Cashew Chicken & Snap Peas

Today’s Sunday Funday is all about quick stir fries.  So perfect for summer whenI want to be outside!

This one takes all of my favorite flavors in the sauce plus chicken and peas for a fantastic, quick stir fry.  Serve with rice and a meal is on the table!

Sunday Funday

Quick Stir Fries

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories
• Shacha Beef from Palatable Pastime

Cashew Chicken & Snap Peas

Adapted from Kawaling Pinoy

1 tablespoon olive oil

1 ½ pound boneless skinless chicken, cut in 1-inch pieces

1 small onion, sliced

8 ounces snap peas

½ cup cashews

¼ cup cold water

¼ cup light soy sauce

1 tablespoon mirin

1 tablespoon brown sugar

½ tablespoon garlic chili sauce

2 cloves garlic, minced

1 tablespoon cornstarch

Heat the olive oil in a large skillet over medium heat.  Cook the chicken until almost cooked through.  Add the onions and peas and cook for another 5 minutes or until onions and peas are crisp-tender and chicken is cooked through.  Add the cashews.

Whisk together the remaining ingredients.  Pour over the stir fry and cook until sauce is thickened.  Serve with a side of rice