CASHEW CHICKEN & BROCCOLI STIR-FRY

Steps:

• 1. For sauce, combine chicken broth, peanut butter, soy sauce, honey and ground red pepper in Small Batter Bowl; mix with Stainless Whisk (mixture will not be smooth). Set aside. 2. For vegetables and chicken, cut broccoli, celery and green onions using Chef's Knife. Finely chop peeled fresh gingerroot using Food Chopper. Set vegetables aside. Cut chicken into 1-inch pieces. 3. Heat 2 teaspoons of the oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken, 1 teaspoon of the gingerroot and 1 garlic clove pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet; keep warm. 4. Add remaining 2 teaspoons oil to skillet. Add broccoli, celery and remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp-tender. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat. 5. Meanwhile, bring 4 cups water to a boil in (2-qt.) Saucepan. Break noodles and add to boiling water (discard seasoning packets or reserve for another use). Cook 3 minutes, stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with cashews. Serve immediately. Yield: 4 servings of Nutrients per serving: Calories 540, Total Fat 22 g, Saturated Fat 3.5 g, Cholesterol 65 mg, Carbohydrate 50 g, Protein 41 g, Sodium 650 mg, Fiber 6 g U.S. Diabetic exchanges per serving: 3 starch, 4 1/2 meat (3 carb) Cook's Tips: The secret to successful stir-frying is having all the ingredients sliced, chopped and measured before you begin to cook. The Bamboo Spatula Set has been specially designed for stir-frying in the nonstick stir-fry skillet. When stir-frying the chicken, add chicken to the skillet and let it brown lightly before you start to stir. This will give the chicken nice color and added flavor.