Cashew Chicken

You can substitute asparagus for the snow peas in season.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  tablespoons  peanut oil
• 2  boneless skinless chicken breasts, cut into bite sized pieces
• 1⁄2 tablespoon cornstarch
• 1  tablespoon soy sauce
• 1  red bell pepper, cut into bite sized pieces
• 1⁄2 lb snow peas, cut in half
• 3⁄4 cup cashews
• 1  teaspoon  minced ginger
• 1⁄4 teaspoon cayenne powder

• Sauce

• 6  tablespoons soy sauce
• 3  tablespoons white wine
• 1⁄2 tablespoon apple cider vinegar
• 3  tablespoons brown sugar
• 1  tablespoon cornstarch
• 1  tablespoon  peanut oil

Directions

1. Heat the oil in a wok at high heat. Add the chicken and stir fry until most of the moisture has cooked out.
2. Meanwhile add the ingredients for the sauce and stir until combined. Set aside.
3. Add the bell pepper and snow peas to the wok. Stir fry for 1 minute.
4. Add the cashews, cayenne, and ginger. Stir fry for 1 minute.
5. Give the sauce a stir just to mix everything and pour into the wok. Stir until everything is covered and the sauce has thickened.
6. Serve over rice.