hosted by Laverne Diede & Rhonda Fitterer
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.
