Spicy Cashew Stir Fry (Chicken, Tofu, or Tempeh)

Basic stir fry and not as spicy as I had hoped. Stir fry is a great way to use up lots of left over ingredients and will also cook really fast.

Next time I would include extra spice such as a Thai chili pepper. I also marinated tempeh in soy sauce while I was chopping the veggies. I put the Tempeh in the frying pan with the last 5-10 minutes to heat up and cook through. Firm tofu would have also been a good substitute as well.

Spicy Cashew Stir Fry
Serves 4

2 chicken breasts, cut into bite-sized pieces (or diced Tempeh or Tofu)
4 Tablespoons soy sauce, divided

Chili Garlic Sauce

black pepper
2/3 cup fat-free, reduced sodium chicken broth
2 Tablespoons brown sugar
1 1/2 Tablespoons Thai chili garlic sauce
4 cloves garlic, minced
2 Tablespoons canola oil, divided
1 stalk celery, sliced thinly on the bias
1 large carrot, sliced thinly on the bias
2 cups broccoli florets
1 1/2 cups snap peas (or snow peas)
1/2 onion, thinly sliced
1/2 cup sliced water chestnuts
1/2 cup chopped canned baby corn
3/4 cup cashews
1 cup uncooked long grain white rice, (click here for no fail white rice, or use a rice cooker and follow those directions)

Toss together chicken (or tofu or tempeh), 1 Tablespoon soy sauce, plus a couple grinds of black pepper in a bowl then set aside. In a separate bowl, combine remaining soy sauce, broth, brown sugar, Thai chili garlic sauce, and garlic. Microwave for 20 seconds in the microwave, then stir and set aside.

Heat 1 Tablespoon oil in a frying pan over high heat. If using chicken...Add the chicken and cook until no longer pink on the outside, about 2-3 minutes. Otherwise, add celery, carrot, broccoli, snow peas, onion, and remaining oil if needed, then stir fry for 5-6 minutes or until vegetables are crisp-tender.

Add water chestnuts and baby corn (and tofu or tempeh if  using), then stir to combine.

Add the sauce and cashews to the the pan for a couple minutes. Serve over cooked white rice.