Cashew Chicken

In a bowl, whisk together cashew chicken sauce...

• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1/3 cup chicken stock
• 2 tbsp rice vinegar
• 2 tbsp cooking sherry
• 1/2 tsp ground ginger
• 1 tbsp corn starch
• 1/4 tsp black pepper

Add to a wok on medium high heat and toast until lightly browned, about 2-3 minutes...

• 1 cup cashews

Remove cashews from heat and set aside. Then add to your wok on high heat...

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1" pieces

Once chicken has browned and cooked through (6-8 minutes), remove from heat and set aside. Then add to the wok...

• 1 tbsp olive oil
• 1 bunch of green onions, cut into 1 inch slices
• 4 cloves garlic, minced
• 1 green bell pepper, cut into 1/2 inch slices

Stir fry vegetables for 1-2 minutes until peppers have softened.

Return to the wok your cooked chicken, toasted cashews, and all of the sauce.

Once sauce has started to boil and thicken, remove from heat.

Serve over white rice. Enjoy!