Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is full of sautéed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. Thank you Spend with Pennies

1 tablespoon vegetable oil divided use
2 small zucchini quartered lengthwise then sliced into 1 inch pieces
1 cup of mushrooms quartered
1 onion coarsely chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced
⅓ cup roasted cashews unsalted or low sodium

for the sauce
⅓ cup chicken broth or water
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons corn starch

• Heat 1 teaspoon of the vegetable oil over medium heat. 
• Add the onions and cook for 3-4 minutes or until just softened.
• Add the mushrooms and zucchini to the pan 
• Cook for an additional 4-5 minutes or until vegetables are tender and just browned.
• Remove the vegetables from the pan, place on a plate and cover to keep warm.
• Wipe out the pan with a paper towel 
• Add the remaining 2 teaspoons of oil. Increase the heat to medium high.
• Place the chicken in the pan and season with the salt and pepper. 
• Cook for 3-4 minutes on each side or until cooked through and golden brown.
• Add the garlic to the pan and cook for 30 seconds.
• While the chicken is cooking, prepare the sauce.
• In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
• Return the vegetables to the pan with the chicken and pour the sauce over the top. 
• Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. 
• Taste and add more salt and pepper if desired.
• Stir in cashews and serve immediately, over rice if desired.