Thai Chicken & Cashew Stir Fry

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• 2 tablespoons Peanut or canola oil, divided
• 1 lb Boneless, skinless chicken breast, trimmed, cut into 1-inch pieces
• 3 Scallions, cut into 1-inch pieces
• 2 small Fresh red chiles, thinly sliced
• 2 Cloves garlic, thinly sliced
• 1 large Zucchini, quartered lengthwise and sliced into 1/2-inch pieces
• 2 cups Broccoli, cut into florets
• 2 tablespoons Fish sauce
• 2 teaspoons Lime juice
• 2 teaspoons Molasses
• 2 teaspoons Cornstarch
• ½ cup Toasted cashews
• ¼ cup Fresh basil, preferably Thai

Heat 1 tablespoon oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil, scallions and chiles (if using); cook, stirring, until the scallions start to soften, about 30 seconds. Add garlic, broccoli and zucchini and cook, stirring, until the broccoli and zucchini is just tender, about 3 minutes.

Meanwhile, whisk fish sauce, lime juice, molasses and cornstarch in a small bowl. Stir the sauce and the chicken (along with any accumulated juice) into the pan; cook, gently stirring, until the sauce is bubbling and thickened, 30 seconds to 1 minute. Remove from the heat and stir in cashews and basil.

Servings: 4

Nutrition Facts