Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chicken breasts, cut into cubes
  • 2 cups carrots, matchstick
  • 1 cup snow peas
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 cup cashews, salted
  • 1 cup cold water
  • 1 tbsp cornstarch
  • 3 tbsp rice vinegar
  • 1 1/2 tsp chicken bouillon
  • 1/2 tsp ginger, grated
  • 1/2 tsp red pepper flakes
  • 1 tbsp canola oil
  • 3 tbsp honey
  • 1/4 tsp garlic salt
  • 1/2 tsp sesame oil
  • 1 tbsp hoisin sauce

Instruction

  • Combine the ingredients for the sauce and whisk together until there are no lumps. Set aside until needed.
  • Season chicken with salt and pepper.
  • In a 12 inch skillet over medium high heat. Heat olive oil and add cubed chicken. Cook the chicken, stirring occasionally until cooked through. Remove the chicken from the pan to a clean plate.
  • To the same pan, add the onion, garlic, snow peas and carrots. Cook, stirring frequently until the vegetables are tender with a little crunch.
  • Add the chicken back to the pan. Turn the heat up to medium and pour in the sauce. Bring the sauce to a slow boil and stir frequently until it thickens, about 3 minutes.
  • Add the cashews and serve over warm rice.