Snap Peas and Kung Pao Chicken - Talley Farms Box

Ingredients

• Dinner
• 2 teaspoons coconut oil
• 1 pound boneless chicken breasts, cut into cubes
• 1 medium sweet onion
• salt and pepper, to taste
• 8 oz snap peas
• 2 garlic cloves, minced
• 1 tablespoon minced ginger
• 4 dried red chiles, stems removed and then halved
• 3 scallions, sliced, white and green parts, separated
• 3 tablespoons chopped roasted unsalted cashews
• 3 tablespoons light soy sauce
• 1 tablespoons rice vinegar
• 1 teaspoon honey
• 2 tablespoons sesame oil
• freshly ground pepper, to taste
• Whisk together the ingredients for the sauce and set aside.
• If you have a spiralizer, trim and slice the sweet onion with Blade A. Otherwise slice it into thin slices by hand.
• Add the prepared sauce and stir-fry to coat, about 1 minute.
• Transfer to a platter or divide into bowls, sprinkle with the nuts, remaining green scallions and serve.
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