Chicken Cashew Stir Fry

Why bother with takeout when this easy one pot meal with tender chicken and vibrant, crisp veggies can be whipped up in less time than it takes to order and wait for delivery! 

Ingredients:

1 lb boneless, skinless chicken breast, cut in strips

salt and pepper to taste

2 tbsps cornstarch

2 tbsps vegetable oil

1/4 cup soy sauce

1/2 cup chicken broth

3 tsps minced garlic

2 tsps brown sugar

1 tbsp hoisin sauce

1 tsp sesame oil

1/2 cup unsalted cashews

1/2 red pepper, sliced

1/4 lb snow peas

4 mushrooms, sliced

1/2 cup sliced sweet onion

13 oz (370g) bean sprouts

1 tsp cornstarch

1 tsp cold water

Season the chicken by shaking it in a bag with salt, pepper and cornstarch. Heat vegetable oil in a wok to medium high. Add chicken and cook through, 6-8 minutes. Whisk the soy sauce, broth, brown sugar, hoisin and sesame oil together and set aside. Add red pepper, snow peas, onion and mushrooms to the pan and cook 3 minutes. Add the garlic for 1 minute before adding the cashews, sprouts and sauce. Stir together and cook for 3-4 minutes. Make a well in the center, mix the cornstarch and water together and pour into the pan then stir together for 1 minute. Serves 2-3

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