Chicken Soba Noodle Toss

• 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

1. In a small bowl, combine the first 10 ingredients until blended; set aside.
2. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
3. Stir-fry broccoli blend in remaining oil for 4-6 minutes or until vegetables are crisp-tender.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to pan. Add chicken; heat through. Sprinkle with cashews.

cornstarch, chicken broth, brown sugar, garlic, butter, soy sauce, hoisin sauce, fresh gingerroot, rice vinegar, pepper, noodles, chicken, canola oil, fresh broccoli, unsalted cashews

Taken from www.tasteofhome.com/recipes/chicken-soba-noodle-toss/ (may not work)