Cashew Chicken

Prep Steps

• 1 lb boneless, skinless chicken thighs into 1-inch pieces {do:cut}
• 1 bunch green onions into 1-inch pieces {do:cut}
• 4 cloves garlic {do:mince}
• 1 green bell pepper into 1/2-inch strips {do:slice}

Mix the Sauce

In a bowl, whisk together...

• 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 cornstarch
• 1/4 tsp black pepper

Toast the Cashews

In a dry wok over medium-high heat, toast until lightly browned, 2–3 minutes, then set aside...

• 1 cup cashews

Cook the Chicken

Turn the heat to high and add...

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

Cook until browned and cooked through, 6–8 minutes, then set aside.

Stir Fry & Finish

Add to the wok and stir fry until softened, 1–2 minutes...

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

Return the chicken and cashews to the wok, pour in the sauce and cook until it boils and thickens. Remove from the heat and serve over white rice.