Spicy Lemon Chicken Stir-Fry with Cashews

• FAST
• HEALTHY

Sauce

1. 1 teaspoon minced fresh ginger
2. 1 large garlic clove, minced
3. 2 tablespoons soy sauce
4. 2 tablespoons dry Vermouth or dry sherry
5. 2 tablespoons chicken stock or canned low-sodium broth
6. 1 1/2 tablespoons sugar
7. 3 tablespoons fresh lemon juice
8. 1 teaspoon finely grated lemon zest
9. 1/8 teaspoon crushed red pepper
10. Pinch of cayenne pepper
11. 1 1/2 teaspoons cornstarch dissolved in 2 tablespoons cold water

Stir Fry

1. 1 pound skinless, boneless chicken breasts
2. 1 1/2 tablespoons cornstarch
3. Scant 1/2 cup unsalted dry-roasted cashews (2 ounces)
4. 1 tablespoon peanut oil
5. 2 1/2 teaspoons Asian sesame oil
6. 1/2 teaspoon Asian chili oil
7. 2 medium bell peppers, preferably 1 red and 1 yellow, cut into 1-inch pieces
8. 7 ounces snow peas or sugar snap peas, halved diagonally
9. 2 cups finely shredded iceberg lettuce

1. Combine all of the sauce ingredients except the dissolved cornstarch in a small bowl; then stir in the dissolved cornstarch.
2. Slice the chicken across the grain into 1/4 -inch strips. Transfer to a bowl and toss with the cornstarch.
3. Heat a large wok. Add the cashews and toss over high heat until they begin to brown, about 15 seconds; transfer the nuts to a medium bowl.
4. Heat the peanut oil and 1 teaspoon of the sesame oil in the wok. Add the chicken, spreading the strips in a single layer, and stir-fry over high heat until golden and just cooked through, about 3 minutes. Add the chicken to the cashews in the bowl.
5. Heat the remaining 1 1/2 teaspoons of sesame oil and the chili oil in the wok. Add the bell peppers and stir-fry over high heat for 30 seconds. Add the snow peas and stir-fry until all the vegetables are crisp-tender, about 2 minutes. Return the chicken and nuts to the wok. Stir the sauce, then add it to the wok and stir-fry until the sauce is clear, about 2 minutes. Spread the lettuce on a platter, spoon the stir-fry on top and serve at once.