  • 2-3 cups broccoli florets cut into bite-sized hunks
  • 1/2 cup salted cashews
  • 2 package Udon noodles cooked according to package directions with 1/4 cup of soy sauce tossed into the water as they cook

Method
 

  1. In a wok, heat the olive oil to medium heat then toss the chicken into the oil.
  2. Stir fry until cooked through. Add the garlic and allow it to cook for a moment before sprinkling the mixture with the chicken boullion powder and soy sauce.
  3. In small cup, whisk together the cornstarch and water (use more water if you like a thinner sauce, or less water for a thicker sauce). Pour this mixture over your chicken, stir to coat, then add the broccoli.
  4. Cover and cook just until the broccoli is a bright green. Toss in the cashews and serve over Udon noodles or rice.
  5. Enjoy!