#volmie

Ingredients:

(Makes 4-6 large servings)

4 large chicken breasts, cut into bite-sized strips

6 Tbsp sesame oil, divided use

Canola oil, divided use

1 16-oz bag sliced frozen lotus root

1 large onion, cut into strips

3-4 large carrots, cut into thin strips

3 red peppers, cut into strips

3 cloves garlic, minced

2 Tbsp fresh ginger, grated

1 container shiitake mushrooms, sliced

1 package snow peas, tips removed

8 oz whole cashews

8 oz chicken broth

2 oz low-sodium soy sauce

2 Tbsp Dijon mustard

1 Tbsp brown sugar

Red pepper flakes to taste

Salt and pepper

1/4 cup corn starch

White rice, cooked

Green onions for garnish

To prepare the lotus roots, put them in a bowl and cover them with water. Add 1/8 of a cup of white vinegar to the water and stir the roots around. Allow to sit in the vinegar water for at least an hour and then dry them well before cooking.

In a large pot over medium-high heat, warm 2 Tbsp of sesame oil and 2 Tbsp canola oil until very hot and cook the chicken chunks until browned and cooked through. Remove to a plate and add an additional 1 Tbsp of sesame oil and 1 Tbsp of canola oil to the pot. Stir-fry the lotus roots until they begin to turn translucent and then crispy - about 5-8 minutes. Add the onion, carrots, red peppers, garlic, and ginger and cook for an additional 5 minutes. Add the shiitake mushrooms and cook until all of the vegetables begin to soften. Add the snow peas and whole cashews and turn the heat to medium-low. Add the chicken back to the pot and mix to combine.

In another bowl, whisk the chicken broth, soy sauce, mustard, brown sugar, red pepper flakes, salt and pepper, 3 Tbsp of sesame oil, and the corn starch together until combined. Pour the sauce over the chicken and vegetables and bring to a boil until the sauce has thickened. Serve over rice with additional soy sauce if necessary.