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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Got this from All You magazine Ingredients:
1 tablespoon cornstarch |
1 1/2 teaspoons honey |
2 tablespoons soy sauce |
6 tablespoons low sodium chicken broth |
2 tablespoons vegetable oil |
1 medium onion, thinly sliced |
3 garlic cloves, minced |
1 tablespoon fresh ginger, grated |
1/2 teaspoon crushed red pepper flakes |
1 1/4 lbs chicken breasts, boneless skinless |
6 ounces snow peas, trimmed (about 2 cups) |
1 large red bell pepper, seeded and cut into strips |
1/2 cup cashews, unsalted |
2 teaspoons sesame oil (optional) |
Directions:
1. In a small bowl, whisk 1 tbs water wit hcornstarch until smooth. Whisk in honey, soy sauce, and broth.
2. Warm oil in a large skillet over high heat. Add onion, garlic, ginger, and crushed red pepper; cook for 30 seconds, stirring constantly.
3. Add chicken and stir-fry until opaque, 5-6 minutes. Add snow peas, bell pepper and cashews, and continue stir-frying for 1-2 minutes. Stir reserved sauce and pour it in to skillet. Cook for 1-2 minutes longer, stirring constantly, until sauce is bubbling and has thickened. Drizzle with sesame oil and serve over rice if desired.
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