° 2 tablespoons of olive oil
° 1 teaspoon sesame oil
° 2 pound boneless, skinless chicken breast
° 1 t soy sauce
° 2 t cornstarch
° 1 green pepper sliced
° 4 oz mushrooms, sliced
° 1 ½ c snow peas
° 2 t minced garlic
° 1 teaspoon ground ginger into a paste
° 1 ½ teaspoon rice vinegar
° ⅓ cup soy sauce
° 3 tsp white cooking wine
° 1 t of honey
° 1 t cornstarch
° 1 t of olive oil
° 2 t brown sugar
Cut the chicken into bite-sized pieces
In bowl blend soy sauce & cornstarch
Adding chicken to bowl also coat well
In other bowl, adding cooking wine, rice wine vinegar, soy sauce, olive oil, honey, cornstarch also brown sugar.
In a skillet on the stove, add sesame oil and olive oil over medium-high heat
Adding meat to skillet also cooking
Removing chicken and set apart on a plate
In the skillet, add the mushrooms, cashews, snow peas and bell pepper with the sauce and cook until tender
Adding garlic and ginger also mix well.
Sauté about 30 sec more, & returning chicken to pan.
Stir to combine and sauté another 5 minutes.
Serving with a side white rice and garnish with green onions.