1 tbs. brown sugar 3 tbs. chopped ginger 2 cloves garlic, minced 1 green bell pepper, diced 2 tbsp. corn starch 1 c. whole roasted, unsalted cashews ⅓ c. water chestnuts, chopped 1 tbs. rice vinegar 1 tbs. oyster sauce ½ tsp. sesame oil ½ c. low sodium soy sauce 3tbs. vegetable oil ¼ c. dry sherry 6 boneless, skinless chicken thighs, diced fresh cilantro kosher salt ground black pepper In a mixing bowl, combine brown sugar, vinegar, oyster sauce and sesame oil. blend in ¼ cup of the soy sauce and just 1 tablespoon of the ginger, then set aside. Place a large skillet with vegetable oil over medium-high heat. Season your chicken with salt and pepper and sauté in the skillet 5-7 minutes or until cooked through. stir in garlic, bell peppers and the remaining ginger, deglaze with sherry and scrape the skillet Add the sbowl mixture and bring to a boil. In a small bowl which cornstarch and remaining soy sauce together. Stir into boiling skillet. add cashews and water chestnuts. pour in ¼ cup water and cook one additional minute. Garnish with cilantro. Recipe by Budget Savvy Diva at https://www.budgetsavvydiva.com/2018/06/cashew-chicken-stir-fry-recipe/
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