Stir-Fried Honey-Ginger Chicken

Source: Martha Stewart
adapted by

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.