3 boneless chicken thighs, cut in bite size pieces
1/4 cup cornstarch
Veg oil for frying
1/2 onion, sliced
2 cloves garlic, minced
1/3 cup raw cashews
1/2 cup bell pepper, sliced
2 dried chilies, cut in 1 inch pieces
2 green onions, cut into 1.5 inch pieces
Sauce:
3 tbsp soy sauce
1 tbsp brown sugar (packed)
1 tbsp honey
2 tbsp white vinegar
1/2 tsp cornstarch
Mix chicken with cornstarch.
In a skillet or wok add vegetable oil for frying (about 1 inch deep). Once oil is hot (350 degrees) add chicken and fry for about 3-4 minutes until the coating is slightly golden and remove from oil with a slotted spoon and add to a paper towel lined dish.
In a wok add 2 tbsp oil over medium high heat. Add in garlic and onion slices. Fry for one minute then add in bell pepper, chilies and cashews. Cook for another minute or so before adding in the chicken and sauce. Stirfry another 3 minutes until sauce is thickened and add in green onions. Enjoy!