Spicy Cashew Chicken

I am always trying out different stir-fry recipes, but I think I have found my go-to recipe! This looked so pretty, was super delicious, and very healthy!

Recipe from here.

Ingredients:

• 1 tbs vegetable oil
• 1 tbs toasted sesame oil
• 1 1/2 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 medium red pepper, thinly sliced
• 1/2 medium yellow pepper, thinly sliced
• 3 cups broccoli florets, cut to about 1 to 1 1/2 inch thick pieces
• 1/2 cup unsalted cashews, crush into small pieces
• 2 tbsp soy sauce
• 1/3 cup water
• 1 tbsp cornstarch
• 1/2 tsp red pepper flakes

Preparation:

Stir fries are all about quick cooking. Make sure all of your ingredients are diced, minced, measured, and on standby for things to go smoothly.

Mix the vegetable oil and sesame oil in a small bowl.

Heat 1 tbs of the oil mix in a wok or large skillet over medium-high heat, until shimmering. Add chicken and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Remove and let sit in a bowl.

In same wok or skillet over medium-high heat, add the remaining oil, and when hot, add garlic and ginger. Cook, stirring frequently, for 1 minute. Add pepper slices and broccoli and continue to cook until vegetables are tender yet maintain some crunch, about 5 minutes. Keep everyone moving around the wok by stirring constantly. Add cashews and cook 1 minute more. Throw chicken back into the party and stir.

While everyone is cooking in the wok, whisk together soy sauce, water, cornstarch, and red pepper flakes. When everything is cooked through, add to the wok and mix well. Sauce will thicken quickly.

Serve right away with some whole grain rice.