1 T cornstarch
1 1/2 t honey
2 T soy sauce
6 T chicken broth
2 T oil
1 medium onion, thinlyu sliced
3 cloves garlic, minced
1 T fresh grated ginger
1/2 t prushed red pepper
1 1/4 chicken breast cut into 3/4 inch slices
6 oz snow peas, trimmed (about 2 cups)
1 large red bell pepper, cut into strips
1/2 c unsalted cashews
2 t sesame oil
1 1/2 t honey
2 T soy sauce
6 T chicken broth
2 T oil
1 medium onion, thinlyu sliced
3 cloves garlic, minced
1 T fresh grated ginger
1/2 t prushed red pepper
1 1/4 chicken breast cut into 3/4 inch slices
6 oz snow peas, trimmed (about 2 cups)
1 large red bell pepper, cut into strips
1/2 c unsalted cashews
2 t sesame oil
Prep: 25 min., Cook: 10 min., Serves: 4
Directions:
1. In a small bowl, whisk 1 Tbsp. water with cornstarch until smooth. Whisk in honey, soy sauce and broth.
2. Warm oil in a large skillet over high heat. Add onion, garlic, ginger and crushed red pepper; cook for 30 seconds, stirring constantly.
3. Add chicken and stir-fry until opaque, 5 to 6 minutes. Add snow peas, bell pepper and cashews and continue stir-frying for 1 to 2 minutes. Stir reserved sauce and pour it into skillet. Cook for 1 to 2 minutes longer, stirring constantly, until sauce is bubbling and has thickened. Drizzle with sesame oil and serve over rice, if desired.
PER SERVING: 378 Cal., 17g Fat (2g Sat.), 82mg Chol., 3g Fiber, 38g Pro., 19g Carb., 600mg Sod.
