Festive Holiday Stir-Fry

1In a bowl, combine the sliced chicken with soy sauce (2 tablespoons), oyster sauce (1 tablespoon), hoisin sauce (1 tablespoon), sesame oil (1 tablespoon), and cornstarch (1 tablespoon). Mix well and let it marinate for 15-20 minutes.

2Heat vegetable oil (2 tablespoons) in a large skillet or wok over high heat. Add the marinated chicken and stir-fry until cooked through. Remove the chicken from the skillet and set aside.

3In the same skillet, add more oil if needed. Stir-fry the garlic (3 cloves) and ginger (1 tablespoon) until fragrant.

4Add the bell peppers, broccoli, snow peas (1 cup), baby corn (1 cup), carrots, and water chestnuts. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

5Pour in the chicken broth (½ cup), rice vinegar (1 tablespoon), honey (1 tablespoon), and red pepper flakes (1 teaspoon). Stir well to combine.

6Return the cooked chicken to the skillet and toss everything together. Cook for another 2-3 minutes.

7Add the toasted cashews (¼ cup) and stir to mix.

8Serve the festive holiday stir-fry over cooked rice.

9Garnish with chopped green onions before serving.