INGREDIENTS
3 cloves garlic, minced
1tbsp. ground ginger
1 tbsp. soy sauce
12 oz. boneless, skinless chicken, cut into strips
2 tbsp. vegetable oil, divided
3 cups broccoli florets
1 cup snow peas, cut in half
1 cup water
1 envelope chicken noodle soup mix
1 tbsp. cornstarch
1 cup radishes, sliced
1/2 cup lightly salted cashews
3 tbsp. red bell pepper, chopped
DIRECTIONS
Combine garlic, ginger and soy sauce in large bowl, mix well. Add chicken and coat well.
Heat 1 1/2 tbsp. vegetable oil in large skillet or wok over medium high heat. Stir-fry broccoli in hot oil for 1 1/2 minutes. Add snow peas. Stir-fry until crisp tender, about 3 minutes.
Remove broccoli and snow peas to a plate. Add the remaining vegetable oil to skillet. Cook chicken in oil until browned, about 3 to 4 minutes.
Add water, soup mix and cornstarch to skillet and mix well. Simmer, covered, for 5 minutes.
Return broccoli and snow peas to skillet. Add radishes, cashews and bell pepper. Cook, stirring continually, until heated through, about 2 minutes. Serve over rice.
4 Servings
