Ingredients
2 teaspoons cornstarch1/2 cup reduced-sodium chicken broth2 tablespoons brown sugar3 garlic cloves, minced1 tablespoon butter, melted1 tablespoon reduced-sodium soy sauce1 tablespoon hoisin sauce2 teaspoons minced fresh gingerroot2 teaspoons rice vinegar1/4 teaspoon pepper6 ounces uncooked Japanese soba noodles3/4 pound chicken tenderloins, cubed4 teaspoons canola oil, divided3 cups fresh broccoli stir-fry blend1/4 cup chopped unsalted cashews
Preparation
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.
