Chicken Soba Noodle Toss

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
This is one of my favorite meals for busy weeknights. You can prepare all the ingredients the day before and then put the dish together just before dinner. —Elizabeth Brown, Lowell, Massachusetts

Ingredients

  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon butter, melted
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon pepper
  • 6 ounces uncooked Japanese soba noodles
  • 3/4 pound chicken tenderloins, cubed
  • 4 teaspoons canola oil, divided
  • 3 cups fresh broccoli stir-fry blend
  • 1/4 cup chopped unsalted cashews

Directions

  1. In a small bowl, combine the first 10 ingredients until blended; set aside.
  2. 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.
  3. Stir-fry broccoli blend in remaining 2 teaspoons oil until vegetables are crisp-tender, 4-6 minutes.
  4. 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.

Nutrition Facts

1-1/2 cups: 417 calories, 12g fat (3g saturated fat), 58mg cholesterol, 715mg sodium, 52g carbohydrate (11g sugars, 2g fiber), 30g protein.

This is one of my favorite meals for busy weeknights. You can prepare all the ingredients the day before and then put the dish together just before dinner. —Elizabeth Brown, Lowell, Massachusetts
Recipe Creator

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