This easy stir-fry tastes like takeout and cooks in about 10 minutes. Serve it over steamed rice–and use chopsticks, if you dare!
Makes 4 servings
1/2 cup chicken broth
1/2 TBL cornstarch
1 TBL soy sauce
1 TBL seasoned rice vinegar
1/4 tsp ground ginger
2 TBL olive oil
1 cup chopped onion
1 TBL chopped garlic
12 oz. boneless skinless chicken thigh
1/8 tsp black pepper
7 oz. snow peas
1 cup bean sprouts
1/2 cup unsalted roasted cashews
Before cooking: mix broth, cornstarch, soy sauce, vinegar and ginger. Set aside.
Chop onion and trim snow peas.
Slice chicken thighs into thin strips and season with black pepper.
Heat olive oil in large skillet or wok. Add onion and cook until tender. Stir in garlic and cook 2 minutes. Stir in chicken. Stir-fry a few minutes, then add sauce, snow peas and bean sprouts. Cook 3 minutes more.
Sprinkle cashews on top just before serving.
Recipe inspiration: Veggie-Loaded Cashew Chicken