Broccoli and Chicken Stir Fry with Cashews

Serve alone or over noodles or rice.
Ingredients:
1/4 cup(s) vegetable oil
2 cup(s) onion - peeled and julienned
2 tablespoon(s) garlic - peeled and minced (Learn How)
1 tablespoon(s) ginger - peeled and minced (Learn How)
1 pound chicken breast (boneless skinless) - cut into 1-inch strips (Learn How)
2 cup(s) broccoli - cut into small florets
2 carrots - peeled and julienne (Learn How)
1 red bell pepper - brunoise (Learn How)
2 tablespoon(s) oyster sauce
2 tablespoon(s) rice wine vinegar
1 tablespoon(s) soy sauce
1 teaspoon(s) red chile flakes
1/4 cup(s) - chicken stock (white)
1 tablespoon(s) cornstarch
1/2 cup(s) cashews

Steps:

-Heat a wok or deep saute pan to medium-high and then add the oil.

-Add the onions, garlic and ginger and saute for 2 minutes.

-Add the chicken and saute for an additional 3 minutes. Add the broccoli, carrots and bell pepper and saute until cooked through.

-Meanwhile, mix all of your wet ingredients together with the cornstarch in a small bowl until the cornstarch is dissolved.

-Add the sauce to the saute pan (it should thicken immediately) and gently stir.

-Sprinkle with cashews to garnish.

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