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Stir together soy sauce, cornstarch, ginger and sesame oil in a medium bowl; add chicken and toss to coat. Cover and marinate at room temperature for 20 minutes.
Meanwhile, prepare sauce: Stir together the water and oyster sauce in a small bowl s; set aside. Rinse peas under cold running water to thaw; set aside to drain well.
Heat a large nonstick skillet or wok over medium-high heat. Add cashews to hot pan; cook about 3 minutes or until nuts start to brown, stirring frequently. Remove from pan; set aside. Add 1 teaspoon canola oil to pan; add onion and stir-fry for 1 minute. Add bell pepper, peas and garlic; stir-fry for 1 minute. Stir in water chestnuts.
Remove vegetables from pan. Add the remaining 2 teaspoons canola oil to the pan; add chicken mixture and stir-fry for 2 to 3 minutes or until chicken is cooked through. Return vegetables to pan. Add the sauce; heat through, scraping up any browned bits from bottom of pan. Transfer to a serving dish or plates. Sprinkle with the roasted cashews.