Sweet and Spicy Chicken Stir Fry

This SUPER yummy stir fry recipe is from 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!

Ingredients:
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
Sauce:
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)

Directions:
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.

Beef and Snow Pea Stir Fry

This recipe is from the blog Favorite Family Recipes. I wasn't sure how good it would be with only the snow peas and no other veggies, but it was great! The meat had a great flavor from the marinade and I loved the crunchiness of the snow peas with it. Mike and Ella really liked this one too and they're not big on stir fry.

Ingredients:
1/3 cup reduced sodium soy sauce
1/3 cup chicken broth
2 cloves garlic, minced
1 pound boneless beef sirloin steak, cut into 1/8 inch strips
1 tsp cornstarch
2 cups fresh snow peas
4 tsp canola oil, divided
rice

Directions:
-In a small bowl, combine the soy sauce, broth, and garlic. Reserve 1/4 cup of mixture for later.
-Place beef in a resealable plastic bag. Add the larger part of the soy sauce mixture; seal and mix. Refrigerate at least 1 hour.
-Place cornstarch in a small bowl. Stir in the reserved 1/4 c. soy sauce mixture until smooth; set aside.
-In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm.
-Drain and discard marinade from beef.
-In same skillet, stir-fry beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to skillet.
-Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Combine with snow peas.
-Serve over rice.