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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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 cloves garlic, minced |
1 tablespoon grated fresh ginger |
1/2 teaspoon crushed red pepper |
1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into 3/4-inch dice |
6 ounces snow peas, trimmed (about 2 cups) |
1 large red bell pepper, seeded, cut into strips |
1/2 cup unsalted cashews |
2 teaspoons sesame oil, optional |
Directions:
1. In a small bowl, whisk 1 Tbsp. water with cornstarch 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 to 6 minutes. Add snow peas, bell pepper and cashews and continue stir-frying for 1 to 2 minutes. Stir reserved sauce and pour it into skillet. Cook for 1 to 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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