Ingredients
1tbspvegetable oil,divided use
2zucchini,small, quartered lengthwise then sliced into 1 inch pieces
1cupmushroom,quartered
1onion,coarsely chopped
1lbchicken breasts,boneless skinless, cut into 1 inch pieces
½tspsalt
¼tsppepper
2clovesgarlic,minced
⅓cupcashews,roasted, unsalted or low sodium
⅓cupchicken broth,or water
1tbspsoy sauce
1tbsphoisin sauce
1tspsesame oil
1tspsugar
2tspcorn starch
Preparation
Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
Remove the vegetables from the pan, place on a plate and cover to keep warm.
Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
Add the garlic to the pan and cook for 30 seconds.
While the chicken is cooking, prepare the sauce.
In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
Stir in cashews and serve immediately, over rice if desired.
