Stir-Fried Chicken with Green Beans and Cashews

This fast and easy main dish is a creation of Bobby Deen, son of the famous Paula Deen. It’s a lighter version of Chinese takeout. This recipe was originally found in the April 9, 2014 issue of the St. Paul Pioneer Press. Can be served as is or over brown or white rice. For a different flavor combination, other vegetables can be added. Reduce the amount of green beans used and try carrots, broccoli, bell pepper, mushrooms, onions or snow peas.
Servings: 4
1/2 pound Green beans, trimmed and cut into 2-inch pieces
2 Tablespoons low-sodium Soy sauce
1 Tablespoon low-sodium Chicken broth
1 teaspoon Rice vinegar
1 teaspoon Cornstarch
1/2 teaspoon Sriracha or other Chile sauce
1 Tablespoon Peanut or Canola oil
2 teaspoons chopped fresh Ginger
2 Garlic cloves, chopped
1 pound boneless, skinless Chicken breasts, cut into 1-inch pieces
1/3 cup roasted, salted Cashews
Directions:
To blanch beans: Bring medium pot of salted water to a boil over high heat. Add green beans. Cook for 2 minutes or until crisp-tender. Drain. Run under cold water to cool down. Drain again. Set aside.
To make soy sauce mixture: In small bowl, combine soy sauce, broth, vinegar, cornstarch and Sriracha. Stir until cornstarch has dissolved.
To stir-fry chicken and beans: In wok or large skillet, heat oil over high heat. Add ginger and garlic. Cook, stirring constantly, for 10 seconds. Add chicken. Cook, stirring constantly, until no trace of pink remains on the surface. Add green beans and soy sauce mixture. Cook, stirring constantly, for 2 minutes or until chicken is cooked through. Stir in the cashews and serve.