Stir-Fried Honey-Ginger Chicken

Source: Martha Stewart

adapted by http://theresalwaysthyme.blogspot.com/

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips

1/4 cup minced peeled fresh ginger

2 garlic cloves, minced

3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced

2 cups broccoli florets, steamed

1 cup snow peas

1/2 cup roasted cashews (optional)

cooked rice, for serving

In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil to coat skillet. Add chicken and stir fry until opaque but not cooked through, about 3 minutes; and add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add vegetables and stir fry another 2 -3 minutes. Add soy mixture and bring to a boil. Stir until sauce thickens and chicken is cooked through, about 3 minutes. Add cashews and stir to combine and heat the cashews through. Serve over rice.