This is one of my favorite meals for busy weeknights. You can prepare all the ingredients the day before and then put the dish together just before dinner.
Ingredients
- 2 teaspoons cornstarch
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoon butter, melted
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons minced fresh gingerroot
- 2 teaspoons rice vinegar
- 1/4 teaspoon pepper
- 6 ounces uncooked japanese soba noodles
- 3/4 pound chicken tenderloins, cubed
- 4 teaspoons canola oil, divided
- 3 cups fresh broccoli stir-fry blend
- 1/4 cup chopped unsalted cashews
Instruction
- In a small bowl, combine the first 10 ingredients until blended; set aside.
- Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
- Stir-fry broccoli blend in remaining 2 teaspoons oil until vegetables are crisp-tender, 4-6 minutes.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; add to pan. Add chicken; heat through. Sprinkle with cashews.
