1 lb. boneless chicken breast, cubed
¼ cup soy sauce
1 tablespoon rice wine
2 teaspoons granulated sugar
Marinate the chicken in the marinade ingredients and refrigerate for 1 hour.
2 Tablespoons vegetable oil
3 Tablespoons fresh ginger, julienne
3 garlic cloves, minced
1 cup sliced button mushrooms
1 red bell pepper, cubed
1 teaspoon sesame oil
1 cup roasted cashew pieces
Preheat the wok or deep sided pan and add vegetable oil. When oil is hot, add ginger and chicken and stir fry until chicken is almost cooked. Add garlic, mushrooms, and peppers and continue to stir fry ingredients until mushrooms are fully cooked.
Add sesame oil and cashews and stir to incorporate. Serve over rice.