Quick Cashew Chicken

• 2 pounds Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1 piece (1/2 Inch Size) Ginger, Minced
• 4 cloves Garlic, Minced
• 1/2 cups Snow Peas
• 2 whole Bell Peppers, Stem And Seeds Removed, Diced
• 1/2 whole Onion, Diced
• 3/4 cups Roasted Cashews
• 1/2 cups Low Sodium Soy Sauce
• 1 Tablespoon Mirin (Chinese Rice Wine)
• 2 Tablespoons Rice Wine Vinegar
• 1 Tablespoon Cornstarch
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Rice Wine Vinegar
• 1- 1/2 Tablespoon Oyster Sauce
• 1 Tablespoon Mirin (Chinese Rice Wine)
• 1/2 teaspoons Sugar
• 1 teaspoon Garlic Powder

1. 1.
2. Dice chicken into bite-sized pieces.
3. Place chicken in a glass dish.
4. Combine the marinade ingredients (soy sauce, mirin, rice wine vinegar and cornstarch) in a small bowl and mix to combine.
5. Mix the marinade into the chicken.
6. Let it sit for 10 minutes.
7. 2.
8. Add olive oil into a large frying pan and heat over medium high heat.
9. Add ginger and garlic.
10. Cook until fragrant, about 30 seconds.
11. Add chicken and cook until no longer pink, about 8 minutes.
12. Add snow peas, bell peppers, and onion.
13. Stir and cover with lid.
14. Cook until veggies become tender, about 10 minutes.
15. 3.
16. Meanwhile make sauce.
17. Stir all ingredients in a small bowl.
18. Add sauce to frying pan.
19. Toss with chicken and veggies and turn down to medium.
20. Let the sauce thicken, about 2 minutes.
21. Add cashews and toss with chicken and veggies.
22. Stir, serve and enjoy.

chicken breasts, olive oil, ginger, garlic, snow peas, bell peppers, onion, cashews, soy sauce, rice, cornstarch, soy sauce, rice, oyster sauce, sugar, garlic

Taken from tastykitchen.com/recipes/main-courses/quick-cashew-chicken/ (may not work)