1poundboneless skinless chicken breast, cut into 1-inch pieces
1 1/2cupsfresh snow peas
1/2cupshredded carrots
18 ounce can sliced water chestnuts, drained
1/2cupsalted cashews, toasted
1green onion, chopped
sesame seeds, for garnish
2cupscooked rice, for serving with chicken
Instructions
In a small bowl, mix together cornstarch, broth, sugar, vinegar, hoisin sauce, ginger, salt, and 1 tablespoon soy sauce. Set aside.
Heat 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add chicken and 1 tablespoon soy sauce and stir-fry for 7-8 minutes until pieces are cooked through. Remove from pan and cover to keep warm.
Add 1 teaspoon sesame oil to the pan along with the snow peas and carrots and stir-fry over medium-high heat for 1 minute or until they are crisp-tender.
To the pan, stir in water chestnuts, chicken, and sauce. Bring the mixture to a boil and cook until sauce has thickened (about 1 minute).
Sprinkle chicken with cashews, green onions, and sesame seeds and serve over rice.