Cashew Chicken with Broccoli

Next I bring you a nice, simple recipe for those crazy mid-week dinners. This recipe is as easy as can be to make, and tastes even better than take-out. If you're feeling like adding extra veggies, try stir-frying celery with the chicken or toss some water chestnuts in with the broccoli. Super easy, super nutty. Enjoy! Bon appétit!

Ingredients:
1 pound chicken breast tenders, cut into chunks
1 tablespoon olive oil
1 tablespoon sesame oil
1 large clove garlic, finely chopped
1/2 tablespoon chicken bouillon powder
4-6 tablespoons soy sauce
2 tablespoons cornstarch
1/3-1/2 cup water
2-3 cups broccoli florets, cut into bite-sized hunks
1/2 cup salted cashews, toasted
2 package Udon noodles, cooked according to package directions with 1/4 cup of soy sauce tossed into the water as they cook

Directions:
1. In a wok, heat the olive oil to medium heat then toss the chicken into the oil. Stir fry until cooked through. 

2. Add the garlic and allow it to cook for a moment before sprinkling the mixture with the chicken boullion powder and soy sauce. 

3. In small cup, whisk together the cornstarch and water (use more water if you like a thinner sauce, or less water for a thicker sauce). Pour this mixture over your chicken, stir to coat, then add the broccoli. Cover and cook just until the broccoli is a bright green. 

4. Toss in the cashews, lightly drizzle with some sesame oil and serve over Udon noodles or rice. Enjoy!