Spicy Chicken and Vegetable Stir Fry

Ingredients

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts (cut into thin strips)
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon sesame oil

For the Stir-Fry:

• 2 tablespoons vegetable oil (for cooking)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 medium carrot (julienned)
• 1 cup snap peas (trimmed)
• 1 small onion (sliced)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (freshly grated)
• 1 cup broccoli florets
• 2 green onions (sliced)
• 1/4 cup roasted cashews (optional, for garnish)

For the Sauce:

• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons sriracha (adjust to taste for spiciness)
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 teaspoon sesame oil

Instructions

1. Marinate the Chicken:

   1. In a medium bowl, combine the soy sauce, cornstarch, rice wine, and sesame oil.
   2. Add the chicken strips and toss to coat. Let the chicken marinate for at least 15 minutes, or up to 1 hour if you have more time.

2. Prepare the Sauce:

   1. In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha, rice vinegar, and brown sugar.
   2. Stir in the cornstarch slurry and sesame oil. Set the sauce aside.

3. Stir-Fry the Chicken:

   1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
   2. Add the marinated chicken strips and cook for 4-5 minutes, or until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.

4. Stir-Fry the Vegetables:

   1. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
   2. Add the sliced onions and cook for 2-3 minutes, or until they start to soften.
   3. Add the garlic and ginger, and cook for another 30 seconds until fragrant.
   4. Add the bell peppers, carrots, snap peas, and broccoli florets. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.

5. Combine and Finish:

   1. Return the cooked chicken to the skillet with the vegetables.
   2. Pour the prepared sauce over the chicken and vegetables, and stir to combine.
   3. Cook for an additional 2-3 minutes, or until the sauce has thickened and everything is evenly coated.
   4. Garnish with sliced green onions and roasted cashews, if using.

6. Serve:

   1. Serve the Spicy Chicken and Vegetable Stir-Fry over steamed rice, noodles, or quinoa.