Cashew Chicken and Broccoli with Noodles

Ingredients

• 1/2 cup chicken broth
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• pinch of red pepper flakes
• 4 cups broccoli florets
• 3 stalks celery, sliced diagonally
• 3 green onions with tops, chopped
• 1 teaspoon ground ginger, divided
• 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
• 4 teaspoons vegetable oil, divided
• 2 garlic cloves, minced, divided
• 2 packages ramen noodles, any flavor
• 1/3 cup cashews or peanuts

Instructions

1. For sauce, whisk together chicken broth, peanut butter, soy sauce, honey and red pepper in a small bowl. Set aside.
2. Heat 2 teaspoons of the oil in a large skillet over high heat. Add 1/2 teaspoon ginger, 1 garlic clove, and all the chicken.
3. Cook and stir 6-7 minutes until chicken is no longer pink.
4. Remove from skillet, but keep warm.
5. Reduce heat to medium-high. Heat remaining 2 teaspoons oil in same skillet.
6. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes.
7. Add green onions and cook for another 2 minutes, or until vegetables are crisp-tender.
8. Return chicken to skillet and stir in sauce. Bring to a boil, then remove from heat.
9. Meanwhile, bring 4 cups of water to a boil and small saucepan. Break ramen noodles and add to boiling water (discard seasoning packets or reserve for another use).
10. Cook 3 minutes, stirring occasionally.
11. Drain and stir into chicken mixture.
12. Sprinkle with cashews. Serve immediately.