Cashew Chicken Stir Fry

This is another recipe I found through Pinterest. It is from the Spend With Pennies blog, http://www.spendwithpennies.com/cashew-chicken-stir-fry/. I served it over brown rice, and with baked veggie egg rolls and sweet and sour chicken

INGREDIENTS

1/3 cup chicken stock/broth

1 Tbsp coconut aminos

1 Tbsp Hoisin sauce (or 1/2 Tbsp sweet BBQ sauce plus 1/2 Tbsp teriyaki sauce)

1 tsp sesame oil

1 tsp sugar

2 tsp corn starch

3 tsp olive oil, divided

1 medium onion, chopped

8 oz. mushrooms, quartered

2 small zucchini, quartered, then sliced into 1" pieces

1 pound boneless, skinless chicken breasts, cut into 1" cubes

Salt

Pepper

2 cloves garlic, minced

1/3 cup lightly salted, roasted cashews

COOKING INSTRUCTIONS

Prepare the sauce: whisk together chicken stock, coconut aminos, hoisin sauce, sesame oil, sugar, and corn starch (I put the ingredients in a jar and shook them up, then re-shook them before adding to the wok). Set aside.

Heat 1 tsp olive oil in wok over medium heat. Add onion and cook, stirring, 3-4 minutes. Add mushrooms and zucchini and cook, stirring, another 4-5 minutes. Remove the vegetables to a bowl. Wipe out the wok. Heat 2 tsp olive oil in wok. Add chicken, salt, and pepper. Cook, stirring, about 8 minutes. Add garlic and cook, stirring, about 30 seconds. Add the veggies back to the wok. Shake up or stir the sauce ingredients and pour over all. Increase heat to high, stirring, and simmer 1-2 minutes. Stir in the cashews. Remove to serving dish/bowl, and serve over rice.