1/2 cup chicken broth
1/4 cup creamy peanut butter
2 Tbsp. soy sauce
1 Tbsp. honey
dash of ground red pepper
Combine all ingredients in small bowl and whisk until combined. Set aside; mixture will not be smooth.
Vegetables and Chicken:
4 cups broccoli florets
3 stalks celery, cut diagonally into 1" pieces
3 green onions with tops, cut into 1" pieces
2 tsps. finely chopped, peeled fresh ginger root, divided
4 tsps. vegetable oil, divided
2 cloves garlic, pressed and divided
2 pkgs. ramen noodles (any flavor)
1/3 cup cashews or peanuts
Cut all vegetables, place in separate bowls, and set aside. Cut chicken into 1" pieces. Heat 2 tsps. oil over high heat until hot. Add chicken, 1 tsp. of the ginger root, and 1 clove pressed garlic. Cook and stir 6-7 minutes or until no longer pink. Remove from skillet; keep warm.
Reduce heat to medium-high and heat remaining 2 tsps. oil in same skillet. Add broccoli and celery and remaining ginger root and garlic . Cook and stir 2 minutes. Add green onions and continue cooking 2 more minutes or until veggies are crisp-tender. Return chicken to skillet. Stir in sauce ; bring to boil and remove skillet from heat.
Meanwhile, bring 4 cups of water to boil. Break ramen noodles and add to boiling water (discard seasoning packets or reserve for another use). Cook 3 minutes, stirring occasionally and drain. Stir noodles into chicken mixture and sprinkle with cashews. Serve immediately