- 1/2 cup cashews, chopped
- 1 cup chicken broth
- 1/4 cup mirin ( I left out because I didn’t have it)
- 3 T. cornstarch
- 3 T olive oil
- 1/4 cup coconut aminos
- 6 cloves garlic, minced
- 1 T. grated fresh ginger
- 3 chicken breast sliced long and thin
- 8 oz snow peas- strings removed
- 2 carrots, peeled and cut into 2″ long matchsticks
Toast Cashews in 1 12″ non-stick skillet over medium heat until golden. Meanwhile mix the mirin, soy sauce, and broth in a bowl, add in the cornstarch. In another bowl, combine oil garlic + ginger. In another bowl, toss sliced chicken with olive oil in a bowl.and add in the cornstarch mixture and toss to coat.
Heat 2 tsp. oil in your now empty frying pan over medium heat. Add chicken and cook for one minute without stirring. Stir and cook for a few more minutes. Repeat with 2 tsp. Oil and remaining chicken. Add snow peas and carrots to now empty pan and fry until peas are bright green. Push veggies to the side of the skillet. Add garlic-ginger mixture to center and cook, mashing the garlic and ginger into the pan. stir mixture into the veggies. Whisk to combine then add to skillet. stir constantly about 2 minutes. add chicken and cashews and cook until heated through.