Chicken Soba Noodle Toss
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
Reviews
Overall, this recipe is tasty, but the best part about it is the sauce because it's so versatile. You can easily mix up the sauce, cook vegetables of your choice, and toss it in to thicken (I did that today). I could take or leave the soba noodle part of the recipe. It was good, but you can just as easily use rice if you can't find the noodles. The flavor only gets better as it sits.