Cashew Chicken Noodle Soup
This cashew chicken noodle soup combines two types of comfort foods: Asian cuisine and soup. And surprisingly, they work so well together that you’ll be asking yourself, “Why didn’t I think of that?”
Ingredients
- 1 chicken breast cut into bite-size
1 ¼
tsp sea salt- ⅛ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 4 tbsp teriyaki sauce
- 3 tbsp olive oil extra virgin
- 1 stalk broccoli florets only
- 1 red bell pepper cubed
- ½ sweet onion sliced
- ½ cup cashews
- 1 pkg Fortune(r) Udon Chicken Noodles
Instructions
- Preheat oven to Bake 400 degrees. Line sheet pan with parchment paper.
- Toss chicken in small bowl with ¼ teaspoon salt, pepper, garlic powder, onion powder, and two tablespoons teriyaki sauce. Place the chicken on parchment paper and drizzle with 1 tablespoon of olive oil and cook for fifteen minutes. Turn chicken over and cook an additional ten minutes.
- While chicken is baking, mix broccoli, red bell pepper, onions, and cashews with two tablespoons of olive oil and two tablespoons of 2 tablespoons teriyaki sauce.
- Add cashews and vegetables to sheet pan and cook an additional twenty-five minutes or until chicken measures 165 degrees.
- While cashew chicken is baking, bring 1 – 1/3rdcup of water to a boil. Add Fortune® Udon Chicken Flavor Noodle and soup base (included in package). Summer for 2-3 minutes stirring occasionally. Add chicken broth and one teaspoon of salt.
- Remove cashew chicken from oven and add to noodle soup. Stir and serve.