Chicken with Cashew Nuts and Soybean Sauce

Ingredients

• Egg noodles

  Dry, enriched

  4 oz or 113g

• Broccoli

  Raw

  2 cup chopped or 182g

• Cashew nuts

  Nuts, raw

  2 tbsp or 17g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Cornstarch

  2 tbsp or 15g

• Salt

  Table

  ¼ tsp or 2g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Soybean Sauce

  Lee Kum Kee

  1 tbsp or 17g

• Rice wine vinegar

  ½ tbsp or 7g

• Water

  Plain, clean water

  5 tbsp or 74g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 small or 10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tsp or 2g

Directions

1. Bring a large pot of salted water to a boil. Cook the noodles until just tender, adding the broccoli for the last 2 minutes. Drain, rinse under cold water, and hold in cold water to prevent sticking.
2. Lightly crush the cashews, then toast them in a dry skillet over medium heat, stirring, until golden and fragrant. Set aside.
3. Slice the chicken into thin strips and toss with the cornstarch and salt until evenly coated.
4. Heat the olive oil in a large skillet over medium heat. Add the coated chicken and cook, stirring occasionally, until crisped at the edges and cooked through to 165°F, about 5 minutes. Transfer to a plate.
5. In a small bowl, whisk together the soy sauce, soybean (yellow bean) sauce, rice wine vinegar, and water. Adjust to taste.
6. Return the skillet to medium heat. Add sesame oil, scallion whites, garlic, and ginger, and cook until aromatic, about 1 minute. Add the chicken and pour in the sauce, stirring to coat and simmer briefly.
7. Drain the noodles and broccoli well, then add them to the skillet. Toss and heat through until hot and evenly coated.
8. Serve topped with the toasted cashews and the scallion greens.