Created By: Michele Stubbe
Difficutly: moderate
Time: 25 Min
Portion: 4 servings
Cost: 10-15
Ingredients:
Sauce:
1/2 cup chicken stock
1/4 cup peanut butter, creamy style
2 TBLs soy sauce
1 TBL honey
Main Dish:
4 cups broccoli
3 stalks celery fancy cut (diagonal) 1/2 inch
3 green onions chopped
2 tsp ginger root peeled and finely chopped
1 lb chicken breast cut into 1 inch pieces
4 TBL olive oil
2 garlic cloves, pressed
2 pkgs ramen noodles
1/3 cup cashews (can sub peanuts)
Directions:
Sauce:
Combine chicken stock, peanut butter, soy sauce and honey in a small bowl and whisk (mixture will not be smooth) set aside.
Main Dish:
Heat 2 TBLs of the oil in a stir fry skillet over high heat. Add chicken and 1 tsp gingerroot and 1 garlic clove. Cook chicken until it is no longer pink (6-7 minutes). Remove from skillet but keep warm.
Reduce heat to medium high. Heat remaining oil in same skillet. Add broccoli, celery, remaining gingerroot and garlic. Cook and stir for 2 minutes, add green onions and continue to cook for 2 minutes or until veggies are crisp-tender.
Return chicken to skillet and add sauce, bring to a boil, remove from heat.
Noodles:
Bring 4 cups of water to boil and break noodles into the boiling water. Cook for 3 minutes. Drain. Stir noodles into chicken mixture. Sprinkle with cashews. Serve immediately.
Notes:
Serves 4Calories 540Fat 22gSaturated Fat 3.5gCholesterol 65mgCarbohydrate 50gProtein 41gSodium 650mgFiber 6g