Cashew Chicken With Stir-Fry Vegetables

• 1 (16 ounce) package cleaned & cut stir fry vegetables
• 3/4 lb boneless skinless chicken breast, sliced thinly
• 3 tablespoons water
• 1 1/2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 3/4 cup stir-fry sauce, Your favorite brand
• 1/2 cup unsalted roasted cashews

1. Blanch vegetables 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.
2. Place chicken in small bowl. Add 1 Tbsp of water at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
3. Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)
4. Add chicken; stir fry 2 minute Add garlic; stir fry 1 min (careful not to burn). Add sauce; toss to coat. Remove chicken and sauce from pan; set aside. Wipe pan clean.
5. Return pan to heat. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry vegetables 1 minute Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.

vegetables, boneless skinless chicken breast, water, cornstarch, vegetable oil, garlic, stirfry sauce, cashews

Taken from www.food.com/recipe/cashew-chicken-with-stir-fry-vegetables-357706 (may not work)