Cashew Chicken & Broccoli Stir-Fry

Another dish that we had at my Pampered Chef show. Really good!

Recipe courtesy Pampered Chef

Sauce
1/2 cup fat-free chicken broth
1/2 cup creamy peanut butter
2 tablespoons reduced sodium soy sauce
1 tablespoon honeydash of ground red pepper

Vegetables & chicken
4 cups broccoli florets
3 stalks of celery, cut diagonally into 1/2-inch slices
3 green onions with tops, cut into 1-inch pieces
2 teaspoons finely chopped, peeled fresh gingerroot, divided
1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
2 garlic cloves, pressed, divided
2 packages (3 oz. each) ramen noodle, any flavor
1/3 cup cashews or peanuts

Directions
1. For sauce, combine chicken broth, peanut butter, soy sauce, honey and ground red pepper in small batter bowl; mix with stainless steel whisk (mixture wil not be smooth) set aside.

2. For vegetables and chicken, cut broccoli, celery, green onions using chef's knife. Finely chop peeled fresh gingerroot using food chopper. Set vegetables aside. Cut chicken into 1-inch pieces.

3. Heat 2 teaspoons of the oil in stir-fry skillet over high heat until hot. Add chicken, 1 teaspoon of the and 1 garlic clove pressed with garlic press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet; keep warm.

4. Reduce heat to medium high. Heat remaining 2 teaspoons oil in same skillet. Add broccoli, celery and remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp tender. Return chicken to skillet. Stir in sauce. Bring to boil. Remove skillet from heat.

5. Meanwhile, bring 4 cups water to a boil in small (2 qt.) sauce pan. Break noodles and add to boiling water (discard seasoning packets or reserve for another use) Cook 3 minutes, stir noodles into chicken mixture. Sprinkle with cashews. Serve immediately.

Yield 3 servings