October 28, 2018
Dinner, Lunch, Poultry,
Chicken, Nuts/Seeds, Cashew Nut, Vegetables, Broccoli, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat more
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"From one of our national supermarkets and their free monthly magazine August 2018."
Cook the noodles following packet directions and drain well.
Meanwhile, heat the oil in a wok or large frying pan over high heat and stir-fry the chicken, in 2 batches, for 2 minutes or until golden brown and cooked through transferring to a plate between batches.
Combine the chicken, onion, garlic, ginger and broccoli florets and stems in the wok or pan, and stir-fry for 4 minutes or until broccoli is tender.
Add the oyster sauce with 1/4 cup (60ml) water and cashews and stir-fry for 2 minutes or until heated through.
Divide noodles and stir-fry among serving bowls and serve immediately.
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