Cashew Chicken

Ingredients

• (Chicken)
• 3 tablespoons oil
• 6 boneless, skinless chicken thighs, cut into small cubes
• salt and freshly ground black pepper
• (Sauce for Pan)
• 2 cloves garlic, minced
• 1 green bell pepper, cut into small cubes
• 1 tablespoons chopped fresh ginger (you may substitute Ginger Powder)
• (Sauce)
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• ¼ cup soy sauce
• (For Thickening)
• ¼ cup soy sauce
• 2 tablespoons cornstarch
• 1 cup whole roasted, unsalted cashews
• 2 small zuccini squach, cut into fourths and made into 1/2" sections
• 2 scallions, thinly sliced (optional)

Directions

1. Season the chicken with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the chicken and saute until cooked through, 5 to 7 minutes.
4. Remove the chicken. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender.
5. Deglaze the skillet with the sherry and scrape up any brown bits.
6. Prepare this ahead of time. In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
7. Prepare this ahead of time. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet.
8. 8 Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.