Spicy Ground Chicken Stir Fry

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• 2 tablespoons olive oil (divided)
  Ingredient note

  Source: 2 tablespoons olive oil (divided)
• 1 pound ground chicken
  Ingredient note

  Source: 1 pound ground chicken
• 1/2 each medium onion
  Ingredient note

  Source: 1/2 medium onion
• 6 ounces snow peas
  Ingredient note

  Source: 6 ounces snow peas
• 1 each red bell pepper
  Ingredient note

  Source: 1 red bell pepper
• 2 cups broccoli florets
  Ingredient note

  Source: 2 cups broccoli florets
• 1/2 cup matchstick cut carrots
  Ingredient note

  Source: 1/2 cup matchstick cut carrots
• 3/4 cup cashews
  Ingredient note

  Source: 3/4 cup cashews
• 1/2 cup chicken broth (or water)
  Ingredient note

  Source: 1/2 cup chicken broth (or water)
• 3 tablespoons hoisin sauce
  Ingredient note

  Source: 3 tablespoons hoisin sauce
• 2 tablespoons sriracha sauce
  Ingredient note

  Source: 2 tablespoons sriracha sauce
• 2 tablespoons soy sauce
  Ingredient note

  Source: 2 tablespoons soy sauce
• 1/2 teaspoon apple cider vinegar (or rice vinegar)
  Ingredient note

  Source: 1/2 teaspoon apple cider vinegar (or rice vinegar)
• 1 tablespoon brown sugar
  Ingredient note

  Source: 1 tablespoon brown sugar
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• 1 teaspoon grated fresh ginger
  Ingredient note

  Source: 1 teaspoon grated fresh ginger
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1/2 teaspoon crushed red pepper flakes
  Ingredient note

  Source: 1/2 teaspoon crushed red pepper flakes

1. Prep your ingredients before you start cooking - once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.
2. Add the sauce ingredients to a medium bowl and whisk together.
3. Add 1 tablespoon of the olive oil and the ground chicken to a large skillet over medium-high heat. Cook the chicken, breaking it up with your spoon as you go along, until it's no longer pink and fully cooked through (about 6-8 minutes), stirring occasionally. Transfer the chicken to a plate or bowl.
4. Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.
5. If the pan is looking dry, add a small splash more oil, then add in the rest of the veggies (peas, peppers, broccoli, carrots) and cook for 3-4 minutes or until they're tender-crisp. If you prefer them to be softer, cook them for a little longer.
6. Add the cashews to the skillet as well as the cooked chicken. Pour the sauce into the skillet. Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the stir fry off the heat and serve immediately.