Cashew Chicken Stir-Fry

Ingredients

Ingredients

• 1 lb boneless skinless chicken breasts
• 1/2 cup roasted cashews
• 2 cups snap peas
• 2 medium carrots
• 2 tbsp oyster sauce
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 3 garlic cloves
• 1/2 tsp sesame oil
• 1 inch fresh ginger
• 3 tbsp vegetable oil
• 1 tsp cornstarch
• 1/4 cup chicken broth
• 2 for garnish green onions

Instructions

1. Slice 1 pound of boneless skinless chicken breasts into bite-sized pieces and toss with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil; let marinate for 10 minutes.
2. Mince 3 garlic cloves and 1-inch piece of fresh ginger; thinly slice 2 medium carrots and trim 2 cups of snap peas.
3. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering.
4. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until browned and cooked through; remove to a plate.
5. Add another 1 tablespoon vegetable oil to the wok if needed, then stir-fry the carrots for 2 minutes until slightly softened.
6. Add the snap peas, garlic, and ginger; stir-fry for 1-2 minutes until fragrant and peas are crisp-tender.
7. Return the chicken to the wok and pour in 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, and 1/4 cup chicken broth; stir to coat everything evenly and simmer for 1 minute until sauce thickens.
8. Stir in 1/2 cup roasted cashews and cook for 30 seconds to warm through.
9. Remove from heat and garnish with sliced green onions if desired; serve immediately over steamed rice.