Easy Chicken Stir-Fry

Ingredients

• 1 teaspoon chili oil
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 3 spring onions (washed, white parts sliced very thin and green sections reserved)
• 3 tablespoons soy sauce
• 3/4 cup water
• 3/4 cup unsalted cashews
• 2 tablespoons peanut oil (or as needed, for stir-frying)
• 1 1/2 pounds chicken breast, cut into 1 to 2-inch pieces
• 1 pound mushrooms (stems removed, cut into large pieces)
• 1 cup carrots (sliced into 2- to 3-inch strips)
• 1 can water chestnuts
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Gather the ingredients.
2. To prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce, and water in a bowl and set aside.
3. In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove the cashews and set aside.
4. Heat the peanut oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put it on a plate.
5. Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.
6. Add the cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
7. Add the cornstarch and water mixture, stirring until thickened. Remove from the heat.
8. Serve and enjoy!