Honey Cashew Chicken

• 1 tablespoon cornstarch
• 1 1/2 teaspoons honey
• 2 tablespoons soy sauce
• 6 tablespoons low-sodium chicken broth
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon crushed red pepper
• 1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into 3/4-inch dice
• 6 ounces snow peas, trimmed (about 2 cups)
• 1 large red bell pepper, seeded, cut into strips
• 1/2 cup unsalted cashews
• 2 teaspoons sesame oil, optional

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.

cornstarch, honey, soy sauce, chicken broth, vegetable oil, onion, garlic, ginger, red pepper, chicken breasts, snow peas, red bell pepper, unsalted cashews, sesame oil

Taken from www.myrecipes.com/recipe/honey-cashew-chicken (may not work)