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
Instructions
-
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.
-
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.
-
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.