Kill the Gluten. (I wish they were still posting recipes on their blog, but I still have quite a few left to try.) Even Mike raved about the great flavor of this stir fry and I loved it so much I never got tired of the leftovers, eating it for a couple days after. This is a definite new favorite!
1 Tbsp sesame oil
1 1/2 lbs chicken breasts, sliced thin
2 Tbsp chopped fresh ginger
1 clove garlic, minced
1 small onion, cut into strips
1 red bell pepper, cut into strips (our store was out, so I used an orange one)
2 large carrots, sliced thin on the diagonal
1/2 lb snow peas
handful of cashew halves
2 Tbsp soy sauce
1/4 cup ketchup
4 Tbsp Worcestershire sauce
3 Tbsp sugar
1/2 cup chicken broth
1 1/2 tsp sesame oil
1/2 tsp salt
1/4 tsp cayenne pepper
Hot cooked rice (I made basmati rice)
Mix all sauce ingredients with a whisk. Set aside.
Heat 1 Tbsp sesame oil in large skillet over high heat, being careful not to let burn. Add chicken, ginger, and garlic. Saute for a few minutes until the chicken is no longer pink. Add onion, peppers, and carrots, sauteing for another minute or two. When vegetables are crisp-tender, add snow peas, cashews and sauce. Let simmer for 1-2 minutes. Serve hot over rice.