2-1/2 tablespoons Watkins Ginger Garlic Liquid Spice Blend, divided 1 tablespoon Watkins Spicy Garlic Soy Sauce 3/4 pound skinless, boneless chicken breast, cut into 1/8 inch wide strips 3 cups broccoli florets 1 cup snow pea pods, cut in half 1-1/2 cups cornstarch 1/4 cup Watkins Chicken Noodle Soup Base 1 cup sliced radishes 1/2 cup lightly salted cashews 4 cups hot cooked rice
Combine 1 tablespoon Ginger Garlic Liquid Spice and Spicy Garlic Soy Sauce; mix well. Add chicken strips; stir to coat well. Heat remaining 1-1/2 tablespoons Ginger Garlic Liquid Spice in 10-inch non-stick skillet over high heat. Stir-fry broccoli 1 minute. Add snow peas; stir-fry 3 minutes or until vegetables are crisp-tender. Remove to plate. In same skillet, stir-fry chicken until lightly browned. Combine water, cornstarch and Chicken Noodle Soup Base; mix well. Stir into browned chicken; reduce heat to low. Cover and simmer 5 minutes or until noodles are tender, stirring occasionally. Return cooked vegetable to skillet; add radishes and cashews. Cook just until heated through. Serve over hot cooked rice. Makes 4 servings.
Hope you enjoy, Chris Lautischer Your Independent Watkins Associate # 364407 www.watkinsonline.com 780-437-8005
"chrislautischer" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
CASHEW CHICKEN
2-1/2 tablespoons Watkins Ginger Garlic Liquid Spice Blend, divided 1 tablespoon Watkins Spicy Garlic Soy Sauce 3/4 pound skinless, boneless chicken breast, cut into 1/8 inch wide strips 3 cups broccoli florets 1 cup snow pea pods, cut in half 1-1/2 cups cornstarch 1/4 cup Watkins Chicken Noodle Soup Base 1 cup sliced radishes 1/2 cup lightly salted cashews 4 cups hot cooked rice
Combine 1 tablespoon Ginger Garlic Liquid Spice and Spicy Garlic Soy Sauce; mix well. Add chicken strips; stir to coat well. Heat remaining 1-1/2 tablespoons Ginger Garlic Liquid Spice in 10-inch non-stick skillet over high heat. Stir-fry broccoli 1 minute. Add snow peas; stir-fry 3 minutes or until vegetables are crisp-tender. Remove to plate. In same skillet, stir-fry chicken until lightly browned. Combine water, cornstarch and Chicken Noodle Soup Base; mix well. Stir into browned chicken; reduce heat to low. Cover and simmer 5 minutes or until noodles are tender, stirring occasionally. Return cooked vegetable to skillet; add radishes and cashews. Cook just until heated through. Serve over hot cooked rice. Makes 4 servings.
Hope you enjoy, Chris Lautischer Your Independent Watkins Associate # 364407 www.watkinsonline.com 780-437-8005
I was checking for the Watkins Chicken, the Watkins salted cashews, Watkins rice and of course, the Watkins corn starch.
