Cashew Chicken

This is a very simple stir-fry with a nice light sauce. Enjoy!

Ingredients:
1 pound chicken, cut into 1-inch cubes
1 tablespoon garlic, minced
2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon plus 2 tablespoons rice wine
1/4 teaspoon salt
1/8 teaspoon sugar
1/4 cup chicken broth
2 tablespoons peanut oil
2 tablespoons ginger, minced
1/2 cup sugar snap peas
1/2 cup carrots, sliced
1/2 cup cashews

Directions:
1. In a medium bowl, combine chicken, garlic, 1 teaspoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon rice wine, 1/2 teaspoon salt, and sugar.

2. In a small bowl, combine broth with remaining 1 teaspoon soy sauce, 2 tablespoons rice wine, and 1/2 teaspoon cornstarch.

3. Heat wok over medium-high heat. Swirl in peanut oil around sides of wok. Add ginger and stir-fry for 10 seconds. Push ginger to sides of wok and add chicken in a single layer in wok. Cook undisturbed 1 minutes, letting chicken sear. Stir-fry 5 more minutes, or until chicken is lightly browned but not cooked through.

4. Swirl remaining 1 tablespoon oil into wok. Add snow peas and carrots. Stir-fry for 3 minutes and then add cashews. Stir-fry for 1 minute. Swirl in broth mixture and stir-fry 1 minute or until chicken is cooked through.