Caroline's Saucy Kitchen

Ingredients:

• 2 skinless chicken breasts sliced into bite-sized thin pieces
• 2 tablespoons canola oil
• 8 ounces of mushrooms sliced
• 1 onion, thickly sliced
• 1 jalapeno pepper sliced
• 4 garlic cloves, thinly sliced
• Thumb-size piece of fresh root ginger, thinly sliced
• 2 handfuls of snow peas
• 1/2 cup toasted cashew nuts
• Bean sprouts
• 1/4 cup Chicken broth

Mix in one bowl:

• 1 tablespoon hoisin sauce
• I/2 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon water

Preparation Method:

1. Heat one tablespoon of oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken over high heat until browned.
2. Take the chicken out of the pan, and set it aside on a plate while the vegetables are cooked.
3. Add the garlic, ginger, and snow peas, and return the cooked chicken to the pan.
4. Return the pan to the heat. Add the remaining oil. Sauté the pepper, onions, and mushrooms until they are just tender and browned.
5. Add all the mixed Asian sauces and chicken broth. Make sure everything is coated. Cook for five minutes more. Then, add the cashew nuts and mix well.
6. Toss in a handful of bean sprouts and give everything a final mix-up before serving.