Ingredients

  • 1 egg
  • 1 tbsp cornstarch
  • 1 lb chicken breast, boneless, skinless, sliced
  • 1 tbsp olive oil
  • 4 green onions
  • 3 oz snow peas
  • 2 bok choy, leaves separated
  • 2 bell peppers, sliced
  • 2/3 C mushrooms, shiitake
  • 4 tbsp vegetable broth
  • 2 tbsp lime juice
  • 3 tbsp soy sauce
  • 2 tbsp cilantro leaves, chopped
  • salt and pepper, to taste
  • cashews, for serving
  • sriracha, for serving
image of Chicken and Cashew Stir Fry

Instructions

  1. Lightly toast the nuts in a dry skillet over medium heat 1 minute, stirring, then set aside. Put the egg into a large bowl, add the cornstarch and a pinch of salt and whisk to combine. Add the chicken and coat with the egg mixture.

  2. Heat a skillet or wok with olive oil over medium heat. Stir-fry the chicken 4-5 minutes until lightly colored, then remove with a slotted spoon.

  3. Add the green onions and stir-fry for a few seconds. Add the snow peas, bok choy, and peppers and stir fry for 1 minute longer, or until just soft. Add the chicken, mushrooms, stock, lime juice and soy sauce to taste. Simmer 1 minute longer, or until the mushrooms are soft. Stir in the nuts and cilantro, then season with salt and pepper and sriracha. Serve.