Spicy Cashew Chicken & Broccoli with Rice or Long Egg Noodles
INGREDIENTS
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About 1 1/2 pounds cooked chicken (poached breast meat or rotisserie chicken), pulled or thinly sliced
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1 head broccoli, cut into florets and stems cut into 1 inch pieces
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Salt
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1 1/2 cups white or brown rice, cooked to package directions or 1 pound egg tagliatelle (wide egg noodles)
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1/4 cup cashew butter
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1 inch ginger root, peeled and grated
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2 large cloves garlic, grated
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1 tablespoon Sriracha chili sauce, optional
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Juice of 1 lime
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1 cup chicken stock or poaching liquid
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1/4 cup Tamari, low sodium soy or liquid amino
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1/4 cup hoisin sauce
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Black pepper
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2 tablespoons vegetable or stir-fry oil
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1 yellow onion, chopped
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1 small red bell pepper, chopped
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1 to 2 chilies, red finger, jalapeño or Fresno, thinly sliced
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1 can sliced water chestnuts, drained
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About 1/2 cup toasted unsalted cashews
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A few scallions, thinly sliced on an angle
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Cilantro leaves, optional
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Yields: 4
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