The Best Cashew Chicken Stir Fry

• 2 boneless skinless chicken breasts, cut into bite size pieces
• Chinese five spice powder
• 2 dried Thai chiles, crushed
• 1 teaspoon sesame oil
• 1 teaspoon vegetable oil
• 1 bok choy, chopped
• 1 carrot, chopped
• 1 medium onion, sliced
• 1 cup snow peas
• 1 cup button mushroom, quarterd
• 0.5 (8 ounce) can water chestnuts
• 1 chunk ginger (grated or chopped finely)
• 2 garlic cloves, thinly sliced
• 3 green onions
• 3/4 cup whole unsalted cashews
• 1 cup chicken broth
• 1/4 cup hoisin sauce
• 2 cups white rice, cooked
• 2 teaspoons cornstarch

1. Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
2. Add garlic and ginger 1/2 way through cooking chiken.
3. Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
4. Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
5. Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.

chicken breasts, spice powder, chiles, sesame oil, vegetable oil, choy, carrot, onion, snow peas, button mushroom, water chestnuts, ginger, garlic, green onions, chicken broth, hoisin sauce, white rice, cornstarch

Taken from www.food.com/recipe/the-best-cashew-chicken-stir-fry-120226 (may not work)