In the same mold as last week’s recipe, I ended up making this with all of the leftover vegetables. Ended up a little more flavorful (added some oyster sauce among other things) than the veggie stir fry, but I still think it could use a little more taste in the sauce (I really do think I have a bad habit of using too much meat and vegetables and never balancing out the sauce well enough).
The cashews really complemented the dish, adding a nice crunch to some of the bites. I’ve never really cooked with cashews (or any other sort of nut for the record) but I think I’ll definitely end up trying using them more soon!
Probably will be posting sometime this weekend, got a lot of backed up posts that need to make it on some way or another 
Chicken and Veggie Stir Fry
Serves 4
Time : 45 minutes
Ingredients:
- 1 red bell pepper
- 2 tbsp chicken broth
- 2 tsp Shao Hsing rice wine
- 1 tsp salt
- 2 tsp oyster sauce
- Dash of white pepper
- 1 cup sugar snap peas
- 1 carrot, thinly sliced
- 1 pound chicken thighs
- 1 zucchini, sliced
- 1 tbsp canola oil
- 2-3 cloves minced garlic
- 2-3 pieces ginger, sliced
- 4 scallions, sliced
- ½ cup cashews, unsalted
Method:
1. Prepare the vegetables. Peel and slice carrot. Remove strings from snap peas, slice zucchini. Combine broth, rice wine, oyster sauce, ½ tsp salt, and pepper in a small bowl.
2. Bring 1-2 quarts of water to boil over high heat, add the remaining ½ tsp salt. Add sugar snaps, boil another 30 seconds. Add carrots, boil another 30 seconds. Add zucchini, boil 30 more seconds. Drain vegetables in a colander and rinse thoroughly under cold water.
3. Heat a wok over high heat. Add oil, garlic, and ginger, let sizzle. Add the chicken in, stir fry until about halfway cooked through. Add the scallions and tofu, toss well for a few seconds. Add the vegetables, stir fry for another minute. Add in the sauce mixture, stir fry for another minute or so. Throw in the cashews and give a quick toss
4. Serve over rice.