Cashew Chicken with Broccoli and Sugar Snap Peas

Serves: Four | Prep: 10 min | Cook: 10 min

Ingredients:

Cashew Chicken with Broccoli and Sugar Snap Peas:
1 lb chicken breasts, skinlees and boneless, diced
1 - 2 cups broccoli florets
8 oz sugar snap peas
2 Tbsp cornstrach
1/2 tsp pepper
2 Tbsp sesame oil
1 Tbsp vegetable oil
2 garlic cloves, minced
2 tsp fresh ginger, minced
1/4 cup hoisin sauce
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sugar
1/2 - 1 cup raw cashews
2 scallions, thinly sliced
2 tsp toasted sesame seeds

Directions:
Place chicken in a bowl. Add cornstarch and pepper, toss to coat.

In a small bowl whisk garlic, ginger, hoisin sauce, soy sauce, rice vinegar, and sugar together. Set aside.

In a large skillet heat sesame and vegetable oil together. Add chicken in a single layer and cook for 5-7 minutes, stirring once or twice, until almost fully cooked. Remove from skillet. Add broccoli and sugar snap peas to the skillet and cook, 3-4 minutes, stirring occassionally and adding a little water if needed to help steam cook the vegetables. Stir in cashews and cook, 1-2 minutes. Return chicken and pour in sauce mixture. Stir to coat and cook, 1-2 minutes more. Garnish with scallions and sesame seeds.

Serve with RICE

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