Orange Cashew Chicken with Broccoli

5 Tbsp. vegetable oil
7 boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
1 large onion, thinly sliced
4 large garlic cloves, chopped
2 red bell peppers, seeded and sliced
1 16-oz bag broccoli florets
1 rounded tsp. red pepper flakes
1/2 Tbsp. ground coriander
zest and juice of 2 oranges
1/2 cup tamari
3 Tbsp. honey
3 cups chicken stock
1 Tbsp. cornstarch
1-3 cups roasted, unsalted cashews
1/2 cup fresh cilantro leaves

Preheat a large, deep skillet with 3 tbsp. oil. Season chicken with salt and pepper and brown. Remove chicken to a plate. Return skillet to heat and add 2 Tbsp. oil, onions, garlic, red bell pepper, broccoli, red pepper flakes, and coriander and cook, stirring frequently; 3-4 minutes, or until veggies are tender. Add orange zest and juice, tamari, and honey. Stir, scraping up brown bits. Add chicken stock and bring to a simmer. Return browned chicken to pan and cook another 5 minutes or until chicken is cooked through. Mix cornstarch with a splash of water in a bowl and add to pan to thicken. Add cashews and serve over ginger noodles. Garnish with chopped cilantro.

Serve with Ginger Noodles

NOTES:This is from Rachel Ray's 2, 4, 6, 8, Meals for Couples and Crowds and serves 8. We halved it for our family. It's delicious and goes really great with the noodles.

Ginger Noodles

salt
1 1/2 lbs perciatelli or bucatini pasta
2 T. vegetable oil
4-inch piece fresh ginger, peeled and grated
3 lg. garlic cloves, chopped
1 1/2 cup chicken stock
1/2 cup tamari
6 scallions

Heat pasta water. Add salt and cook to al dente. Drop pasta. Preheat large skillet over medium heat with oil. Add ginger and garlic and cook, stirring frequently, 2-3 minutes. Add chicken stock and tamari and bring to a simmer. Let it continue to simmer until pasta finishes. Drain pasta and add to skillet. Toss to coat and continue to cook until pasta has cooked up most of the liquid. Remove from heat and add scallions.

Serve with Orange Cashew Chicken with Broccoli

NOTES:This recipe is from Rachel Ray's 2, 4, 6, 8 Meals for Couples and Crowds cook book and serves 8. I halved it for our family. I also substituted ziti for the pasta and low sodium soy sauce for the temari. It turned out wonderful, it has great flavor!