Cashew Chicken (or Tofu) & Broccoli

By jeenikeen

Ingredients

• 3 cloves garlic, minced1 tablespoon each ground ginger and soy sauce
• 12 ounces boneless, skinless chicken OR tofu, cut into strips
• 2 tablespoons vegetable oil, divided3 cups broccoli florets
• 1 cup snow peas, cut in half
• 1 cup water1 envelope chicken noodle soup mix
• 1 tablespoon cornstarch1 cup sliced radishes
• 1/2 cup lightly salted cashews
• 3 tablespoons chopped red bell pepper

Details

Preparation time 21mins
Cooking time 39mins
Adapted from keyingredient.com

Preparation

Step 1

1Combine garlic, ginger and soy sauce in a large bowl and mix well. Add chicken and coat well.
.2Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Stir-fry broccoli in hot oil for 1 1/2 minutes. Add snow peas. Stir-fry until crisp-tender, about 3 minutes.
.3Remove broccoli and snow peas to a plate. Add the remaining vegetable oil to skillet. Cook chicken in oil until browned, about 3 to 4 minutes.
.4Add water, soup mix and cornstarch to skillet and mix well. Simmer, covered, for 5 minutes.
.5Return broccoli and snow peas to skillet. Add radishes, cashews and bell pepper. Cook, stirring continually, until heated through, about 2 minutes. Serve over rice.