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
Directions
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.