#330 – Asian Broccoli Chicken with Cashews and Nutty Coleslaw

Asian Broccoli Chicken with Cashews

• 2 tsp. oil
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 2 cloves garlic, minced
• 1 large broccoli, cut into florets, about 5 cups
• 1/2 cup water
• 1/4 cup Catalina dressing
• 2 Tbsp. soy sauce
• 1/4 tsp. crushed red pepper
• 1/4 cup cashew halves & pieces

Heat oil in a large skillet on medium-high heat. Add chicken and garlic; cook for 6-8 minutes or until chicken is done, stirring occasionally. Remove chicken from skillet; cover to keep warm. Add broccoli and water to the skillet, cover. Cook for 3-4 minutes or until broccoli is crisp-tender, stirring occasionally. Stir in chicken and all remaining ingredients except nuts; cook 2 minutes or until heated through, stirring occasionally. Top with nuts.

Nutty Coleslaw

• 1 medium cabbage, shredded
• 8 Tbsp. slivered almonds, browned in a little butter
• 4 green onions, chopped
• 1 carrot, shredded
• 1 pkg. ramen noodles, crushed raw

Dressing:

• Salt & Pepper to taste
• 4 Tbsp. oil
• 2 Tbsp. sugar
• 2 Tbsp. rice vinegar
• Flavoring from noodles

Mix all coleslaw ingredients together in a large bowl; set aside. Combine the dressing ingredients in a shaker bottle and pour over coleslaw. Add the noodles to the coleslaw right before serving.