Easy 30 Minute Lemon Chicken Stir Fry

• 1½ lbs. fresh chicken, diced
• 1 Tbsp sesame oil (or olive oil)
• 8 oz. snap peas, roughly chopped
• ¾ C unsalted cashews
• ½ C low-sodium chicken broth
• ¼ C lemon juice
• 3 Tbsp low-sodium soy sauce (or coconut aminos)
• 2 Tbsp G Hughes Sugar-Free Sweet Chili Sauce
• ½ tsp ground ginger
• 1½ Tbsp cornstarch
• 1½ C instant brown rice
• Black pepper, to taste

1. Prepare the instant brown rice according to package instructions. Fluff with a fork before serving.
2. Heat a large skillet or wok to medium heat with the sesame oil. Once the skillet is hot, add the chicken. Season with pepper and cook until little pink remains, about 5 minutes. Mix in the snap peas and cashews and saute until the peas are soft, about 5-7 minutes.
3. Whisk together the chicken broth, lemon juice, soy sauce, sweet chili sauce, ginger, and cornstarch until well combined. Pour over the skillet and allow the sauce to thicken. Once the sauce thickens, turn down the heat and leave on simmer for 2-3 minutes.
4. To serve, divide the Lemon Chicken Stir Fry and brown rice into six portions. Top with a squirt of extra lemon juice and sesame seeds if desired.

Nutrition facts are a calculated estimate of 1/6 of the prepared stir fry and brown rice, not including any extra toppings.