Chicken and Broccoli Stir-fry with Cashews & Sugar Snap Peas

Adapted from a recipe by Kim Hahn

6 cups broccoli florets, cut into bite size pieces
1-2 cups sugar snap peas, whole/in pod
2 Tbsp soy sauce, divided {I used low sodium}
4 green onions, cut into pieces on a diagonal
2 cloves garlic, minced
1 Tbsp fresh ginger, peeled and minced
1/4 tsp red pepper flakes {can be omitted if you don't like heat}
1 pound boneless skinless chicken breast halves/tenders, cut into slices or small chunks
3/4 cup chicken broth
1 Tbsp corn starch
1 Tbsp canola oil
1/2 cup toasted or lightly salted cashews
1 Tbsp toasted sesame seeds
{sriracha chili sauce is amazing on this as well, but optional}

Serve over cooked brown rice or pearled barley.

1) Bring a medium pot of water to a boil. Add the broccoli and cook until tender-crisp, about 2-3 min. Drain well and set aside. Rinse sugar snap peas and set aside.

2) If necessary, lightly toast your sesame seeds in a small frying pan over low heat, stirring frequently to prevent from burning. When the seeds become aromatic, they are done. Set aside to cool.

3) In a medium bowl, combine 1 Tbsp of the soy sauce, green onions, garlic, ginger and red pepper flakes. Add the chicken and turn to coat. Cover and chill for 20 minutes.

4) Combine the chicken broth, cornstarch and remaining Tbsp of soy sauce in a small bowl and set aside.

5) Heat the oil in a large wok or frying pan over medium high heat. Add the chicken mixture and stir frequently until most of the chicken is opaque, approx. 3 min. Add the broccoli and broth mixture. Bring the heat up to high and cook until the chicken is cooked through and the liquid thickens. Stir in the cashews and sugar snap peas. Serve immediately over rice or barley, and sprinkle with the toasted sesame seeds. Add sriracha chili sauce if desired for a nice bit of heat.