1poundboneless skinless chicken breast, cut into cutlets and chopped into bite-sized pieces
1/2cupcashews, roughly chopped (I used raw ones, be sure to get them unsalted)
Instructions
Whisk all of the stir fry sauce ingredients in a medium-sized mixing bowl. Set aside.
In a small bowl, add garlic, ginger and 1 Tablespoon grape seed oil and mix. Set aside.
Prep vegetables and set aside. Cut chicken into bite sized pieces and add salt & pepper.
Heat 1 Tablespoon of grape seed oil in a large wok on medium high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is cooked through and browned, stirring occasionally. In the last minute of cooking, add 1/2 Tablespoon of the stir fry sauce. Remove chicken from wok and place in a clean bowl. Set aside.
Add vegetables and turn heat down to medium. Cook for 5 minutes, stirring occasionally. Move vegetables to the edges of the wok and then add garlic & ginger and smash down with spatula. Cook without stirring for 60 to 90 seconds.
Add chicken, stir fry sauce and cashews to the pan. Stir and cook for 2 to 3 minutes and serve with white rice.