Chicken & Cashew Stir-fry

Ingredients:

• 1 lb skinless and boneless chicken breasts
• 2 Tbsp thinly sliced fresh ginger
• 2 medium carrots, cut diagonally into thin slices
• 3 stalks celery, diced on an angle
• 1 red bell pepper, cut into small chunks
• 1 small zucchini, cut into small chunks
• 2 cloves finely chopped garlic
• 4 green onions, sliced diagonlly into long strips
• 1/4 c of salted cashews
• 1 small can of baby corn
• 1 Tbsp olive oil
• 2 tsp sesame oil
• 1/4 c gluten free hoisin sauce
• 1 Tbsp honey
• 2 Tbsp rice vinegar
• 1 c chicken broth
• 2 Tbsp cornstarch

1.  Heat 1 Tbsp of olive oil in a large non-stick skillet.  Cut chicken into small pieces and add to skillet.  Season lightly with salt and pepper and saute for 2 minutes until lightly browned and cooked through, then remove from skillet and set aside.

2.  Add ginger slices to skillet and stir-fry for about 30 seconds then add carrots, celery and sesame oil to skillet and stir-fry for 2 minutes.  Then add the zucchini, pepper, garlic and stir-fry for 2 more minutes.  Then add the cashews and green onions and turn the heat to low.

3.  Meanwhile, place the remaining ingredients, except for the chicken, into a small bowl and wisk together.  Add to the skillet with the vegetables and stir the mixture cooking on medium heat until hot and bubbly for about 2 minutes.  Return the chicken to the skillet along with the baby corn and heat through.  Serve with cooked basmati rice.