Chipotle Cashew Chicken and Broccoli Stir-Fry
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, October 2012
¼ cup reduced-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons Agave nectar
2 tablespoons minced chipotle chile canned in adobo sauce
2 tablespoons freshly chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon cornstarch
1 (14-ounce) package stir-fry rice noodles
2 teaspoons olive oil
1 pound skinless, boneless chicken breast, cut in
½ teaspoon salt
½ teaspoon ground black pepper
3 garlic cloves, minced
2 bunches baby broccoli, trimmed
1 green bell pepper, thinly sliced
1 cup shredded carrots
½ sweet onion, thinly sliced
½ cup raw cashews, toasted and chopped
1) Combine chicken broth with next 6 ingredients (through cornstarch) in small mixing bowl; set aside.
2) Bring medium pot of water to a boil. Remove from heat. Immerse rice noodles in hot water; let stand 8 - 10 minutes or until noodles are soft but firm. Drain; rinse with cold water.
3) Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to pan; cook 4 minutes or until browned. Add garlic, broccoli, bell pepper, carrot and onion; cook 3 minutes or until vegetables are softened. Add chipotle mixture and noodles; let simmer for 2 minutes. Top with cashews; serve immediately.
Chef & Child, Main Dish, Poultry
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