TEN-MINUTE STIR-FRIED CHICKEN WITH NUTS

1 Tbsp. canola oil
1 cup walnuts, cashews, or other nuts
2 cups red bell pepper strips
1 lb. boneless skinless chicken breasts
3 Tbsp. Hoisin sauce
Cooked white rice (to serve)

In large nonstick skillet over high heat, heat oil. One minute later, add bell pepper (or onion slices or combination of both) in single layer and cook undisturbed until charred slightly on bottom, about 1 minute.

Add chicken cut in 1/2-inch chunks and stir once or twice. Again cook until bottom begins to char. Stir and cook another minute.

Lower heat to medium. Stir in halved walnuts, whole cashews or other nuts and hoisin sauce, cook about 15 seconds, then add 2 tablespoons water. Cook, stirring, until sauce is bubbly and glazes chicken and vegetables.

Serve immediately with white rice.

Makes 4 servings
Source: The Minimalist Cooks at Home by Mark Bittman