I grabbed a green pepper and some green onions from my little garden for this recipe. It's the first time I've ever grown vegetables and nothing beats fresh veggies. When I order Chinese I always pick the Chicken with Cashew Nuts so I thought I'd try to make my own. I substituted the celery for crunchy pieces of carrots, and shallots in place of white onions. I marinated the chicken after pounding, trimming and cutting.
1 pound boneless skinless chicken tenderloins
1 green bell pepper
unsalted cashews (about 1 cup or more)
baby carrots (chopped)
Marinade for chicken:
1/2 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon sriracha-gives it a little kick
1 teaspoon garlic paste
1 teaspoon ginger paste
Over med-high heat saute chicken in peanut oil for about 5 minutes or until you don't see any pink.
Remove from pan. Add another drizzle of peanut oil and saute veggies for about 2 minutes. Put your chicken back in the pan and pour in remaining sauce from your marinade as well as the cashews. Continue to cook for 3 more minutes and set aside to cool.