| Prep Time | 5-10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 12 ounces grean beans
- 8 ounces carrots chopped
- 4 cloves garlic crushed
- 1 1/2 tbsp. olive oil
- 1/2 cup cashews roasted and unsalted
- 1 1/2 pounds chicken breast bite sized pieces
- 2 tbsp. cornstarch
- 6 tbsp. chicken stock
- 2 tbsp. hoisin sauce
- 1 tsp. white wine vinegar
- 1 tsp. sriracha
- 3 green onions chopped (white part only)
- salt and pepper to taste
- cooked rice for serving
Ingredients
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Instructions
- Add carrots, green beans, and 1/4 cup water to a wok. Cover and cook over medium heat until tender yet crisp.
- Remove vegetables and set aside. Pour out any remaining water from the pan.
- Add olive oil, garlic, and cashews to the wok. Saute for 1-2 minutes until garlic is fragrant.
- Season chicken with salt and pepper. Add to the wok. Saute for 5-10 minutes until chicken is cooked through and no longer pink.
- While chicken cooks, prepare the sauce: Whisk together chicken broth and cornstarch until smooth. Add hoisin, vinegar, and sriracha. Whisk to combine.
- When chicken is done, add the vegetables back to the wok and add the sauce. Mix to combine.
- Add 1 cup of water to the wok, cover and cook 1-2 minutes.
- Add green onion and stir.
- Serve over rice of your choice.
- Enjoy!
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