Thai Cashew Chicken

This is the recipe I'm supposed to demonstrate at work. I think it might be a mistake. I'm not sure if I have enough filler words ... I need to practice. But lots and lots of people have really enjoyed eating this at my house or making it on their own. It can be a lot of chopping, but if you do your vegetables ahead of time, it comes together really fast. This is one of our favorite things to eat! (PS - sorry for the crappy picture. It's not my finest)

Ingredients

1 bunch of green onions

1 lb chicken breast, cubed

1/2 t salt

1/4 t pepper

3 T oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 c carrots, sliced

1 c celery, sliced

1/2 c edamame

4 garlic cloves, minced

1 1/2 T minced fresh ginger

1/4 t red pepper flakes

1 1/2 c chicken broth

2 T soy sauce

2 t cornstarch

1 t sugar

1/2 c roasted cashews

Cooked brown rice for serving

Directions

Chop onions, separating white and green parts. Toss cubed chicken with salt and pepper. Heat a wok over medium heat. Add oil and stir fry chicken until cooked through, about 4-5 minutes. Transfer to a plate. Add bell pepper, celery, carrots, edamame, garlic, ginger, red pepper flakes, and white onions to wok and stir fry about 5-6 minutes.

Stir together broth, soy sauce, cornstarch, sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, around 2 minutes. Stir in cashews, green onions, and chicken + juices. Serve with rice.

I also usually add whatever vegetables I have on hand. This can mean anything from broccoli to sugar snap peas. Add what you like! It's what I do!